Chocolate
Matcha Strawberry
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Eggs | 900 (43.5%) |
| Sugar | 500 (24.2%) |
| Emulsifier | 75 (3.6%) |
| Water | 40 (1.9%) |
| Corn Flour | 40 (1.9%) |
| Baking Powder | 5 (0.2%) |
| LP Flour | 360 (17.4%) |
| matcha powder | 30 (1.4%) |
| Block Margarine | 120 (5.8%) |
| TOTAL | 2070 (100.0%) |
| Ingredient | Baker's % |
|---|---|
| Matcha powder | 10 (1.9%) |
| Sugar | 100 (19.2%) |
| Hot Water | 410 (78.8%) |
| TOTAL | 520 (100%) |
| Ingredient | Baker's % |
|---|---|
| NEW TOPPING ACE | 400 (78.4%) |
| Matcha powder | 30 (5.9%) |
| Sugar | 80 (15.7%) |
| TOTAL | 510 (100%) |
| Ingredient | Baker's % |
|---|---|
| Matcha paste | 510 (38.9%) |
| NEW TOPPING ACE | 800 (61.1%) |
| TOTAL | 1310 (100%) |
| Ingredient | Baker's % |
|---|---|
| Strawberry Puree | 200 (11.7%) |
| Water | 100 (5.9%) |
| Frozen Strawberry | 1000 (58.7%) |
| Glucose | 180 (10.6%) |
| Sugar | 180 (10.6%) |
| Pectin | 25 (1.5%) |
| Lemon Juice | 20 (1.2%) |
| TOTAL | 1705 (100%) |
| * Fresh Strawberry |
Make Form & Baking
-
1
Whip eggs, sugar, emulsifier, and water until fluffy.
-
2
Mix flour, corn flour, Matcha powder, and baking powder.
-
3
Fold dry mix into egg mixture.
-
4
Pour into cake ring, bake 170°C, 30 min.
-
5
Boil all ingredients together until it becomes Matcha syrup.
-
6
Boil NEW TOPPING ACE and sugar in a pot
-
7
Add matcha powder and mix well
-
8
8.Whip NEW TOPPING ACE and matcha paste together.
-
9
Put the purée, water, and lemon juice into a pot and bring to a boil.
-
10
Mix the pectin with the sugar.
-
11
When the purée boils, add the pectin–sugar mixture and cook until thickened.
-
12
Add the frozen strawberry and cook until it becomes compote
-
13
Assemble
-
14
spread the syrup on the sponge
-
15
spread the compote on the sponge
-
16
cover it with the matcha cream
-
17
put strawberry and pipe the cream on the surface
Made With Vivo Products
Block Margarine Compound
PALFFY 220LTU
Middle compound type block margarine. This is available for all cake and bread dough. It is unsalted type.
Sheet Margarine Compound
CLASSICO 780 Enhanced
comparing with CL780LT, CL780E is stronger flavor profile and better elasticity.
Sheet Margarine Compound
CLASSICO 340LT
This is the middle compound margarine. Good elasticity and good workability.
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