Ingredients

Group 1
Ingredient
KG
Butter or MORAH CAKE
0.500
P3
0.035
Honey
0.200
Hi Ratio Flour
0.900
Milk Powder
0.075
HERCULES BAKING POWDER
0.035
Brown Sugar
0.800
Salt
0.025
BALEC
0.050
Eggs 6
0.400
NZB VANILLA ESSENCE 101
-
Total Weight: 3.020
Group 2
Ingredient
KG
Water
0.700
Total Weight: 0.700
Group 3
Ingredient
KG
COLSET
0.125
Total Weight: 0.125
Group 4
Ingredient
KG
Walnuts or Crushed Nuts
0.300
Total Weight: 0.300

Method

Place Group 1 in mixing bowl. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add remaining two thirds of Group 2 over a period of 3 minutes on slow speed. Scrape down thoroughly and mix on second speed for 6 minutes. Add Group 3 and blend in. Finally add Group 4 and clear. Oven temperature 175¡C (350¡F).

Additional Information

In cold weather warm the liquids in Group 2.

Ingredients

Group 1
Ingredient
KG
Butter or MORAH CAKE
0.500
P3
0.035
Honey
0.200
Hi Ratio Flour
0.900
Milk Powder
0.075
HERCULES BAKING POWDER
0.035
Brown Sugar
0.800
Salt
0.025
BALEC
0.050
Eggs 6
0.400
NZB VANILLA ESSENCE 101
-
Total Weight: 3.020
Group 2
Ingredient
KG
Water
0.700
Total Weight: 0.700
Group 3
Ingredient
KG
COLSET
0.125
Total Weight: 0.125
Group 4
Ingredient
KG
Walnuts or Crushed Nuts
0.300
Total Weight: 0.300

Method

Place Group 1 in mixing bowl. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add remaining two thirds of Group 2 over a period of 3 minutes on slow speed. Scrape down thoroughly and mix on second speed for 6 minutes. Add Group 3 and blend in. Finally add Group 4 and clear. Oven temperature 175¡C (350¡F).

Additional Information

In cold weather warm the liquids in Group 2.