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