Page 32 - MC English Recipe Book
P. 32
INGREDIENTS
STAGE 1
MC 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 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.
Sock It To Me Cake
LOAF CAKE RING CAKE
SCALE: 1⁄2 kg Loaf Pan – 0,40 kg
BAKE: 175-180°C, 40-50 min
Ring Pan – 20 cm – 0,60 kg
175-180°C, 40-50 min.
TOP: (Sock It To Me Cake) Scale in half the batter, add 1/2 the Cinnamon Topping, scale in the remaining batter. Add last 1/2 of topping.
FINISH: Glaze and / or string ice with SelectTM White or Maple Icing.
CINNAMON TOPPING: 30 g Cinnamon, 1# Granulated Sugar, 0.25 kg Pecans. Use @ 55 g topping per cake.
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