CHURCHILL SQUARE
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Cakes and Muffins - Slices Oils, Margarines and Shortenings - Margarines and Shortenings |
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| Recipe No: R715a | |||||||||||||||||||||||||||||||||||||||||
| USING BALEC | |||||||||||||||||||||||||||||||||||||||||
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| Method: | 1. Blend Group 1 together. 2. Add Group 2 and mix to a smooth dough. 3. Sheet out the dough to 10mm (3/8") thickness and line a standard baking tray. 4. Spread filling (recipe below) on top of dough. 5. Cover filling with another sheet of dough 10mm (3/8") thick. 6. Roll well and dock. 7. Oven temperature 195°C (380°F). 8. When cool ice with PETTINICE RTU CHOCOLATE ICING and cut into squares. 9. Filling: 10. Place Group 4 in mixing bowl. 11. Blend together with beater for approximately 3 minutes on second speed. |
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| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | ||||||||||||||||||||||||||||||||||||||||
| This dough is soft so it is best to allow it to stand for some time in a cool place to firm up. | |||||||||||||||||||||||||||||||||||||||||
| Yield: | Yield 66 muffins scaled at 60g. | ||||||||||||||||||||||||||||||||||||||||