Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.450
11
Eggs
0.700
17.5
2.000
50
Total Weight: 3.150
Group 3
Ingredient
KG
Weight (%)
VEGETABLE OIL (CANOLA or SOYABEAN)
0.300
7.5
Total Weight: 0.300

Method

Place Group 1 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. Scrape down. Fold in BAKELS APRICOT FILLING (Do not overmix). Prepare two standard baking trays lined with sweet paste (Recipe No.R520a) to a thickness of 5mm. Spread evenly on both sheets 400g Bakels Southern Apricot Filling. Spread half of the prepared batter on each sheet. Oven temperature 180¡C for approximately 35 minutes. When cool glaze with a thin layer of prepared NZB Superfine Fondant. When Fondant is set glaze with Apito Apricot Super Glaze. Let set then cut into desired shapes.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.450
11
Eggs
0.700
17.5
2.000
50
Total Weight: 3.150
Group 3
Ingredient
KG
Weight (%)
VEGETABLE OIL (CANOLA or SOYABEAN)
0.300
7.5
Total Weight: 0.300

Method

Place Group 1 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. Scrape down. Fold in BAKELS APRICOT FILLING (Do not overmix). Prepare two standard baking trays lined with sweet paste (Recipe No.R520a) to a thickness of 5mm. Spread evenly on both sheets 400g Bakels Southern Apricot Filling. Spread half of the prepared batter on each sheet. Oven temperature 180¡C for approximately 35 minutes. When cool glaze with a thin layer of prepared NZB Superfine Fondant. When Fondant is set glaze with Apito Apricot Super Glaze. Let set then cut into desired shapes.

Additional Information

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

Finished Product

Finished Product

2 Standard Baking Trays