Ingredients

Group 1
Ingredient
KG
Hi Ratio Flour
1.000
Castor Sugar
1.090
Milk Powder
0.090
Salt
0.020
Hi Vol Cake Margarine
1.000
0.070
Flavouring
-
Water
-
Total Weight: 3.270
Group 2
Ingredient
KG
Eggs
1.020
Total Weight: 1.020
Group 3
Ingredient
KG
Baking Powder
0.450
Total Weight: 0.450

Method

Mix Group 1 to a crumble consistency DO NOT MIX INTO PASTE Add Group 2 gradually to Group 1on slow speed. Then cream on second speed for 6 minutes Add Group 3 and blend in. Scale at 1.100grams into paper lined 10 x 7 tins. Oven temperature 175¡C.

Ingredients

Group 1
Ingredient
KG
Hi Ratio Flour
1.000
Castor Sugar
1.090
Milk Powder
0.090
Salt
0.020
Hi Vol Cake Margarine
1.000
0.070
Flavouring
-
Water
-
Total Weight: 3.270
Group 2
Ingredient
KG
Eggs
1.020
Total Weight: 1.020
Group 3
Ingredient
KG
Baking Powder
0.450
Total Weight: 0.450

Method

Mix Group 1 to a crumble consistency DO NOT MIX INTO PASTE Add Group 2 gradually to Group 1on slow speed. Then cream on second speed for 6 minutes Add Group 3 and blend in. Scale at 1.100grams into paper lined 10 x 7 tins. Oven temperature 175¡C.