Peanut Butter 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	0.950

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