Ingredients

Group Mamon
Ingredient
KG
Weight (%)
Chiffon Oil
0.600
60
Egg Yolk
0.450
45
Water
0.600
60
Granulated Sugar
0.375
38
Cake Flour
1.000
100
BAKELS MONOFRESH PLUS
0.008
0.8
BAKELS BAKING POWDER
0.030
3
Total Weight: 3.063
Group Filling
Ingredient
KG
Weight (%)
Egg white
0.800
80
Cream of tartar
0.003
0.3
Granulated Sugar
0.375
37.5
Total Weight: 1.178

Method

How to do it:

Batter:
1. Place chiffon oil, egg yolks and water in a mixing bowl.
2. Using a paddle attachment, blend on low speed for approximately 3 minutes.
3. In a separate bowl, mix the granulated sugar, cake flour, Monofresh and Bakels Baking Powder.
4. Add the dry ingredients into the bowl of wet ingredients and mix on low speed for 1 minute.
5. Scrape down and mix on medium speed for 2-3 minutes. Set aside.
6. In a clean mixing bowl. Place egg whites and cream of tartar.
7. Using a wire whisk, mix on medium to high speed for approximately 5-6 minutes while adding the granulated sugar gradually or in 3 parts. Whisk until it reaches medium peak.
8. Fold the beaten egg white in the cake batter in 3 parts.
9. Drop the batter in the prepared ensaymada tin with muffin liners.
10.Bake at 180°C for 20-25 minutes until done.

Yield

47 pieces

Ingredients

Group Mamon
Ingredient
KG
Weight (%)
Chiffon Oil
0.600
60
Egg Yolk
0.450
45
Water
0.600
60
Granulated Sugar
0.375
38
Cake Flour
1.000
100
BAKELS MONOFRESH PLUS
0.008
0.8
BAKELS BAKING POWDER
0.030
3
Total Weight: 3.063
Group Filling
Ingredient
KG
Weight (%)
Egg white
0.800
80
Cream of tartar
0.003
0.3
Granulated Sugar
0.375
37.5
Total Weight: 1.178

Method

How to do it:

Batter:
1. Place chiffon oil, egg yolks and water in a mixing bowl.
2. Using a paddle attachment, blend on low speed for approximately 3 minutes.
3. In a separate bowl, mix the granulated sugar, cake flour, Monofresh and Bakels Baking Powder.
4. Add the dry ingredients into the bowl of wet ingredients and mix on low speed for 1 minute.
5. Scrape down and mix on medium speed for 2-3 minutes. Set aside.
6. In a clean mixing bowl. Place egg whites and cream of tartar.
7. Using a wire whisk, mix on medium to high speed for approximately 5-6 minutes while adding the granulated sugar gradually or in 3 parts. Whisk until it reaches medium peak.
8. Fold the beaten egg white in the cake batter in 3 parts.
9. Drop the batter in the prepared ensaymada tin with muffin liners.
10.Bake at 180°C for 20-25 minutes until done.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Soft Roll, Sweet Food

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.