Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
1.100
40.1
Castor Sugar
0.840
30.7
Salt
0.020
0.7
HERCULES BAKING POWDER
0.020
0.7
Total Weight: 1.980
Group 2
Ingredient
KG
Weight (%)
Egg yolk
0.050
1.8
Eggs
0.300
10.9
Vanilla Essence No1
0.010
0.4
Total Weight: 0.360
Group 3
Ingredient
KG
Weight (%)
Passionfruit Pulp
0.400
14.6
Total Weight: 0.400

Method

lend Group 1 together for 1 minute on slow speed. Slowly add Group 2 until mixed together. Blend in Group 2 for 30 seconds on slow speed. Weight 900g of biscuit mix and roll out to three quarters of the tray length (like a sausage roll). Bake at 160¡C for 25-30 minutes. Cool then cut into thin slices and bake at 140¡C for 10-12 minutes.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
1.100
40.1
Castor Sugar
0.840
30.7
Salt
0.020
0.7
HERCULES BAKING POWDER
0.020
0.7
Total Weight: 1.980
Group 2
Ingredient
KG
Weight (%)
Egg yolk
0.050
1.8
Eggs
0.300
10.9
Vanilla Essence No1
0.010
0.4
Total Weight: 0.360
Group 3
Ingredient
KG
Weight (%)
Passionfruit Pulp
0.400
14.6
Total Weight: 0.400

Method

lend Group 1 together for 1 minute on slow speed. Slowly add Group 2 until mixed together. Blend in Group 2 for 30 seconds on slow speed. Weight 900g of biscuit mix and roll out to three quarters of the tray length (like a sausage roll). Bake at 160¡C for 25-30 minutes. Cool then cut into thin slices and bake at 140¡C for 10-12 minutes.

Additional Information

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