Product used: Angel Mix 3.0 Quantity: 15 pieces Preparation time: 25 minutes Proofing:N.N. @ N.N. Baking:14 minutes @ 180°C in a fan oven Level:Medium
Our recipes are designed to inspire your creativity and expertise, helping you create unique, high-quality gluten-free products. Try them, then adapt and refine them to suit your needs, just like a true artisan, adding your own touch to make every creation truly your own.
— Angel Food
Ingredients:
Vegan "egg":
20g Finely ground golden flax seeds
80g Water
0.08 Kala Namak - Black Salt (Opt.)
2g Fine salt
As always, our recipe is your starting point, not your destination! Personalize your cookies with raisins, nuts, dried fruit, berries, white chocolate, unique flavors, flakes of salt, smoked oil, cocoa powder, and more. This is just the beginning!
Prepare the vegan egg by combining all the ingredients and briefly whisking them together. Cover and let rest to allow the flax seeds to hydrate.
Meanwhile, cream the fat with the sugars until you obtain a soft, firm and white mixture.
Add the vegan egg and continue mixing for a few minutes, until you obtain a smooth, lump-free dough.
Add the sifted dry ingredients and continue mixing until all the ingredients are fully incorporated.
Finally, add the chocolate chips and mix briefly to distribute them evenly throughout the dough.
Cover and refrigerate for at least 20 minutes.
Shape the dough into 15 equal-weight balls and place them on a baking tray lined with parchment paper. Bake as indicated. If you prefer a flatter cookie, gently press the dough with slightly moistened fingers.
Once baked, allow the cookies to cool on the baking tray for 3–4 minutes. Then carefully transfer them to a wire rack and allow them to cool completely.
Store in the refrigerator during the summer or at room temperature during the winter, in an airtight container.
Freezing the baked product is not recommended, as it is preferable to bake the cookies directly from frozen whenever needed, so that you can always enjoy them fresh and fragrant.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
Shape the cookies and freeze them. When needed, bake them directly from the freezer, without thawing: this way, you can have freshly baked cookies every morning, ready to offer to your customers. Adjust the baking time to your preferred cookie consistency, but do not go below the indicated time.
If you plan to bake the cookies directly from the freezer, decorate them with your preferred ingredients before freezing them.
To obtain flatter cookies, you can slightly flatten the dough once placed on the baking sheet or use melted margarine or butter instead of room temperature.
Do not move the cookies immediately after taking them out of the oven, otherwise, they will break irrevocably. Wait a few minutes, leaving them on the baking sheet, and only then move them, always gently.
If you want a less soft cookie inside, simply increase the baking time by a minute or two.
Kala Namak, also known as Indian Black Salt, is characterized by a particular sulphurous note reminiscent of egg. In this recipe, it is used in a very small quantity, not to add saltiness, but to enrich the aromatic profile of the dough and give the final product a delicate note reminiscent of egg.
The dose used is 0.06g/0.10g per 400g of flour. It is important not to exceed: its aroma is very intense and, at higher dosages, it can easily become too prominent and take on an unpleasant sulphurous note.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€20,00
5.0
1 review1
total reviews
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