Compound Cream
TOPPING ACE SR
Middle-High compound type. Strong milk flavor.
Muffin
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Sugar | 320 (12.8%) |
| PALFFY 790LTU | 365 (14.6%) |
| Egg | 370 (14.8%) |
| Salt | 3 (0.1%) |
| Baking Soda | 6 (0.2%) |
| Vanilla Flavour | 12 (0.5%) |
| PROBEST33 | 222 (8.9%) |
| Water | 222 (8.9%) |
| Cake Flour | 580 (23.3%) |
| Baking Powder | 34 (1.4%) |
| Milk Powder | 40 (1.6%) |
| Frozen Cherry | 320 (12.8%) |
| Total | 2494 (100%) |
Make Form & Baking
-
1
Mix Sugar with the margarine using a mixer.
-
2
While mixing, add eggs little by little, in sections to ensure it is well mixed.
-
3
Add Salt, Baking Soda, Vanilla flavour and mix.
-
4
In separate bowl, prepare Milk Mixture (PROBEST33 + Water). In another bowl, prepare Powder Mixture (sifted Cake Flour + Baking Powder + Milk Powder).
-
5
While mixing, add in a portion of both Milk Mixture & Powder Mixture (step 4), mix until smooth before adding more of them. Repeat for about 3 – 4 times until SG(specific gravity) 0.75.
-
6
Mix in frozen cherry.
-
7
Pipe 110g of Dough into Muffin cup.
-
8
Bake for 23 minutes at Temperature of 190°C (Top) and 170°C (Bottom).
-
9
Once baked, transfer to cooling rack.
Made With Vivo Products
Block Margarine Vegetable
PALFFY 300HLT
Higher melting point block margarine than PL300LT.
Block Margarine Vegetable
PALFFY 300M
It has a strong milk flavor. It is salted type.
Non Dairy Cream
TOPPING ACE RESISTANT
Higher Heat stability High Volume after Whipping Suitable for Cake Decoration
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