Jump to content

Page:TM-10-412 (2003).pdf/242

From Wikisource
This page has been proofread, but needs to be validated.

BREADS AND SWEET DOUGHS No. D 037 00

QUICK COFFEE CAKE (BISCUIT MIX)

Yield: 100 Portion: 1 Piece
Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
276 cal 44 g 4 g 9 g 24 mg 443 mg 76 mg
Ingredients Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
MARGARINE,SOFTENED 12 oz 1-1/2 cup
CINNAMON,GROUND 1/4 oz 1 tbsp
SUGAR,BROWN,PACKED 7-2/3 oz 1-1/2 cup
BISCUIT MIX 6-3/4 lbs 1 gal 2-3/8 qts
SUGAR,GRANULATED 1-1/2 lbs 3-1/2 cup
MILK,NONFAT,DRY 3-5/8 oz 1-1/2 cup
WATER 3-1/8 lbs 1 qts 2 cup
EGGS,WHOLE,FROZEN 1-1/4 lbs 2-1/4 cup
EXTRACT,VANILLA 7/8 oz 2 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
SUGAR,POWDERED 2-1/8 lbs 2 qts
WATER,BOILING 8-1/3 oz 1 cup
MARGARINE,SOFTENED 2 oz 1/4 cup 1/3 tbsp
EXTRACT,VANILLA 1/8 oz 1/8 tsp
Method
  1. TOPPING: In mixer bowl, combine flour, butter or margarine, brown sugar, cinnamon; mix at low speed 3 minutes until mixture resembles coarse cornmeal. Remove topping from mixer bowl and set aside for use in Step 6.
  2. CAKE: In mixer bowl, combine Biscuit Mix, sugar and nonfat dry milk; mix at low speed 1 minute or until well blended.
  3. Combine water, eggs, vanilla; add egg mixture gradually to dry mixture while mixing at low speed for 2 minutes.
  4. Scrape down sides and bottom of mixer bowl; continue to mix at low speed an additional 1 minute. DO NOT OVERMIX.
  5. Lightly spray pan with non-stick cooking spray. Pour 3-1/2 quarts of batter into each floured pan. Spread batter evenly.
  6. Sprinkle 1 quart topping over batter in each pan.
  7. Using a convection oven, bake at 325 F. for about 30 minutes on low fan, open vent. Remove cakes from oven and let cool slightly.
  8. GLAZE: Combine powdered sugar, hot water, butter or margarine and vanilla; mix until smooth.
  9. Drizzle about 2 cups glaze over each baked cake while cakes are still warm. Cut 6 by 9.