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  • 100g Cornstarch
  • 40g very fine rice flour (cream)
  • 70g Rice Starch
  • 60g Potato starch
  • 40g granulated sugar + sugar for decorating
  • 55g Angel Mix
  • 4g Fine Salt
  • 20g Fresh yeast

  • Liquids:
  • 205g Cold refrigerator water
  • 15g sunflower seed oil (or other)

  • To browse:
  • 130g Puff pastry margarine 

  • For dusting:
  • Rice starch or corn starch, no flour!


    Gather all the "Solids" into the mixer bowl and start it at low speed with the hook.

    Pour in the "Liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning, from time to time and with the machine stopped, the sides of the bowl, using a spatula and bringing the mixture back to the centre.

    In the meantime, form a rectangle with the margarine, bringing it to a thickness of about 1cm. It doesn't need to be an extremely precise rectangle, the thickness just needs to be uniform. If you use NON-professional margarine or the room temperature is particularly high, it may help to leave the margarine in the freezer for 3/4 minutes.

    Pour the mixture onto the table, and using the rice starch as a dusting, create a long, narrow rectangle, enough to insert the "block" of margarine and cover it. It is the classic system for incorporating the fat part into a dough for puff pastry or croissants.

    Give two turns of three at a thickness of 7/8mm, without taking breaks between one turn and another and trying not to use too much rice starch as a duster, and in this case be careful to brush away the excess. If you have any doubts about how to do this, you can watch our video on the Angel Food YouTube channel, or any other video about laminating flaky dough: there are literally thousands of them on the Internet.

    Roll out a rectangle with the short side between 10/15cm, but this time to a thickness of 4mm. Spray the surface lightly with water and sprinkle with a thin layer of granulated sugar.

    Cut out strips of sweetened puff pastry and place them on baking trays lined with baking paper, twisting them slightly to give them the shape of ribbons.

    Cover with a bag previously brushed with oil or non-stick spray and leave to rise at a temperature of 42°C for approximately 90 minutes.

    Preheat the oven to 190°c, remove the tray from the bag and cook for approximately 21 minutes or until intensely golden. This will ensure a "dry", dry, crunchy and fragrant product for a long time.

    As soon as it comes out of the oven - but be very careful as the sugar will have turned into caramel during cooking! - transfer the ribbons into a container full of granulated sugar enriched with vanilla and gently mix the biscuits, so that they are completely covered in sugar, which will stick to the caramelized surface of the puff pastries.

    Leave to cool on a wire rack, and once cold, move to the freezer. It is possible to store the ribbons away from humidity and direct sunlight for more than a month.



    This recipe is not suitable for using butter for flaking. If you want to give a strong butter aroma to the product, there are three solutions: A) Use a margarine with anhydrous butter (max 15%). B) Brush the surface of the product with melted butter as soon as it comes out of the oven. C) Replace the oil in the recipe with the same weight of liquid clarified butter.

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