Page 30 - MC English Recipe Book
P. 30
INGREDIENTS
STAGE 1
MC Chocolate Crème Cake Base Whole Eggs
STAGE 2
Vegetable Oil Water, cold
TOTAL BATTER WEIGHT
NET WEIGHT
1 000 g 350 g
300 g 225 g
1 875 g
HANDLING DIRECTIONS
POUR: Whole eggs into mixing bowl.
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.
Pecan Turtle Cake
LOAF CAKE MUFFINS RING CAKE
SCALE:
BAKE:
TOP:
1⁄2 kg Loaf Pan – 0,40 kg
Muffin Tin – 2/3 Full Ring Pan – 20 cm – 0,60 kg
190-195°C, 18-22 min., 175-180°C, 40-50 min.
depending on size.
(Pecan Turtle Cake) Coat bottom of ring pan with MC Sticky Bun Smear and
175-180°C, 40-50 min
Pecans, add batter and bake. Icings.
FINISH: Glaze while warm, drizzle with MC Caramel Glossy and MC Spred‘N Gloss
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