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Baking ingredients since 1904

CHURCHILL SQUARE

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Cakes and Muffins - Slices
Oils, Margarines and Shortenings - Margarines and Shortenings
Recipe No:  R715a
USING BALEC
Group  Ingredient KG
1 MORAH CAKE or Butter 0.800
 
  Castor Sugar 0.800
 
2 Water 0.300
 
3 Flour 1.200
 
  Cocoa Powder 0.100
  HERCULES BAKING POWDER 0.035
  BALEC 0.050
 
4 PETTINA KOKOMIX 1.000

  Total Weight 4.285
Method:  1. Blend Group 1 together.
2. Add Group 2 and mix to a smooth dough.
3. Sheet out the dough to 10mm (3/8") thickness and line a standard baking tray.
4. Spread filling (recipe below) on top of dough.
5. Cover filling with another sheet of dough 10mm (3/8") thick.
6. Roll well and dock.
7. Oven temperature 195C (380F).
8. When cool ice with PETTINICE RTU CHOCOLATE ICING and cut into squares.
9. Filling:
10. Place Group 4 in mixing bowl.
11. Blend together with beater for approximately 3 minutes on second speed.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
  This dough is soft so it is best to allow it to stand for some time in a cool place to firm up.
Yield:  Yield 66 muffins scaled at 60g.