Ingredients

Group Ube Broas
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.230
100
Eggs
0.200
86.96
APITO UBE PASTE
0.025
10.7
Powdered sugar
0.100
-
Total Weight: 0.555
Group Swiss Buttercream 1
Ingredient
KG
Weight (%)
Egg white
0.300
100
Sugar
0.100
33.33
Total Weight: 0.400
Group Swiss Buttercream 2
Ingredient
KG
Weight (%)
Glucose
0.050
16.67
Sugar
0.150
50
Water
0.050
-
Total Weight: 0.250
Group Swiss Buttercream 3
Ingredient
KG
Weight (%)
BUTTA VANILLA ESSENCE
0.030
10
BAKELS DAIRY BLEND
0.900
300
Total Weight: 0.930

Method

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.

Ingredients

Group Ube Broas
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.230
100
Eggs
0.200
86.96
APITO UBE PASTE
0.025
10.7
Powdered sugar
0.100
-
Total Weight: 0.555
Group Swiss Buttercream 1
Ingredient
KG
Weight (%)
Egg white
0.300
100
Sugar
0.100
33.33
Total Weight: 0.400
Group Swiss Buttercream 2
Ingredient
KG
Weight (%)
Glucose
0.050
16.67
Sugar
0.150
50
Water
0.050
-
Total Weight: 0.250
Group Swiss Buttercream 3
Ingredient
KG
Weight (%)
BUTTA VANILLA ESSENCE
0.030
10
BAKELS DAIRY BLEND
0.900
300
Total Weight: 0.930

Method

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.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Biscuit