Viennese Biscuits How to make the best kept Secret Recipe Demo at Bakery
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- เผยแพร่เมื่อ 25 ก.ค. 2024
- Viennese Biscuits How to make the best Secret Recipe
Video Recipe Link : • Viennese Biscuits How ...
For Home Bakers Viennese biscuits are great for tea time treat
This Recipe makes 8 covered Viennese biscuits
Recipe Ingredients:
340g Softened unsalted butter / marg
226g Castor sugar / Icing Sugar
5g Vanilla extract
340g Plain flour
Chocolate Fudge: 368g Bakers Fondant, 80g Dark Chocolate Drops
Bar Milk chocolate
Follow the Video Bake with the Crazy Baker
#canon #xa50 #xa55
Method:
1. Preheat the oven to 350 F
2. Put the butter and sugar, vanilla into the bowl of a freestanding mixer with 3 speed, then beat until light.
3. Scrape down and add in ½ the flour and mix for a further 5 mins until light
4. Scrape down and add the rest of the flour and mix for a further 5 mins until light.
5. You need a Pipe bag and a star tube
6. Spoon the mix into a piping bag fitted with a medium star tube, and pipe out 4 in long fingers onto the prepared baking tray.
7. Bake on the middle shelf of the preheated oven for about 10-15 minutes until they are a pale golden colour.
8. Remove from the oven and cool on the baking tray for 5 minutes.
9. Move to a wire rack until completely cold
Chocolate fudge Recipe : 368g Bakers Fondant, 80g Dark Chocolate Drops
10. Put your Chocolate fudge into a heatproof bowl and melt in a microwave on a low power
11. Spread fudge on one ½ and then put the other ½ on top, let it set for 5 mins
12. Put the chopped milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water (bain-marie). Remove from the heat and stir until smooth.
13. Dip one 1/2 of the biscuit into the chocolate and leave to set on baking parchment. Repeat for all of the biscuits.
14. If you like you can sprinkle a little chopped pistachios on top of the chocolate or 100’s & 1000’s.
Well done bakers
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This video was filmed with a Canon XA50 Camcorder #canonxa50
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Hi guys hope you like my HD remake please Subscriber it's free laters 😀😀
I can't wait!
These are absolutely wonderful!
Oh my that looks delicious!!
Hi welcome to my channel, I make them daily for my shop customers just love them it's a very old recipe, you will have to have a go 😀 laters Steve
No wonder this is a favorite.
You can make with all purpose GF flour if you like
@@crazybaker1 Good to know. Check it out Steve, I think these may pass Keto!!!!!
And great bump up in production value in this new version of the video. Love the multicam cuts you do here! :) Really well done there!
Thanks mate
Thank u so.much dear wat a great guy sharing u master piece love it God bless u
Your welcome 😊 Thanks mate 👍 👌
Wow!
Thanks Jan
Watching this on a diet, total steel will. Looks great.
Thanks mate
love it!!!! show us more of cookies and sweet treats please! :)
More coming soon laters
They look very tasty.
You will have to have a go mate laters
😋😋😋
Monday's video recipe is using viennese on top of mincemeat pies 🥧 😋 laters
My go to biscuit along with mincemeat slice or jam trellis when I visit my old school bakers.
It's odd that lot's of bakery shops have stopped selling these days 😀 just don't understand why 😀
@@crazybaker1 Haven't seen a traffic light biscuit for years.
@@stewartsteinecke7301 I will have to look that one up, I dont remmber that one 😀
Thank you for this recipe. My wife made these today and they are delicious but slumped while baking and lost all definition, any suggestion greatly received.
