Create these small sponge cakes with distinctive shell-like shapes using Special Ingredients Invert Syrup
300g Unsalted Butter
195g Special Ingredients Invert Syrup
3g Special Ingredients Madagascan Bourbon Vanilla Extract
367g Plain Flour
180g Powdered Sugar
15g Active Dry Yeast
365g Beaten Eggs
In a medium pot, combine the Butter, Invert Syrup, Vanilla Extract, Milk and Salt.
Heat until the butter is melted.
Strain into a clean bowl and set aside.
Sift together the flour, sugar and yeast.
In a thermomix, temper the eggs to 30°C and emulsify with the butter mixture. Incorporate the flour mixture until the dough is homongeous.
Pour the dough into small shelf-shaped silicone moulds. Bake without humidity at 177°C for 4 minutes.
Rotate the moulds and bake for 3 more minutes to ensure uniform cooking. Remove the oven and allow to cool, then unfold and serve or store in an airtight container.
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