Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
1.000
100
Water
0.200
20
Eggs
0.300
30
Cooking oil
0.200
20
APITO CHOCOLATE PASTE
0.025
2.5
Raisins
0.100
10
FINO MEAL BASE
0.060
6
Rhum
0.050
5
Total Weight: 1.935

Method

How to do it:

1. Soak 35g Fino Meal Base and 40g raisins in rhum. Set aside.
2. Place water, eggs and Bakels Muffin Mix in a mixing bowl. Blend for approximately 1 minute on low speed.
3. Scrape down and mix at 2nd speed for 4 minutes.
4. Gradually add oil and Apito Chocolate Paste while mixing on low speed.
5. Mix the soaked Fino Meal Base and raisins into the batter. Mix well.
6. Prepare 2 butter cake pans. Brush well with butter then place wax paper at the bottom.
7. Deposit batter equally into the butter cake pans then sprinkle the
remaining Fino Meal Base and raisins on top for better eye appeal.
8. Bake for 35 minutes at 180ºC.

Yield

2 loaves

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
1.000
100
Water
0.200
20
Eggs
0.300
30
Cooking oil
0.200
20
APITO CHOCOLATE PASTE
0.025
2.5
Raisins
0.100
10
FINO MEAL BASE
0.060
6
Rhum
0.050
5
Total Weight: 1.935

Method

How to do it:

1. Soak 35g Fino Meal Base and 40g raisins in rhum. Set aside.
2. Place water, eggs and Bakels Muffin Mix in a mixing bowl. Blend for approximately 1 minute on low speed.
3. Scrape down and mix at 2nd speed for 4 minutes.
4. Gradually add oil and Apito Chocolate Paste while mixing on low speed.
5. Mix the soaked Fino Meal Base and raisins into the batter. Mix well.
6. Prepare 2 butter cake pans. Brush well with butter then place wax paper at the bottom.
7. Deposit batter equally into the butter cake pans then sprinkle the
remaining Fino Meal Base and raisins on top for better eye appeal.
8. Bake for 35 minutes at 180ºC.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake

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