Torta de Banana con Langka
08-055
Group Cake Batter
Ingredient
KG
%
Bread Flour
0.200
66.67
Soft Flour
0.100
33.33
BAKELS BAKING POWDER
0.010
3.33
Baking soda
0.003
1.00
Fino Cake Emulsifier
0.020
6.67
Iodized salt
0.003
1.00
Refined Sugar
0.180
60.00
Whole Eggs
0.100
33.33
Vegetable Oil
0.150
50.00
Ripe bananas
0.300
100.00
Total Weight: 1.066
Group Langka Filling
Ingredient
KG
%
Ripe jackfruit strands
0.150
50.00
Water
0.100
33.33
Refined Sugar
0.020
6.67
Jackfruit flavor
0.000
0.08
Total Weight: 0.270
How to do it:
Langka filling:
1. Dissolve sugar in water and add jackfruit flavor (if needed). Combine with ripe jackfruit strands then boil over medium heat until strands are soft. Cool and set aside.
Cake:
1. Place bananas in a mixing bowl. Mash using a cake paddle.
2. Add the remaining ingredients to the mixing bowl including langka filling. Blend on medium speed for 5 minutes.
3. Deposit 120-g batter in greased mamon tins. Place tins on a flat tray. (Option: Cooked langka strands may be placed on top of batter for aesthetic and identification purposes)
4. Bake at 180°C for 20-25 minutes.
5. De-pan immediately after baking.
Yield: 8 piece x 120g batter
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