Peanut Cake Pretzels

Ingredients

Unit
Satin Crème Cake Mix Plain | Patisserie 0.400 kg
Peanut butter 0.150 kg
Water 0.135 kg
Glycerine 0.035 kg
Bread flour 0.180 kg
Belcolade White Enrobing | Chocolate 0.040 kg
Carat Premium Light Coating (melted 40°C) 0.010 kg
total 770

Method

  • Mix Satin Crème Cake Plain Mix, flour, glycerine & peanut butter to a crumb.
  • Add remaining ingredients, mix to clear. Divide the dough into 90g pieces.
  • Roll the dough pieces into 40cm long ropes, form into pretzel shapes.
  • Space evenly onto lined baking trays.
  • Bake at 180°C top heat, 170°C bottom heat for 14 mins.
  • Once cooled enrobe with Carat Premium Light Coating & finish with sugar nibs