Caramel Butter Loaf
19-132
Group Batter
Ingredient
KG
%
Cake Flour
0.500
100.00
BAKELS DAIRY BLEND
0.500
100.00
Granulated Sugar
0.450
90.00
Whole Eggs
0.450
90.00
BAKELS BAKING POWDER
0.018
3.60
PRESERV
0.004
0.80
Salt
0.008
1.60
Evaporated Milk
0.120
24.00
Fresh Milk
0.130
26.00
APITO BUTTA VANILLA ESSENCE
0.020
4.00
Total Weight: 2.200
Group Frosting
Ingredient
KG
%
BAKELS DAIRY BLEND
0.200
-
Confectioner's Sugar
0.040
-
Total Weight: 0.240
Group Topping
Ingredient
KG
%
Edam Cheese (grated)
0.400
-
Sugar
0.050
-
Total Weight: 0.450
How to do it:
Batter
1. Cream Bakels Dairy Blend and granulated sugar for 15 minutes.
2. Slowly add the eggs and mix for 12 minutes at medium speed.
3. Add all the remaining dry ingredients and mix for 5 minutes.
4. Add the evaporated milk, fresh milk and Apito Butta Vanilla and mix for 1 minute.
5. Deposit in a well-greased loaf pan.
6. Bake at 180oC.
Buttercream:
1. Cream Bakels Dairy Blend and confectioner’s sugar for 10 minutes or until light and fluffy. Set aside.
Assembly:
1. Cover the cake loaf with buttercream frosting.
2. Add grated cheese on top of the loaf and decorate as desired.
Yield: 4pcs
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