Bisquets Caseros
Fluffy bisquets with an egg wash topping.
Equipment
- 1 large baking sheet
- 1 3 inch biscuit/cookie cutter
- 1 soda bottle cap
- 1 pastry brush
- 1 Rolling Pin
Ingredients
- 500 g all purpose flour
- 50 g granulated sugar
- 5 g salt
- 25 g baking powder
- 15 g instant yeast
- 250 g cold unsalted butter
- 3/4 cup cold water
- 2 egg whites
- 2 egg yolks
Instructions
- In a large bowl, combine flour, sugar, salt, yeast and baking powder. Add cold butter, combine. Add egg whites & water. Combine until you get a soft dough mass. Form dough into a ball, place onto a lightly floured work surface. Roll dough into a thick oval. Fold upper and lower ends toward the center. Turn dough lengthwise and roll again. Fold in top and bottom toward center, flip over and roll into about 1/2 in inch thickness. Cut out bisquets using a biscuit cutter. Using bottle cap, make an indention at top of biscuit. Cover with kitchen town and let proof 1 hour. Preheat oven to 370 °FUse left over egg yolks to brush on top of bisquets. Bake for 20 minutes.
