Description
Shelf life for premix : 12 months (Refrigerator)[/ld_fancy_heading][ld_spacer height=”52px”][ld_fancy_heading tag=”p” use_custom_fonts_title=”true” fs=”12″]Allergy Notes : This product contains yeast.[/ld_fancy_heading]
A (dry premix)[/ld_fancy_heading][ld_spacer][ld_fancy_heading tag=”p” use_custom_fonts_title=”true” fs=”12″]B (wet ingredients)
5 large eggs (lightly whisked)
62g coconut oil[/ld_fancy_heading][ld_spacer][ld_fancy_heading tag=”p” use_custom_fonts_title=”true” fs=”12″]C ( 118g hot boiling water)Â [/ld_fancy_heading][ld_spacer][ld_fancy_heading tag=”p” use_custom_fonts_title=”true” fs=”12″]Instructions[/ld_fancy_heading][ld_fancy_heading tag=”p” use_custom_fonts_title=”true” fs=”12″]1) Preheat oven to 170 degree Celsius.
2) Line only bottom of the tin with baking paper.
3) Mix A and B using a mixer paddle for 1 minute at medium speed.
4) Slowly add in C. Mix until dough is smooth.
5) Fill tin with dough & let it rise for 60 minutes in a warm spot.
6) Bake at 170 degree Celsius for 60 minutes.
7) Cool down then remove from tin. Enjoy.[/ld_fancy_heading][ld_spacer][ld_fancy_heading tag=”p” use_custom_fonts_title=”true” fs=”12″]Allergy Notes : This product contains yeast.
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