Chocolate
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
Sweeten Block fat Spread
NEW BAKE MASTER 130LTM
a little bit higher melting point than NBM130LT.
Non Dairy Cream
TOPPING ACE RESISTANT
Higher Heat stability High Volume after Whipping Suitable for Cake Decoration
Non Dairy Cream
TOPPING ACE EXCELLENT
Low Sweetness High Volume after Whipping Suitable for Cake Decoration High stability
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