BAROSSA LEMON & CURRANT SLICE
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Slices - Coconut |
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| Recipe No: R702e | |||||||||||||||||||||||||||||||||
| USING PETTINA KOKOMIX | |||||||||||||||||||||||||||||||||
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| Method: | 1. Place Group 1 in mixing bowl in recipe order 2. Blend on slow speed until smooth 3. Add Group 2 and mix on slow speed until mixed through 4. Spread on lightly prebaked sweet paste sheet prepared for recipe R520a using MORAH CAKE and BALEC that has already been spread with raspberry jam. 5. Oven temperature 180ºC. 6. When cold, cut into fingers |
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| Notes: | Recipe percentages are on total batter / mix weight (100%) | ||||||||||||||||||||||||||||||||
| Yield: | One standard baking tray. | ||||||||||||||||||||||||||||||||