Recipe21-Raspberry Cream Pie

Raspberry Cream Pie

Sponge

g
Eggs120
Sugar100
EMULSIFIER OIL EOH-RPH15
Water20
LP Flour100
Baking Powder1.5

Process

  1. Put eggs ,sugar and EMULSIFIER OIL EOH-RPH pre wipe.
  2. Put the LP flour and baking powder, then whip together until fluffy (SG0.40-0.43)
  3. Pipe the mixture on tray and sprinkle the icing sugar to surface.
  4. Bake at 200 degree celsius for 12 minutes.

Butter Cream

g
BAKEMASTER 1030LT400
Light Corn Syrup340
Sweetened condensed Milk100
Raspberry paste (70BX)100

Process

  1. Whip all ingredients together until mixed well (SG0.86) .

Assemble

  1. Pipe the Raspberry butter cream on the sponge.
  2. Sandwich together with sponge.
  3. 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

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