Page 7 - MC English Recipe Book

INGREDIENTS
STAGE 1
MC Crème Cake Base Whole Eggs
MC Almond Flavor Poppy Seeds
STAGE 2
Vegetable Oil Water, cold
TOTAL BATTER WEIGHT
NET WEIGHT
HANDLING DIRECTIONS
POUR: Whole eggs into mixing bowl. ADD: MC Crème Cake Base,
MC Flavor and Poppy Seeds. 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.
Almond Poppyseed Cake or Muffins
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000 g 350 g 30 g 50 g
300 g 220 g
950 g
For best results when drizzling icing, use a repeating pattern by moving your hand back and forth to create a patterned effect.
Did you know that in the central valley of California, where many of the almonds are grown, the L is silent and Almonds are pronounced Amonds?
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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.
Ring Pan – 20 cm
– 0,60 kg
175–180°C, 40–50 min.
depending on size.
TOP: (Almond Poppyseed Cake) With MC Streusel, or sliced almonds
FINISH: String/ Drizzle Ice with SelectTM White Roll Icing.
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