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Ginger and Macadamia Slice (Using Neutral Hedgehog Slice)

Ingredients

Group 1
Ingredient
KG
Neutral Hedgehog Slice Mix
2.000
Cake Margarine - Medium Grade
0.400
Water (Variable)
0.200
Total Weight: 2.600
Group 2
Ingredient
KG
Macadamia Nuts
0.250
Ginger Pieces
0.150
Total Weight: 0.400
Group 3
Ingredient
KG
Bakels RTU Choc Ganache
0.300
Total Weight: 0.300

Method

1. Melt cake margarine and blend Group 1.
2. When Group 1 is combined, add Group 2 and mix until evenly mixed.
3. Place mix into half standard baking tray.
4. Press down firmly.
5. Bake for 10 minutes at 160°C.
6. When cooled, ice with Bakels Chocolate Ganache.
7. When Ganache has set, cut slice into 32 pieces.
8. Marking slice 4x8.

Ingredients

Group 1
Ingredient
KG
Neutral Hedgehog Slice Mix
2.000
Cake Margarine - Medium Grade
0.400
Water (Variable)
0.200
Total Weight: 2.600
Group 2
Ingredient
KG
Macadamia Nuts
0.250
Ginger Pieces
0.150
Total Weight: 0.400
Group 3
Ingredient
KG
Bakels RTU Choc Ganache
0.300
Total Weight: 0.300

Method

1. Melt cake margarine and blend Group 1.
2. When Group 1 is combined, add Group 2 and mix until evenly mixed.
3. Place mix into half standard baking tray.
4. Press down firmly.
5. Bake for 10 minutes at 160°C.
6. When cooled, ice with Bakels Chocolate Ganache.
7. When Ganache has set, cut slice into 32 pieces.
8. Marking slice 4x8.

Ingredients

Group 1
Ingredient
KG
Neutral Hedgehog Slice Mix
2.000
Cake Margarine - Medium Grade
0.400
Water (Variable)
0.200
Total Weight: 2.600
Group 2
Ingredient
KG
Macadamia Nuts
0.250
Ginger Pieces
0.150
Total Weight: 0.400
Group 3
Ingredient
KG
Bakels RTU Choc Ganache
0.300
Total Weight: 0.300

Method

1. Melt cake margarine and blend Group 1.
2. When Group 1 is combined, add Group 2 and mix until evenly mixed.
3. Place mix into half standard baking tray.
4. Press down firmly.
5. Bake for 10 minutes at 160°C.
6. When cooled, ice with Bakels Chocolate Ganache.
7. When Ganache has set, cut slice into 32 pieces.
8. Marking slice 4x8.

Ingredients

Group 1
Ingredient
KG
Neutral Hedgehog Slice Mix
2.000
Cake Margarine - Medium Grade
0.400
Water (Variable)
0.200
Total Weight: 2.600
Group 2
Ingredient
KG
Macadamia Nuts
0.250
Ginger Pieces
0.150
Total Weight: 0.400
Group 3
Ingredient
KG
Bakels RTU Choc Ganache
0.300
Total Weight: 0.300

Method

1. Melt cake margarine and blend Group 1.
2. When Group 1 is combined, add Group 2 and mix until evenly mixed.
3. Place mix into half standard baking tray.
4. Press down firmly.
5. Bake for 10 minutes at 160°C.
6. When cooled, ice with Bakels Chocolate Ganache.
7. When Ganache has set, cut slice into 32 pieces.
8. Marking slice 4x8.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Slices

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