Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
50
Soft Flour
0.500
50
Refined Sugar
0.800
80
Fino Cake Emulsifier
0.020
2
BAKELS BAKING POWDER
0.040
4
Water
0.600
60
BAKELS MARGARINE SPECIAL
0.300
30
Eggs
0.300
30
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.010
1
Honey
0.100
10
Total Weight: 3.170

Method

How to do it:

1. Cream sugar, Fino Cake Emulsifier, Bakels Margarine Special and Butta Butteroil Substitute for 2 minutes on medium speed.
2. Add eggs one at a time while mixing on low speed for 1 minute.
3. Add dry and liquid ingredients alternately while mixing on low speed for 1 minute. Begin and end with the dry ingredients.
4. Scrape down and mix on low speed for 6 minutes.
5. Deposit into greased and lined small loaf pans (approximately ¾ full).
6. Bake at 180°C.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
50
Soft Flour
0.500
50
Refined Sugar
0.800
80
Fino Cake Emulsifier
0.020
2
BAKELS BAKING POWDER
0.040
4
Water
0.600
60
BAKELS MARGARINE SPECIAL
0.300
30
Eggs
0.300
30
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.010
1
Honey
0.100
10
Total Weight: 3.170

Method

How to do it:

1. Cream sugar, Fino Cake Emulsifier, Bakels Margarine Special and Butta Butteroil Substitute for 2 minutes on medium speed.
2. Add eggs one at a time while mixing on low speed for 1 minute.
3. Add dry and liquid ingredients alternately while mixing on low speed for 1 minute. Begin and end with the dry ingredients.
4. Scrape down and mix on low speed for 6 minutes.
5. Deposit into greased and lined small loaf pans (approximately ¾ full).
6. Bake at 180°C.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake

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