Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.450
10
White Rum (optional)
0.100
2.5
2.000
47
Total Weight: 2.550
Group 2
Ingredient
KG
Weight (%)
VEGETABLE OIL (CANOLA or SOYABEAN)
0.600
14.5
Eggs
0.400
9.5
Total Weight: 1.000

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. Melt Group 2 in a double saucepan allow to cool. Add to Group 1 on second speed for 1 minute. Do not mix. Deposit in cake tins or muffin trays as required. Oven temperature 150¡c (302¡F).

Additional Information

This recipe is also ideal for muffins scaled at 80 g.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.450
10
White Rum (optional)
0.100
2.5
2.000
47
Total Weight: 2.550
Group 2
Ingredient
KG
Weight (%)
VEGETABLE OIL (CANOLA or SOYABEAN)
0.600
14.5
Eggs
0.400
9.5
Total Weight: 1.000

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. Melt Group 2 in a double saucepan allow to cool. Add to Group 1 on second speed for 1 minute. Do not mix. Deposit in cake tins or muffin trays as required. Oven temperature 150¡c (302¡F).

Additional Information

This recipe is also ideal for muffins scaled at 80 g.