STRAWBERRY CRUMBLE
(Using B & S Batter Type Cake Blend)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
|
All Purpose Flour |
100.00 |
500.00 |
| B & S Batter Type Cake Blend |
10.00 |
50.00 |
| Softened Unsalted Butter |
50.00 |
250.00 |
| Refined Sugar |
75.00 |
375.00 |
|
Whole Eggs |
25.00 |
125.00 |
| Strawberry Fruit Filling 50% |
30.00 |
150.00 |
| Strawberry Flavocol |
2.00 |
10.00 |
|
Water |
50.00 |
250.00 |
Toppings: |
||
|
B & S Coffee Boy |
25.00 |
125.00 |
| Unsalted Butter |
6.00 |
30.00 |
| Strawberry Flavocol |
–As desired– |
|
PROCEDURE:
- Dissolve batter type cake blend in the required amount of water.
- Cream butter for about 2 minutes.
- Add strawberry flavocol and whole egg one at a time beating well in every addition. Mix until combined.
- Add dry ingredients alternately with liquid ingredient. Mix at low speed until smooth or until no lumps are visible. DO NOT OVERMIX.
- Fold in strawberry fruit filling until just incorporated.
- Deposit into a paper lined 4 ounce rectangular baking pan 2/3 full.
- Bake at 180°C for 45 to 60 minutes or until done.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
