Ingredients

Group 1
Ingredient
KG
Weight (%)
Eggs
0.700
19.4
Water
0.750
21
FINO SPONGE MIX
2.000
55.4
OVALETT SPECIAL or WHIPPET PASTE
0.075
2.1
Total Weight: 3.525
Group 2
Ingredient
KG
Weight (%)
Butter (melted)
0.075
2.1
Total Weight: 0.075

Method

Place Group 1 in mixing bowl in above order. Whisk on top speed for 5 minutes. Add melted butter and fold in. Oven temperature 190¡C.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
Eggs
0.700
19.4
Water
0.750
21
FINO SPONGE MIX
2.000
55.4
OVALETT SPECIAL or WHIPPET PASTE
0.075
2.1
Total Weight: 3.525
Group 2
Ingredient
KG
Weight (%)
Butter (melted)
0.075
2.1
Total Weight: 0.075

Method

Place Group 1 in mixing bowl in above order. Whisk on top speed for 5 minutes. Add melted butter and fold in. Oven temperature 190¡C.

Additional Information

Recipe percentages are on total batter / mix weight (100%)