Bakels
Baking ingredients since 1904

GLAZED APRICOT SLICE

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Cakes and Muffins - Slices
Recipe No:  R203f
USING BAKELS CREME CAKE MUFFIN MIX
Group  Ingredient KG
1 Water 0.450    11%
Eggs 0.700    17.5%
BAKELS CRÈME CAKE MIX 2.000    50%
 
2 VEGETABLE OIL (CANOLA or SOYABEAN) 0.560    14%
 
3 BAKELS APRICOT FILLING 0.300    7.5%
  Total Weight 4.010
Method:  1. Place Group 1 in mixing bowl in above order
2. Blend for approximately 1 minute on slow speed.
3. Scrape down.
4. Mix on second speed for 4 minutes.
5. Blend in Group 2 on slow speed.
6. Scrape down.
7. Fold in BAKELS APRICOT FILLING (Do not overmix).
8. Prepare two standard baking trays lined with sweet paste (Recipe No.R520a) to a thickness of 5mm.
9. Spread evenly on both sheets 400g Bakels Southern Apricot Filling.
10. Spread half of the prepared batter on each sheet.
11. Oven temperature 180°C for approximately 35 minutes.
12. When cool glaze with a thin layer of prepared NZB Superfine Fondant.
13. When Fondant is set glaze with Apito Apricot Super Glaze.
14. Let set then cut into desired shapes.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  2 Standard Baking Trays