Overview
A premix for the production of a rich butter flavoured cake with a moist texture with only blends with eggs, water and butter or margarine.
A premix for the production of a rich butter flavoured cake with a moist texture with only blends with eggs, water and butter or margarine.
Cool and dry conditions 18 ± 2°C
365 days
Bag
Wheat, Wheat Products, Sulphites
Butter Cake, Premium Buttery Pound Cake, Triple Layer Butter Cake
USE : Paddle
1. Pour Pettina Butter Cake Mix and Bakels Margarine P into mixing bowl beat at low speed for 1 minute.
2. Scrape down the mixture.
3. Continue to beat for 5 minutes at 2nd speed, fold in eggs a bit by bit and scrape down the mixture time to time and continue beat and fold in eggs, until smooth.
4. Deposit 450gm batter into the mould.
5. Bake 190â—¦C top heat, 170â—¦C bottom heat, for approximately 40-45 minutes.
Cara-cara
Gunakan : Paddle
1. Tuang Pettina Butter Cake Mix dan Bakels Margarine P, ke dalam mangkuk adunan dan bancuh selama 1 minit pada kelajuan rendah.
2. Sekerap aduanan.
3. Teruskan bancuh selama 5 minit pada kelajuan kedua, masukkan telur sedikit demi sedikit dan sekerap adunan dari semasa ke semasa dan teruskan bancuh dan masukkan telur, sehingga sebati.
4. Masukkan 450gm adunan ke dalam acuan.
5. Bakar suhu atas 190◦C suhu bawah 170◦C selama lebih kurang 40 – 45 minit.
Wheat Flour, Permitted Emulsifier, Leavening Agent (INS450i, INS500ii), Starch, Anti Caking Agent (INS170), Permitted Preservative (INS282), Permitted Flavouring, Permitted Colouring (INS102)
USE : Paddle
1. Pour Pettina Butter Cake Mix and Bakels Margarine P into mixing bowl beat at low speed for 1 minute.
2. Scrape down the mixture.
3. Continue to beat for 5 minutes at 2nd speed, fold in eggs a bit by bit and scrape down the mixture time to time and continue beat and fold in eggs, until smooth.
4. Deposit 450gm batter into the mould.
5. Bake 190â—¦C top heat, 170â—¦C bottom heat, for approximately 40-45 minutes.
Cara-cara
Gunakan : Paddle
1. Tuang Pettina Butter Cake Mix dan Bakels Margarine P, ke dalam mangkuk adunan dan bancuh selama 1 minit pada kelajuan rendah.
2. Sekerap aduanan.
3. Teruskan bancuh selama 5 minit pada kelajuan kedua, masukkan telur sedikit demi sedikit dan sekerap adunan dari semasa ke semasa dan teruskan bancuh dan masukkan telur, sehingga sebati.
4. Masukkan 450gm adunan ke dalam acuan.
5. Bakar suhu atas 190◦C suhu bawah 170◦C selama lebih kurang 40 – 45 minit.
Wheat Flour, Permitted Emulsifier, Leavening Agent (INS450i, INS500ii), Starch, Anti Caking Agent (INS170), Permitted Preservative (INS282), Permitted Flavouring, Permitted Colouring (INS102)
No. 2A, Jalan Tadum 28/42 Seksyen 28, 40400 Shah Alam Selangor