Caramel Slice
10-050
Ingredients
Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.300
100
BAKELS CAKE CONCENTRATE
0.015
5
Butter
0.240
80
Condensed Milk
0.459
153
Egg Yolk
0.105
35
Sugar
0.210
70
BRITE VANILLA EXTRA STRENGTH
0.002
0.5
Nuts
0.030
10
Total Weight: 1.361
Method
How to do it:
1. Mix all ingredients on low speed for 1 minute.
2. Scrape down.
3. Continue mixing on medium speed for 3 minutes.
4. Place in 2 9”x9” square pans, greased and lined with wax paper.
5. Bake at 180°C for 30 minutes.
Yield
2 x 9 inch x 9 inch square pans
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.300
100
BAKELS CAKE CONCENTRATE
0.015
5
Butter
0.240
80
Condensed Milk
0.459
153
Egg Yolk
0.105
35
Sugar
0.210
70
BRITE VANILLA EXTRA STRENGTH
0.002
0.5
Nuts
0.030
10
Total Weight: 1.361
Method
How to do it:
1. Mix all ingredients on low speed for 1 minute.
2. Scrape down.
3. Continue mixing on medium speed for 3 minutes.
4. Place in 2 9”x9” square pans, greased and lined with wax paper.
5. Bake at 180°C for 30 minutes.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.300
100
BAKELS CAKE CONCENTRATE
0.015
5
Butter
0.240
80
Condensed Milk
0.459
153
Egg Yolk
0.105
35
Sugar
0.210
70
BRITE VANILLA EXTRA STRENGTH
0.002
0.5
Nuts
0.030
10
Total Weight: 1.361
Method
How to do it:
1. Mix all ingredients on low speed for 1 minute.
2. Scrape down.
3. Continue mixing on medium speed for 3 minutes.
4. Place in 2 9”x9” square pans, greased and lined with wax paper.
5. Bake at 180°C for 30 minutes.
Yield
2 x 9 inch x 9 inch square pans
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.300
100
BAKELS CAKE CONCENTRATE
0.015
5
Butter
0.240
80
Condensed Milk
0.459
153
Egg Yolk
0.105
35
Sugar
0.210
70
BRITE VANILLA EXTRA STRENGTH
0.002
0.5
Nuts
0.030
10
Total Weight: 1.361
Method
How to do it:
1. Mix all ingredients on low speed for 1 minute.
2. Scrape down.
3. Continue mixing on medium speed for 3 minutes.
4. Place in 2 9”x9” square pans, greased and lined with wax paper.
5. Bake at 180°C for 30 minutes.
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