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LOUISE SLICE

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Slices - Coconut
Recipe No:  R702i
USING PETTINA KOKOMIX
Group  Ingredient KG
1 PETTINA KOKOMIX 3.000    33.9%
Cold Water 1.200    13.6%
 
2 PETTINA KOKOMIX 3.000    33.9%
Cold Water 1.200    13.6%
 
3 Apricot Jam 0.450    5%

  Total Weight 8.850
Method:  1. Line tray with a thin layer of sweet pastry, approximately 3mm thick.
2. Apply a layer of Apricot Jam evenly over the sweet pastry base.
3. Blend Group 1 together on slow speed for 3 minutes.
4. Spread Group 1 on top of the Apricot Jam evenly.
5. Using a plain piping nozzle pipe Group 2 on top of Group 1 in diagonal lines leaving slight separation between lines.
6. Bake at 170C for approximately 40-45 minutes.
7. While still hot pipe Group 3 in thin lines I the gaps between Group 2.
8. Allow to set and go cold before cutting
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  One Standard Baking Tray