Block Margarine Vegetable
PALFFY 300M
It has a strong milk flavor. It is salted type.
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
Sweeten Sheet Fat Spread
CLASSICO STLT
Sweeten puff pastry Fat spread made from 100% Vegetable fats offers a distinctive and naturally sweet, milky flavor enhancing sweet pastries. This is mainly suitable for Danish Loaf.
Block Margarine Compound
PALFFY LACTIS 10U
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. Thisi is available for bread dough and butter cream. when using for cake dough, need to take note heat stability. It is unsalted type.
Compound Cream
TOPPING ACE 400LT
Middle compound cream. Features of this product is between ACE200 and ACE500. Middle Over Run. It can be used for any cake items.
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