Page 24 - MC English Recipe Book

INGREDIENTS
STAGE 1
MC Chocolate Crème Cake Base Whole Eggs
STAGE 2
Vegetable Oil Water, mid MC Macaroon Cookie Dough
TOTAL BATTER WEIGHT
NET WEIGHT
1 000 g 350 g
300 g 225 g
100 g 1 975 g
HANDLING DIRECTIONS
POUR: Whole eggs into mixing howl. ADD: MC Chocolate Crème Cake Base.
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. DEPOSIT: MC Macaroon Cookie Dough or use Bavarian Creme Filling with piping bag into the center of the muffin or loaf.
Chocolate Macaroon Cake or Muffins
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.,
depending on size.
Ring Pan – 20 cm – 0,60 kg
175-180°C, 40-50 min.
FINISH: (Chocolate Macaroon Cake) Ice with MC Spred‘N Gloss Icing and top with toasted Flake Coconut.
FINISH: (Chocolate Mint Cake) Ice with Mint Icing (add MC Mint Extract and Green Shade to White Roll Icing to desired flavor and color). String ice with MC Spred‘N Gloss.
INGREDIENTS
STAGE 1
MC Chocolate Crème Cake Base Whole Eggs
Mint Extract
STAGE 2
Vegetable Oil Water, cold
TOTAL BATTER WEIGHT
NET WEIGHT
1 000 g 350 g 3g
300 g 225 g
1 878 g
HANDLING DIRECTIONS
POUR: Whole eggs into mixing howl. ADD: MC Chocolate Crème Cake Base and
Mint Extract. 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.
Chocolate Mint Cake or Muffins
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