SPONGE - New Zealand Bakels
Place eggs water and emulsifier in mixing bowl followed by FINO SPONGE MIX F. Whisk on top speed for 4-5 minutes. Oven temperature 190¡C (375¡F).
Ingredients
- Eggs 0.700
- Water 0.750
- WISPALETT 0.075
- FINO SPONGE MIX F 2.000
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