Ingredients

Group Biscuit Base
Ingredient
KG
Weight (%)
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.175
70
Sugar
0.075
30
Salt
0.003
1.2
All Purpose Flour
0.250
100
Total Weight: 0.503
Group Caramel Syrup
Ingredient
KG
Weight (%)
Butter
0.060
-
Brown Sugar
0.100
-
Evaporated Milk
0.015
-
Light corn syrup
0.030
-
Total Weight: 0.205
Group Cake Base
Ingredient
KG
Weight (%)
BAKELS CAKE CONCENTRATE
0.010
10
All Purpose Flour
0.100
100
Sugar
0.100
100
BAKELS MARGARINE SPECIAL
0.090
90
Eggs
0.060
60
Water
0.030
30
BAKELS LES FRUITS 50% APPLE
0.090
90
Total Weight: 0.480
Group Cinnamon Sugar
Ingredient
KG
Weight (%)
Cinnamon powder
0.001
-
Brown Sugar
0.010
-
Total Weight: 0.011

Method

How to do it:

Biscuit Base:
1. Cream together Butta Butteroil Substitute, sugar and salt until light and fluffy.
2. Add flour and mix on low speed until the mixture is thoroughly coated with fat.
3. Form the mixture into a ball and knead several times.
4. Press onto a 9 x 9 x 2-inch baking pan lined with waxed paper.
5. Bake for 7 minutes at 180ºC. Set aside.

Caramel Syrup:
1. Melt butter in saucepan.
2. Add brown sugar and milk.
3. Bring to a boil. Lower heat to a simmer and stir for 2 minutes.
4. Add light corn syrup when slightly cool.
5. Pour mixture on top of biscuit base and spread evenly.

Cake Base:
1. Blend Bakels Margarine Special, Bakels Cake Concentrate and flour on low speed.
2. Add sugar. Mix on low speed for 1 minute.
3. Gradually add eggs and water while mixing on low speed for 2 minutes.
4. Continue mixing on medium speed for 5 minutes.
5. Fold in half the amount of Les Fruits Apple.
6. Spread batter on top of glazed biscuit base.
7. Top with remaining Les Fruits Apple 50%.
8. Sprinkle with cinnamon sugar.
9. Bake at 180°C for one hour or until done.

Yield

16 pieces (2 x 2” slices)

Ingredients

Group Biscuit Base
Ingredient
KG
Weight (%)
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.175
70
Sugar
0.075
30
Salt
0.003
1.2
All Purpose Flour
0.250
100
Total Weight: 0.503
Group Caramel Syrup
Ingredient
KG
Weight (%)
Butter
0.060
-
Brown Sugar
0.100
-
Evaporated Milk
0.015
-
Light corn syrup
0.030
-
Total Weight: 0.205
Group Cake Base
Ingredient
KG
Weight (%)
BAKELS CAKE CONCENTRATE
0.010
10
All Purpose Flour
0.100
100
Sugar
0.100
100
BAKELS MARGARINE SPECIAL
0.090
90
Eggs
0.060
60
Water
0.030
30
BAKELS LES FRUITS 50% APPLE
0.090
90
Total Weight: 0.480
Group Cinnamon Sugar
Ingredient
KG
Weight (%)
Cinnamon powder
0.001
-
Brown Sugar
0.010
-
Total Weight: 0.011

Method

How to do it:

Biscuit Base:
1. Cream together Butta Butteroil Substitute, sugar and salt until light and fluffy.
2. Add flour and mix on low speed until the mixture is thoroughly coated with fat.
3. Form the mixture into a ball and knead several times.
4. Press onto a 9 x 9 x 2-inch baking pan lined with waxed paper.
5. Bake for 7 minutes at 180ºC. Set aside.

Caramel Syrup:
1. Melt butter in saucepan.
2. Add brown sugar and milk.
3. Bring to a boil. Lower heat to a simmer and stir for 2 minutes.
4. Add light corn syrup when slightly cool.
5. Pour mixture on top of biscuit base and spread evenly.

Cake Base:
1. Blend Bakels Margarine Special, Bakels Cake Concentrate and flour on low speed.
2. Add sugar. Mix on low speed for 1 minute.
3. Gradually add eggs and water while mixing on low speed for 2 minutes.
4. Continue mixing on medium speed for 5 minutes.
5. Fold in half the amount of Les Fruits Apple.
6. Spread batter on top of glazed biscuit base.
7. Top with remaining Les Fruits Apple 50%.
8. Sprinkle with cinnamon sugar.
9. Bake at 180°C for one hour or until done.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Slices & Bars

Finished Product

Finished Product

Sliced Line

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