Some times it's better to have it a bit tighter, and you can cut down the mixing a bit, even in the bakery I have the same problem, lot's of flour is so different but makes baking very harder for home and Professional 🤣🤣
Thank you for wonderful rcp pls anyone help d measurements in cups wl appreciate
I have a link for you laters 😀 check it out www.thecalculatorsite.com/cooking/cups-grams.php
Thank you
Hi. Got any tips on how to check the right consistency of the mix? Sometimes is too hard and almost impossible to pipe and sometimes too soft which make it crumble after baking. Any tips? Love your video btw
Very good question 🤔 I do know what you mean, yes it's the same for me, now when you are mixing the last lot of flour in just take some out and test it, if you are to dry then add some water, it's the same if it's to wet add in flour, one important thing is to try to keep to the same ingredients all the time, flour and fat temperature should be fat around room temperature 17c - 20c 😀 laters Steve 😀
@@crazybaker1 that was a relief to know that you are having the same issue. I work in a bakery too and it's frustrating not getting consistent results. I do it differently though. First creaming margarine sugar and flour and when is soft I add rest of the flour. I try to feel the mix but it always feels soft to me. Great tip about the temperature but still wouldn't know when to stop beating :)
@@petroskarydis2561 one thing I have noticed over the years is the cake margarine has changed, odd thing is for years I could get it bang on all the time, but my thinking is also the fact that flour is changing on each delivery, so I have mixed 2 different flours together just to see, yes it works for now, in the old days I just did not have a problem happy baking laters Steve 😀
How many did you get in total I am gonna make it for eid
Hi can i use half cup custard powder
I have no idea what that's for, but I have never done anything like that before
Can you share you batch recipe bcus 8 won't be enought I need around 50 Viennese cookies to make in total as I share it and share to my sister
In the video I used for this recipe amount 6lb low grade bread flour, 6lb cake margarine, and 24oz of caster sugar 😋 I don't no how much filling was, or topping, as I don't normally get asked 😅 enjoy Steve laters 😀
i just tried the same recipe x 4 and baked it in our bakery tom chandley oven for 15 minutes at 380. they all run flat and became very big cookies :( almost double in size and very thin...what could be the reason? taste wise they are very yummy...
Hi mate I have done the same 2 weeks ago when it was very hot, so what did this week was soon as it started to go light added in the flour mixed around for 3 minutes and then added in rest of flour, 3 minutes and piped out, baked and fine, so I was thinking about the amount of heat that creaming up, also the type of flour as I just had new flour this week. Also for me low oven temperature, my oven needs to be at 400 f and drops down to 360 f, now the last time I used your type of oven was 35 years ago, now in that Bakery 1 deck was 3 trays baking temperature at the start was 410 f and then the drop was a good 10 % and that was fine. I know some times that hot weather is a nightmare. Hopefully this is helpful laters Steve
@@crazybaker1 thank you for your helpful reply! i will definelty try again...
@@PrincePrince-bt9iv for a product to sell and deliver this is my recipe ingredients 4 lbs white bread flour , 4lbs of bako cake margarine , 1lb of castor sugar, all made the same way, recipe with butter is a number 1 and marg is a number 2 it's all down to the product profit and now vegetarian and vegan laters Steve
I have a big battar mixture
Ive tried these twice and they are just spreading out. Don’t know what im doing wrong! 😕
Don't worry it's happen to me and I make loads of them, it's can be lots different things, I changed my flour to a stronger flour and they are ok, but when it was very hot I cut down on mixing after adding in the flour, this also so helps, also make sure that your oven is hot enough, currently I have made my electric oven at home hotter side of 160 - 180c because I tried baking 40 biscuits at one time it just knocks the heat right out the oven, in the bakery not the same thing 😀 hope this helps you, I have been using this recipe for 40 years 😀 laters Steve 😀
Butter? Margarine?? Or BBS???
I personally prefer block all veg margarine, but you can butter or marg, I don't no what BBS is ? 😀
No baking powder?
No don't need it's, it's just the fat and sugar together does the work, flour is to hold it all together 😀
@@crazybaker1 that's cool. Thanks.
@@rianamohamed300 your welcome 😀
The video has much more quantity of biscuits does it
Recipe is in the Description 😀 for making 8 enjoy laters
In the video I used for this recipe amount 6lb low grade bread flour, 6lb cake margarine, and 24oz of caster sugar 😋 I don't no how much filling was, or topping, as I don't normally get asked 😅 enjoy Steve laters 😀