Page 28 - MC English Recipe Book

INGREDIENTS
STAGE 1
MC Crème Cake Base Whole Eggs
Bread Flour
MC Orange Fruit Bits
STAGE 2
Vegetable Oil Water, cold
Nuts
Cranberries (frozen)
TOTAL BATTER WEIGHT
NET WEIGHT
1 000 g 350 g 100 g 25 g
300 g 225 g 75 g 100 g
2 175 g
HANDLING DIRECTIONS
POUR: Whole eggs into mixing bowl.
ADD: MC Crème Cake Base, Bread
Flour and MC Orange Fruitice.
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. Add Nuts and blend 3 minutes on low speed.
ADD: Cranberries. Fold in by hand.
Cranberry orange Nut Cake or Muffins
LOAF CAKE MUFFINS SQUARES
SCALE: 1⁄2 kg Loaf Pan – 0,40 kg
BAKE: 175-180°C, 40-50 min.,
depending on size.
Muffin Tin – 2/3 Full
190-195°C, 18-22 min.
45 x 65 cm sheet pan 4,25 kg
20 x 20 cm square foil – 0,40 kg
175-180°C, 18-25 min.
TOP: (Cranberry Orange) With whole or sliced cranberries.
FINISH: Ice top completely with MC SelectTM White Roll Icing, sprinkle Cinnamon or
Nutmeg lightly overtop.
TOP: (Coffee Cake) With MC Streusel.
FINISH: Top finished cake with powdered sugar or string ice with MC SelectTM White Roll Icing.
Fruit and Cheese Coffee Cake Squares
INGREDIENTS
STAGE 1
MC Crème Cake Base Whole Eggs
STAGE 2
Vegetable Oil
Water, cold
MC Fruit Filling
MC Gourmet
Cream Cheese Filling MC Streusel Topping
TOTAL BATTER WEIGHT
NET WEIGHT
1 000 g 350 g
300 g 225 g 100 g
1 875 g
HANDLING DIRECTIONS
POUR: Whole eggs into mixing bowl. ADD: MC Crème Cake Base. Blend
with paddle 1 minute on low speed.
min. Cream 3 minutes on medium speed.
ADD: Incorporate Vegetable Oil and Wagradually over 1 minute on low speed.Scrape down bowl and paddle, blend 3 minutes on low speed. DEPOSIT: MC Gourmet Cream Cheese Filling with piping bag in stripes, diagonally across sheet 2 cm apart. DEPOSIT: MC Fruit Filling in a similar manner, in the opposite diagonal, giving a diamond effect.
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