Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA KOKOMIX
3.000
33.9
Cold Water
1.200
13.6
Total Weight: 4.200
Group 3
Ingredient
KG
Weight (%)
Apricot Jam
0.450
5
Total Weight: 0.450
Group 2
Ingredient
KG
Weight (%)
PETTINA KOKOMIX
3.000
33.9
Cold Water
1.200
13.6
Total Weight: 4.200

Method

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

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA KOKOMIX
3.000
33.9
Cold Water
1.200
13.6
Total Weight: 4.200
Group 3
Ingredient
KG
Weight (%)
Apricot Jam
0.450
5
Total Weight: 0.450
Group 2
Ingredient
KG
Weight (%)
PETTINA KOKOMIX
3.000
33.9
Cold Water
1.200
13.6
Total Weight: 4.200

Method

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

Additional Information

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

Category

Category

Coconut, Slices

Finished Product

Finished Product

One standard baking tray.