Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.200
100
Sugar
0.200
100
Salt
0.002
0.8
BAKELS BAKING POWDER
0.010
5
Milk Powder
0.016
8
Butter
0.110
55
Water
0.100
50
Eggs
0.090
45
Water
0.030
15
BAKELS BALEC LACTO ALBUMEN
0.005
2.5
APITO GREEN TEA PASTE
0.004
2
Total Weight: 0.767

Method

How to do it:

1. Dissolve Balec Lacto Albumen in water (2). Set aside.
2. Cream butter and sugar for 10-15 minutes until light and fluffy. Scrape down.
3. Add dry ingredients and mix for 30 seconds at medium speed.
4. Add eggs and Balec solution alternately (start and end with the eggs) at medium speed for 2 minutes.
5. Gradually add water (with Apito Green Tea Paste) while continuously mixing for 2 minutes.
6. Deposit batter in a greased and floured, regular loaf pan of size 8 x 3 x 2 inches.
7. Bake for 45 minutes at 180°C.

Yield

1 x 8 inches x 3 inches x 2 inches loaf

Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.200
100
Sugar
0.200
100
Salt
0.002
0.8
BAKELS BAKING POWDER
0.010
5
Milk Powder
0.016
8
Butter
0.110
55
Water
0.100
50
Eggs
0.090
45
Water
0.030
15
BAKELS BALEC LACTO ALBUMEN
0.005
2.5
APITO GREEN TEA PASTE
0.004
2
Total Weight: 0.767

Method

How to do it:

1. Dissolve Balec Lacto Albumen in water (2). Set aside.
2. Cream butter and sugar for 10-15 minutes until light and fluffy. Scrape down.
3. Add dry ingredients and mix for 30 seconds at medium speed.
4. Add eggs and Balec solution alternately (start and end with the eggs) at medium speed for 2 minutes.
5. Gradually add water (with Apito Green Tea Paste) while continuously mixing for 2 minutes.
6. Deposit batter in a greased and floured, regular loaf pan of size 8 x 3 x 2 inches.
7. Bake for 45 minutes at 180°C.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake

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