Ingredients
Group 1
Ingredient
KG
Butter (softened)
0.125
Sugar
0.175
Total Weight: 0.300
Group 2
Ingredient
KG
Egg
0.250
Water
0.140
Total Weight: 0.390
Group 3
Ingredient
KG
Bakels Gluten Free Baking Mix
0.325
Cocoa Powder
0.050
Total Weight: 0.375
Group 4
Ingredient
KG
Dark Compound Chocolate Drops
0.050
Total Weight: 0.050
Method
1. Cream together Group 1.
2. Add Group 2 and mix on slow speed for 2 minutes.
3. Sieve together Group 3.
4. Blend in on slow speed for 1 minute.
5. Scrape down.
6. Mix for a further 1 minute on 2nd speed.
7. Add Group 4.
8. Deposit into cake tins and bake at 180°C for 20-25 minutes or until baked dependent on oven.
9. Bake muffins at 170°-180°C for 15-20 minutes dependent on oven.
Ingredients
Group 1
Ingredient
KG
Butter (softened)
0.125
Sugar
0.175
Total Weight: 0.300
Group 2
Ingredient
KG
Egg
0.250
Water
0.140
Total Weight: 0.390
Group 3
Ingredient
KG
Bakels Gluten Free Baking Mix
0.325
Cocoa Powder
0.050
Total Weight: 0.375
Group 4
Ingredient
KG
Dark Compound Chocolate Drops
0.050
Total Weight: 0.050
Method
1. Cream together Group 1.
2. Add Group 2 and mix on slow speed for 2 minutes.
3. Sieve together Group 3.
4. Blend in on slow speed for 1 minute.
5. Scrape down.
6. Mix for a further 1 minute on 2nd speed.
7. Add Group 4.
8. Deposit into cake tins and bake at 180°C for 20-25 minutes or until baked dependent on oven.
9. Bake muffins at 170°-180°C for 15-20 minutes dependent on oven.
Ingredients
Group 1
Ingredient
KG
Butter (softened)
0.125
Sugar
0.175
Total Weight: 0.300
Group 2
Ingredient
KG
Egg
0.250
Water
0.140
Total Weight: 0.390
Group 3
Ingredient
KG
Bakels Gluten Free Baking Mix
0.325
Cocoa Powder
0.050
Total Weight: 0.375
Group 4
Ingredient
KG
Dark Compound Chocolate Drops
0.050
Total Weight: 0.050
Method
1. Cream together Group 1.
2. Add Group 2 and mix on slow speed for 2 minutes.
3. Sieve together Group 3.
4. Blend in on slow speed for 1 minute.
5. Scrape down.
6. Mix for a further 1 minute on 2nd speed.
7. Add Group 4.
8. Deposit into cake tins and bake at 180°C for 20-25 minutes or until baked dependent on oven.
9. Bake muffins at 170°-180°C for 15-20 minutes dependent on oven.
Ingredients
Group 1
Ingredient
KG
Butter (softened)
0.125
Sugar
0.175
Total Weight: 0.300
Group 2
Ingredient
KG
Egg
0.250
Water
0.140
Total Weight: 0.390
Group 3
Ingredient
KG
Bakels Gluten Free Baking Mix
0.325
Cocoa Powder
0.050
Total Weight: 0.375
Group 4
Ingredient
KG
Dark Compound Chocolate Drops
0.050
Total Weight: 0.050
Method
1. Cream together Group 1.
2. Add Group 2 and mix on slow speed for 2 minutes.
3. Sieve together Group 3.
4. Blend in on slow speed for 1 minute.
5. Scrape down.
6. Mix for a further 1 minute on 2nd speed.
7. Add Group 4.
8. Deposit into cake tins and bake at 180°C for 20-25 minutes or until baked dependent on oven.
9. Bake muffins at 170°-180°C for 15-20 minutes dependent on oven.
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