Poptarts
Poptarts — a Puratos recipe. Uses Puratos Satin Crème Cake Mix 12.5 kg, Plain.
- baking temperature (top)
- 180 °C
- baking temperature (bottom)
- 160 °C
- baking time
- 10 min
- white fudge temperature
- 85 °C
- dough thickness
- 3 mm
Ingredients
| Ingredient | Quantity |
|---|---|
| Puratos Satin Crème Cake Mix 12.5 kg, Plain | |
| Flour | |
| Butter | |
| Honey | |
| Egg | |
| Vivafil | 10 g |
| Puratos White Fudge | 10 g |
| Sprinkles |
Method
Mix the Satin Crème Cake Plain Mix, flour, butter and honey to form a crumb, add the egg, mix to form dough.
Pin the dough to 3 mm and cut into 60 x 90 mm rectangles, place half on a lined baking tray.
Pipe 10 g of Vivafil onto the raw biscuits leaving a 5 mm gap to the edge, top with another raw biscuit and seal the edges with a fork.
Bake at 180°C top heat, 160°C bottom heat, for 10 minutes.
Once cooled, top each biscuit with 10 g of Puratos White Fudge (at 85°C) and finish with sprinkles.
Puratos recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.