Mud Pie
09-120
Ingredients
Group Base
Ingredient
KG
%
Cake Flour
0.200
100
Butter
0.250
125
Glucose
0.100
50
Sugar
0.400
200
Eggs
0.150
75
BAKELS CAKE CONCENTRATE
0.010
5
APITO CHOCOLATE PASTE
0.010
5
BAKELS ALKALIZED COCOA POWDER
0.070
35
Salt
0.002
1.6
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
Method
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
Product Used
Ingredients
Group Base
Ingredient
KG
%
Cake Flour
0.200
100
Butter
0.250
125
Glucose
0.100
50
Sugar
0.400
200
Eggs
0.150
75
BAKELS CAKE CONCENTRATE
0.010
5
APITO CHOCOLATE PASTE
0.010
5
BAKELS ALKALIZED COCOA POWDER
0.070
35
Salt
0.002
1.6
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
Method
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.
Ingredients
Group Base
Ingredient
KG
%
Cake Flour
0.200
100
Butter
0.250
125
Glucose
0.100
50
Sugar
0.400
200
Eggs
0.150
75
BAKELS CAKE CONCENTRATE
0.010
5
APITO CHOCOLATE PASTE
0.010
5
BAKELS ALKALIZED COCOA POWDER
0.070
35
Salt
0.002
1.6
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
Method
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
Product Used
Ingredients
Group Base
Ingredient
KG
%
Cake Flour
0.200
100
Butter
0.250
125
Glucose
0.100
50
Sugar
0.400
200
Eggs
0.150
75
BAKELS CAKE CONCENTRATE
0.010
5
APITO CHOCOLATE PASTE
0.010
5
BAKELS ALKALIZED COCOA POWDER
0.070
35
Salt
0.002
1.6
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
Method
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.
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