Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.
175 grams Butter
175 grams White Sugar
3 grams Sea Salt
350 grams All Purpose Flour
30 grams US Standard Potato Flakes
8 grams Baking Powder
125 grams Egg Yolks
100 grams Frozen Raspberry, thawed out and crushed
75 grams Egg Whites
450 grams Powdered Sugar
.5 grams Cream of Tartar
1 grams Red Food Color
Using a planetary mixer with a paddle attachment, cream butter, sugar and salt, add in egg yolks one at a time, scraping the sides and the bottom of the bowl with every addition.
Add in the flour and US standard potato flakes, remove from bowl, and then fold in the raspberries.
Roll out dough approximately 1cm thick in a floured surface, chill until firm to cut.
Cut using an oval cookie cutter, place each piece in a grease-proof lined or silicon mat lined baking tray.
Bake for 15 minutes, cool down cookies.
Spread royal icing on top, decorate with silver candies.
Using a mixer with whisk attachment, whip all ingredients together until light and fluffed up. Cover with moist towel, set aside.
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