Group Ube Broas
Ingredient
KG
%
PETTINA SPONGE MIX COMPLETE
0.230
100.00
Eggs
0.200
86.96
APITO UBE PASTE
0.025
10.70
Powdered sugar
0.100
-
Total Weight: 0.555
Group Swiss Buttercream 1
Ingredient
KG
%
Egg white
0.300
100.00
Sugar
0.100
33.33
Total Weight: 0.400
Group Swiss Buttercream 2
Ingredient
KG
%
Glucose
0.050
16.67
Sugar
0.150
50.00
Water
0.050
-
Total Weight: 0.250
Group Swiss Buttercream 3
Ingredient
KG
%
BUTTA VANILLA ESSENCE
0.030
10.00
BAKELS DAIRY BLEND
0.900
300.00
Total Weight: 0.930
How to do it:
Ube Broas:
1. Whisk Pettina Sponge Mix Complete and eggs on high speed for 8 minutes.
2. Deposit batter in a piping bag.
3. On a silicone mat, pipe batter approximately 3-3.5” in length.
4. Using a sifter, dust powdered sugar on top of the broas.
5. Let it sit for 5 minutes.
6. Bake at 180°C for 15 minutes.
7. Let it cool completely before removing from the pan.
Swiss Buttercream:
1. Beat egg whites and sugar to stiff peak stage
2. Cook water, glucose and sugar to soft boil stage (106-112°C)
3. Pour soft boiled sugar to the beaten meringue.
4. Whip till glossy in texture.
5. Let it cool.
6. Add Butter and Butta Vanilla. Then whip till well incorporated.
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