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CHERRY DELIGHT PINWHEEL SCONE FILLING

Group 1
Ingredient
KG
%
FINO SCONE MIX
1.600
65.30
Water
0.850
34.70
Total Weight: 2.450
Group 2
Ingredient
KG
%
PETTINA KOKOMIX
1.000
66.20
Water
0.400
26.50
Glaced Cherries (diced)
0.100
6.60
APITO RASPBERRY PASTE
0.010
0.70
Total Weight: 1.510
  1. Mix ingredients thoroughly on slow speed for 30 seconds using a dough-hook.
  2. Scrape down sides of bowl.
  3. Mix for 15 seconds on second speed. Do not overmix.
  4. Divide in half.
  5. Shape rectangular and sheet out 5mm thick by 40cm wide and 80cm long.
  6. Mix the Pettina Kokomix and water together.
  7. Add remaining ingredients from Group 2.
  8. Spread filling on dough sheet and roll up as for a swiss roll.
  9. Cut into slices 2-2.5cm thick and place cut side down on well greased tray.
  10. Rest dough for 10 minutes.
  11. Bake at 225°C for approximately 15 minutes.

Yield: 35 Scones at 70g

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

Display Conditions

Display Conditions

Ambient

Category

Category

Scones, Scones & Pikelets

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Scone, Sweet Good

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