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Oils, Margarines and Shortenings - Margarines and Shortenings
Recipe No:  R520L
USING MORAH CAKE MEDIUM TWIN
Group  Ingredient KG
1 Flour 4.000
 
  Salt 0.040
  Milk Powder 0.075
  Sugar 0.600
  Butter 1.000
  MORAH CAKE (MEDIUM) 1.000
  Bakels Instant Active Yeast 0.135
  Water 0.700
  Mixed Spice 0.025
  Cinnamon 0.025
  Nutmeg 0.010
  NZB RUM ESSENCE 0.000
  NZB LEMON ESSENCE 0.000
  NZB ALMOND ESSENCE 0.000
  APITO FRUIT CAKE PASTE 0.000
 
2 Sultanas 4.000
 
  Mixed Peel 1.250
  Chopped Almond 0.550
  Total Weight 13.410
Method:  1. Place Group 1 in bowl and develop dough thoroughly.
2. Add fruit and mix through.
3. Dough temperature 25-26°C (77-79°F ).
4. Rest for one hour.
5. Scale off at approx. 1kg.
6. Round up.
7. Rest for 5 minutes.
8. Pin out to a rectangle shape 300mm x 200mm (12" x 8").
9. Take the 300mm (12") side and fold over 3/4 of the width.
10. Press lightly to seat.
11. Prove for approximately 30 minutes and bake at 220°C (425°F).
12. After baking, brush with melted butter and sprinkle with cinnamon sugar.
13. When cold, dust heavily with icing sugar.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
  If using Compressed Yeast, use 400g in above recipe.
  To assist fermentation with this recipe, it is advisable to start the yeast with a small amount of sugar, flour and part of the water.
Yield:  Approximately 14 scaled at 1kg