Lemon Crunchies
Ingredients Part I:
Approx. 7½ Dozen |
Approx. 15 Dozen |
| Granulated Sugar |
2 Lbs. |
4 Oz. |
4 Lbs. |
8 Oz. |
| Salt |
|
½ Tbsp |
|
3/4 Oz. |
| *Butter Or Margarine |
|
8 Oz. |
1 Lb. |
|
| Shortening |
1 Lb. |
2 Oz. |
2 Lbs. |
4 Oz. |
| Lemon Emulsion |
|
3/4 Oz. |
|
1½ Oz. |
Ingredients Part II:
Ingredients Part II
Ingredients Part IV:
| Pastry Flour |
2 Lbs. |
13 Oz. |
5 Lbs. |
10 Oz. |
| Baking Powder |
|
3/4 Oz. |
|
1½ Oz. |
Method:
*Butter/Margarine And Eggs Must Be Room Temperature
Before Mixing.
Use A 12 Quart Mixing Kettle For 7 ½ Dozen
Recipe.
Use 20 Quart Mixing Kettle For 15 Dozen Recipe.
- Sift Pastry Flour And Baking Powder Together 3 Times And Set Aside.
- Place Part 1 Ingredients In The Appropriate Mixing Kettle. Using A Paddle
Attachment, Cream The Ingredients In 2nd Speed For 3 Minutes. Stop Mixer
And Scrape Down Bowl Several Times During This Process.
- Add The Room Temperature Eggs Slowly Over A 3 Minute Period; Stopping The
Mixer And Scraping Down The Sides Of The Bowl Several Times Also During This
Process.
- Stop Mixer And Change To 1st Speed. Add The Milk And Mix Slightly. The
Mixture May Look A Little Separated.
- Add The Sifted Flour And Baking Powder And Mix Only Until Smooth.
- Pipe Out On To Sheet Pans Lined With Silicon Paper. Use A Large Pastry
Bag And A Large Star Tube. Call Instructor Over For Demonstration If You
Have Not Done This Before. Cookies Can Also Be Scooped Out With A #40 Scoop
And Flattened.
- Bake At 3700f For 10-12 Minutes. Cookies Are Done When Bottom Edge Is Golden
In Color.
Source: Chef Ronald Ng, CCSF
|
