Ingredients

Group 1
Ingredient
KG
Butter or MORAH CAKE (MEDIUM)
0.700
P3
0.050
Hi Ratio Flour
1.100
Milk Powder
0.100
HERCULES BAKING POWDER
0.060
Brown Sugar
1.300
Coconut
0.150
BALEC
0.050
Eggs 6
0.600
NZB VANILLA ESSENCE 101
-
Total Weight: 4.110
Group 2
Ingredient
KG
Water
0.800
Total Weight: 0.800
Group 3
Ingredient
KG
Bournvita
-
Total Weight: 0.000

Method

Place Group 1 in mixing bowl. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes on slow speed. Scrape down thoroughly and mix on second speed for 6 minutes. Add Group 3 and mix by hand. Overmixing will dissolve the Bournvita. Oven temperature 175¡C (350¡F).

Additional Information

In cold weather warm the liquids in Group 2.

Ingredients

Group 1
Ingredient
KG
Butter or MORAH CAKE (MEDIUM)
0.700
P3
0.050
Hi Ratio Flour
1.100
Milk Powder
0.100
HERCULES BAKING POWDER
0.060
Brown Sugar
1.300
Coconut
0.150
BALEC
0.050
Eggs 6
0.600
NZB VANILLA ESSENCE 101
-
Total Weight: 4.110
Group 2
Ingredient
KG
Water
0.800
Total Weight: 0.800
Group 3
Ingredient
KG
Bournvita
-
Total Weight: 0.000

Method

Place Group 1 in mixing bowl. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes on slow speed. Scrape down thoroughly and mix on second speed for 6 minutes. Add Group 3 and mix by hand. Overmixing will dissolve the Bournvita. Oven temperature 175¡C (350¡F).

Additional Information

In cold weather warm the liquids in Group 2.