Salt yolk Shortbread
Use this recipe with:
- Convotherm maxx
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
180 °C
- Convection
- 00:12 | -
- 2
R E C I P E
| 180 | g | Salt egg yolk |
| 50 | g | Butter |
| 30 | g | Sugar powder |
| 35 | g | Egg liquid |
| 100 | g | Flour |
| 1 | pinch | Bake powder |
| 5 | g | Custard powder |
| 1 | pcs | Egg |
| Ingredients | ||
| Mix the soft butter with sugar powder gently, then stir with egg until smooth. Mix flour and crust powder in the 1 dough, Divide the dough and salt York into six portions. Put salt York into the dough, then brush with egg for glazing. |
| 1. Food Preparation |
| Preheat the Convotherm. Then put the Salt yolk Shortbread for 12 minutes into the oven. |
| 2. Cooking Instruction |
| - |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
