Group 1
Ingredient
KG
%
PETTINA KOKOMIX
3.000
33.90
Cold Water
1.200
13.60
Total Weight: 4.200
Group 3
Ingredient
KG
%
0.450
5.00
Total Weight: 0.450
Group 2
Ingredient
KG
%
PETTINA KOKOMIX
3.000
33.90
Cold Water
1.200
13.60
Total Weight: 4.200
Line tray with a thin layer of sweet pastry approximately 3mm thick. Apply a layer of Apricot Jam evenly over the sweet pastry base. Blend Group 1 together on slow speed for 3 minutes. Spread Group 1 on top of the Apricot Jam evenly. Using a plain piping nozzle pipe Group 2 on top of Group 1 in diagonal lines leaving slight separation between lines. Bake at 170¡C for approximately 40-45 minutes. While still hot pipe Group 3 in thin lines I the gaps between Group 2. Allow to set and go cold before cutting
Recipe percentages are on total batter / mix weight (100%)
