Page 34 - MC English Recipe Book
P. 34
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.
Crumb Cake
SQUARES
SCALE:
45 X 65 cm Sheet Pan - 4.25 kg batter or 20 x 20 cm square foil -0.40 kg
batter
BAKE:
TOP:
FINISH: Sift Powdered Sugar lightly over the top or string ice.
175-180°C, 30-40 min.
(Crumb Cake) With MC Streusel mixed with Nuts and Cinnamon.
3
3
2
2
