Group 1
Ingredient
KG
%
Water
0.450
12.00
Eggs
0.700
18.50
2.000
53.50
Total Weight: 3.150
Group 2
Ingredient
KG
%
0.040
1.00
Total Weight: 0.040
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. Spread one sheet evenly with 400g NZB Raspberry Jam and one sheet evenly with 400g Bakels Lemon Curd. Spread half of prepared batter on each sheet. Using prepared Pettina Kokomix Recipe No. R702a pipe on lattice pattern using small round piping nozzle. Oven temperature 180¡C for approximately 35 minutes. When cool glaze with Hadeja Flan Jel. Let Hadeja Flan Jel set then cut into desired shapes.
Recipe percentages are on total batter/mix weight (100%).
