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BAROSSA SLICE

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Slices - Coconut
Recipe No:  R702d
USING PETTINA KOKOMIX
Group  Ingredient KG
1 Eggs 0.400    11.1%
Water 0.200    5.5%
PETTINA KOKOMIX 1.500    41.7%
 
2 APITO FRUIT MINCE 1.500    41.7%

  Total Weight 3.600
Method:  1. Place Group 1 in mixing bowl in recipe order.
2. Blend on slow speed until smooth.
3. Add Group 2 and mix on slow speed until clear.
4. Spread on lightly prebaked sweet paste sheet prepared from Recipe No. R520a using MORAH CAKE MEDIUM and BALEC.
5. Spread with a thin layer of raspberry jam.
6. Oven termperature 180C.
7. When cold, cut into fingers.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  One standard baking tray.