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

Chocolate

DARK CHOCOLATE

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Sheet Margarine Compound

CLASSICO SIO

It is a salted compound margarine in pre-cut slit form. The slits allow bakers to quickly separate equal portions, improving production efficiency and portion accuracy. It is suitable for use in Salted bun, coffee bun or as a bakery filling. The flavor profile is a strong buttery taste.

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Block Margarine Compound

PALFFY LACTIS 10

Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . Soft and fast-melting perfect for achieving light, tender and smooth textures. This is available for bread dough and butter cream. when using for cake dough, need to take note heat stability. It is salted type.

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