Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
1.000
35
Cocoa Powder
0.090
3.2
Castor Sugar
0.840
29.4
Salt
0.020
0.7
HERCULES BAKING POWDER
0.020
0.7
Total Weight: 1.970
Group 2
Ingredient
KG
Weight (%)
Egg yolk
0.100
3.5
Eggs
0.470
16.5
Vanilla Essence No1
0.015
0.5
Total Weight: 0.585
Group 3
Ingredient
KG
Weight (%)
Hazelnuts
0.300
10.5
Total Weight: 0.300

Method

lend Group 1 together for 1 minute on slow speed. Slowly add Group 2 until mixed together. Blend in Group 2 for 30 seconds on slow speed. Weight 900g of biscuit mix and roll out to three quarters of the tray length (like a sausage roll). Bake at 160¡C for 25-30 minutes. Cool then cut into thin slices and bake at 140¡C for 10-12 minutes.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
1.000
35
Cocoa Powder
0.090
3.2
Castor Sugar
0.840
29.4
Salt
0.020
0.7
HERCULES BAKING POWDER
0.020
0.7
Total Weight: 1.970
Group 2
Ingredient
KG
Weight (%)
Egg yolk
0.100
3.5
Eggs
0.470
16.5
Vanilla Essence No1
0.015
0.5
Total Weight: 0.585
Group 3
Ingredient
KG
Weight (%)
Hazelnuts
0.300
10.5
Total Weight: 0.300

Method

lend Group 1 together for 1 minute on slow speed. Slowly add Group 2 until mixed together. Blend in Group 2 for 30 seconds on slow speed. Weight 900g of biscuit mix and roll out to three quarters of the tray length (like a sausage roll). Bake at 160¡C for 25-30 minutes. Cool then cut into thin slices and bake at 140¡C for 10-12 minutes.

Additional Information

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