Raspberry Cream Pie
Sponge
| g | |
| Eggs | 120 |
| Sugar | 100 |
| EMULSIFIER OIL EOH-RPH | 15 |
| Water | 20 |
| LP Flour | 100 |
| Baking Powder | 1.5 |
Process
- Put eggs ,sugar and EMULSIFIER OIL EOH-RPH pre whip.
- Put the LP flour and baking powder, then whip together until fluffy (SG0.40-0.43)
- Pipe the mixture on tray and sprinkle the icing sugar to surface.
- Bake at 200°C for 12 minutes.
Butter Cream
| g | |
| BAKEMASTER 1030LT | 400 |
| Light Corn Syrup | 340 |
| Sweetened condensed Milk | 100 |
| Raspberry paste (70BX) | 100 |
Process
- Whip all ingredients together until mixed well (SG0.86) .
Assemble
- Pipe the Raspberry butter cream on the sponge.
- Sandwich together with sponge.
- It is ready to be served.
Products Used for This Recipe
EMULSIFIER OIL EOH-RPH
Helps improve the batter whippability and stability, and makes fine crumb texture which improves the volume of sponge cake and smooth mouthfeel.
- Packing: 15kg
- Storage: 3℃ – 7℃
- Shelf Life: 240days
BAKEMASTER 1030LT
Good handling with excellent mouthfeel.
- Packing: 20kg
- Storage: Below 25℃
- Shelf Life: 365days
