Poptarts

Ingredients

Unit
Satin Crème Cake Mix Plain 0.400 kg
Butter 0.150 kg
Egg 0.050 kg
Bread flour 0.160 kg
Honey 0.070 kg
total 0.830
(Per poptart)
White Fudge 0.010 kg
Vivafil 0.010 kg
Sprinkles 0.001 kg
(Per poptart) total 0.021

Method

  • Mix the Satin Crème Cake Plain Mix, flour, butter & honey to form a crumb, add the egg, mix to form dough.
  • Pin the dough to 3mm & cut into 60 x 90mm rectangles, place half on a lined baking tray.
  • Pipe 10g of Vivafil onto the raw biscuits leaving a 5mm 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 mins.
  • Once cooled top each biscuit with 10g of Puratos White Fudge (at 85°C) finish with sprinkles.