Lardy Cake

Ingredients

Unit
Bun Controller Bars No Colour 2.000 kg
Bakers flour 10.000 kg
Water 4.400 kg
Egg 1.000 kg
Yeast 0.400 kg
Lard 50%
Sugar 50%
total 17.800

Method

  • Use a spiral mixer for 2 mins on slow speed, 6-8 mins on fast.
  • Scale into dough portions of 350g, roll into circles.
  • Prepare a mix of 50% lard/sugar and spread liberally over dough.
  • Line a coburg tin with lard/sugar mix and place in the dough tin.
  • Prove at 30 - 35oC 80 - 85% humidity.
  • Bake at an oven temperature of 200 - 220oC for 8 - 15 mins depending on size.