Mud Pie
09-120
Group Base
Ingredient
KG
%
Cake Flour
0.200
100.00
Butter
0.250
125.00
Glucose
0.100
50.00
Sugar
0.400
200.00
Eggs
0.150
75.00
BAKELS CAKE CONCENTRATE
0.010
5.00
APITO CHOCOLATE PASTE
0.010
5.00
BAKELS ALKALIZED COCOA POWDER
0.070
35.00
Salt
0.002
1.60
Total Weight: 1.192
Group Topping
Ingredient
KG
%
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.020
-
BAKELS DARK CHOCOLATE FUDGE
0.300
-
Total Weight: 0.320
How to do it:
1. Cream butter, salt and sugar. Scrape down.
2. Combine all dry ingredients except for the peanuts.
3. Put all the dry ingredients in the mixer and mix for 2 minutes on low speed.
4. Combine eggs, glucose and Apito Chocolate and mix for 1 minute.
5. Deposit in 12 x 16 wax paper-lined jelly roll pan.
6. Put crushed peanut on top of the cake batter.
7. Bake at 180°C for 25 to 30 minutes. Cool.
8. Spread Bakels Dark Choco Fudge over cooled base.
9. Drizzle Bakels White Truffle over fudge and run a toothpick/barbecue stick over the truffle to create a feather effect.
Yield: 20 slices
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Bakels White Chocolate Truffle (Heat & Pour)
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