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BAKE TEMP : 160 dropping to 100 (Drying method)
MIXING TIME : 4 -5 MINS
BAKE TIME : 40-45 MINS
PREP TIME : 57- 85 MINS
In a planetary mixer fitted with a paddle attachment, combine Matcha Sponge Cake Mix, MYCOBAN™ Classic PS, and SoftiSure™ Plus. Mix on slow speed for 1 minute to ensure even dispersion of the dry ingredients. Add water & oil while mixing on slow speed. Mix for 1 minute, scrape down the bowl, then mix on medium speed for 2 minutes until smooth and lump-free. Add chopped pistachios & cranberries. Mix gently on slow speed for 30 seconds to distribute evenly. Ensure inclusions are finely chopped to avoid surface burning during baking.
Line heavy-duty trays with silicone mats or high-quality parchment. Pour batter onto tray and spread evenly using an offset spatula. Target thickness: 2–3 mm. Ensure even coverage — batter should just coat inclusions. Pre-heat oven to 160°C. Bake for 18–20 minutes or until the sheet is set and firm. Remove tray and allow partial cooling. Cut into desired shapes using a serrated or plain knife. Return pieces to tray for drying phase. Reduce oven temperature between 100°C to 110°C. Bake for 20–30 minutes until fully dry & crisp. Cool completely on trays to room temperature. Crackers will firm up and develop a sharp snap upon cooling. Pack in moisture-barrier MET-PET pouches to prevent softening.
