• Home
  • Recipes
  • Bakels Butter Bars – Chocolate Ginger Bars (Using Pettina Chocolate Cake Mix)

Bakels Butter Bars – Chocolate Ginger Bars (Using Pettina Chocolate Cake Mix)

Group 1
Ingredient
KG
Pettina Chocolate Cake Mix
3.000
Butter
0.300
Instant Clearjel
0.040
Total Weight: 3.340
Group 2
Ingredient
KG
Egg
0.800
Water (Variable)
1.000
Total Weight: 1.800
Group 3
Ingredient
KG
Glace Ginger (chopped)
0.800
Total Weight: 0.800

1. Place Group 1 in mixing bowl and whisk for 2-3 minutes on 2nd speed to rub butter through dry
ingredients.
2. DO NOT FORM A PASTE.
3. Add half of Group 2 to mixing bowl.
4. Scrape down.
5. Add the balance of Group 2.
6. Whisk for 5 minutes on top speed, then for 2 minutes on 2nd speed.
7. During the last few seconds of mixing, add Group 3.
8. Finish folding Group 3 by hand.
9. Oven temperature 190°C.
10. To finish cover with vanilla icing.

Yield: Drizzle CHOCKEX SUPREME over icing. Place a row of thinly sliced glacé ginger down the middle of the bar.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Butter and Golden Cherry Bars

Back to top

Head Office

33-47 Derby Street Silverwater NSW 2128