Bounty Slice
04-007
Group 1
Ingredient
KG
%
Salted Butter
0.350
70.00
Sugar
0.150
30.00
All Purpose Flour
0.500
100.00
Salt
0.006
1.20
Total Weight: 1.006
Group 2
Ingredient
KG
%
Water
0.113
22.50
Eggs
0.175
35.00
BAKELS MUFFIN MIX
0.500
100.00
Vegetable Oil
0.140
28.00
APITO CHOCOLATE PASTE
0.020
4.00
Total Weight: 0.948
Group 3
Ingredient
KG
%
BAKELS LES FRUITS 50% BLUEBERRY
0.400
-
BAKELS LES FRUITS 50% STRAWBERRY
0.400
-
Total Weight: 0.800
Group 4
Ingredient
KG
%
BAKELS SAPHIRE NEUTRAL
0.100
-
Water
0.050
-
Total Weight: 0.150
How to do it:
Biscuit Base:
1. Cream together butter, sugar and salt until light and fluffy. Add flour and mix at low speed until mixture is thoroughly coated with butter.
2. Form the mixture into a ball and knead several times.
3. Press into 9 x 9 x 2 inch baking pan using a rolling pin (makes 2 pans).
4. Bake for 7-10 minutes at 180ºC. Set aside.
Batter:
1. Place water, eggs and Bakels Muffin Mix in a mixing bowl.
2. Blend for 1 minute on low speed. Scrape down.
3. Mix at medium speed for 4 minutes.
4. Blend in vegetable oil and Apito Chocolate Paste on slow speed. Do not overmix.
Glaze:
1. Combine Saphire Neutral and water in a saucepan.
2. Heat until small bubbles form.
3. Remove from heat and apply immediately.
Assembly:
1. Spread one sheet of biscuit base evenly with Les Fruits Blueberry 50% and one sheet with Les Fruits Strawberry 50%.
2. Spread half of the prepared cake batter on each sheet.
3. Bake at 180°C for 1 hour or until done. Cool.
4. Top each sheet separately with Les Fruits Blueberry and Strawberry.
5. Apply glaze on top.
Yield: 2 pans x 9” x 9”
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