Filling
Tiger Cake
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Icing Sugar | 250 (27.0%) |
| Cake Flour | 110 (11.9%) |
| Baking Powder | 4 (0.4%) |
| Ground Almond | 100 (10.8%) |
| Salt | 3 (0.3%) |
| Egg White | 300 (32.4%) |
| PALFFY 730LT (Melted) | 160 (17.3%) |
| Total | 927 (100%) |
| Ingredient | Baker's % |
|---|---|
| DARK COMPOUND SOFT CHOCOLATE | 10g/pcs |
Make Form & Baking
-
1
Pre-mix Icing sugar, Cake Flour, Baking Flour, Ground Almond and Salt.
-
2
Mix Egg White with them.
-
3
Melt Margarine and put melting margarine into them.
-
4
Stir them well and pipe it into mould*.
-
5
Bake them at 170/170 for 20 minutes
-
6
After cooling, pipe DARK SOFT CHOCOLATE at center.
- *Mould : φ65×H2mm
Made With Vivo Products
Block Margarine Compound
PALFFY 730LT
Low compound type block margarine. If customers aren't satisfied with vegetable type block margarine and need a bit of natural butter flavor, this is reasonable and available. It is salted type.
Block Margarine Compound
PALFFY 790LTU
Middle compound type block margarine. Melting point is low.
Block Margarine Vegetable
PALFFY 300HLT
Higher melting point block margarine than PL300LT.
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