Ingredients

Group 1
Ingredient
KG
Hi Ratio Flour
0.800
Sugar
1.000
Milk Powder
0.075
Water
0.250
HERCULES BAKING POWDER
0.035
Eggs 6
0.500
P3
0.035
Total Weight: 2.695
Group 2
Ingredient
KG
Water (luke warm)
0.400
Total Weight: 0.400
Group 3
Ingredient
KG
Butter or MORAH CAKE
0.225
Total Weight: 0.225

Method

Mix Group 1 together on slow speed using whisk. Scrape down. Mix 4 minutes on second speed. Mix until clear. Add Group 2 slowly on first speed. Mix until clear. Soften Group 3 and add slowly on first speed. Mix only until clear. Oven temperature 170¡C (350¡F).

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
Hi Ratio Flour
0.800
Sugar
1.000
Milk Powder
0.075
Water
0.250
HERCULES BAKING POWDER
0.035
Eggs 6
0.500
P3
0.035
Total Weight: 2.695
Group 2
Ingredient
KG
Water (luke warm)
0.400
Total Weight: 0.400
Group 3
Ingredient
KG
Butter or MORAH CAKE
0.225
Total Weight: 0.225

Method

Mix Group 1 together on slow speed using whisk. Scrape down. Mix 4 minutes on second speed. Mix until clear. Add Group 2 slowly on first speed. Mix until clear. Soften Group 3 and add slowly on first speed. Mix only until clear. Oven temperature 170¡C (350¡F).

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.