Page 10 - MC English Recipe Book

INGREDIENTS
STAGE 1
MC Chocolate
Crème Cake Base
Whole Eggs
Bread Flour (for muffins) MC Rum Flavor
STAGE 2
Vegetable Oil Water, cold
MC Cherry Filling
OPTIONAL
MC Streusel Topping
TOTAL BATTER WEIGHT
Black Forest Cake or Muffins
NET WEIGHT
HANDLING DIRECTIONS
POUR: Whole eggs into mixing bowl. ADD: MC Chocolate Crème Cake Base, Bread Flour and MC Rum Flavor.
Blend with paddle 1 minute on low speed. Cream 3 minutes on medium speed.
ADD: Incorporate Vegetable Oil and Water gradually over 1 minute on low speed. Scrape down bowl and paddle, blend 3 minutes on low speed.
ADD: MC Cherry Filling. Fold in by hand.
1 000 g 350 g 50 g 5 g
300 g 225 g 100 g
100 g 2 030 g
LOAF CAKE MUFFINS RING CAKE
SCALE: 1⁄2 kg Loaf Pan – 0,40 kg
BAKE: 175–180° C, 40–50 min.
Muffin Tin – 2/3 Full
190-195°C, 18-22 min.
Ring Pan – 20 cm
– 0,60 kg
175–180°C, 40–50 min.
depending on size.
FINISH: (Black Forest Cake) Using Pastry Bag, top with MC Spred‚N Gloss then Cherry
Icing (add MC Cherry Fruitice to Select‘ White Roll Icing to desired color). Top with Cherries and/or Chocolate Shavings.
Make sure your baker pays attention to the finishing touches. Six or seven fresh cherries or chocolate shavings add pennies to your cost but can add dollars to your selling price.
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