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CREME CAKE MIX
BOUNTY SLICE
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Group
|
Item
|
Quantity (kgs)
|
|
1
|
Water
|
0.45
|
|
1
|
Eggs
|
0.70
|
|
1
|
BAKELS CRÈME CAKE
MIX
|
2.00
|
|
2
|
Soyabean Oil
|
0.56
|
|
2
|
Apito Chocolate Paste
|
0.04
|
Method
- Place Group 1 ingredients in mixing bowl
in above order.
- Blend for approximately 1 minute on slow
speed.
- Scrape down.
- Mix on second speed for 4 minutes.
- Blend in Group 2 on slow speed. Do not overmix.
- Prepare two standard baking trays lined with
sweet paste (using Recipe No. R520a) to a thickness
of 5mm(1/4")
- Spread one sheet evenly with 400g Raspberry
Jam and one sheet evenly with 400g Bakels Lemon
Curd.
- Spread half of prepared batter on each sheet.
- Using prepared Pettina Kokomix Recipe N.
R702a pipe on lattice pattern using small round
piping nozzle.
- Bake at oven temperature 180°C (356°F)
for approximately 35 minutes.
- When cool glaze with Hadeja Flan Gel.
- Let Hadeja Flan Gel set then cut into desired
shapes.
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RECIPES
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