Application: Japanese Cupcake, Mille Crepe, Japanese Sponge Cake
Advantages: Consistency quality, excellent taste and aroma, moist texture
Storage: Best store in cool and dry place (24-28°c)
Avoid Floor and wall contact
Pallet:70 bags(10kg) per pallet
Recipe for Mille Crepe
| Ingredients | Eggs(8nos), Nova Cake Mix(400g), Fresh Milk(1,000g), Buttermas/ Butter melted(80g) |
Step 1 – Mix well all the ingredients together using hand blender for 1 minute until smooth texture
Step 2 – Refrigerate for 2 hours(better texture) or use immediately
Step 3 – Brush butter in an 8-inch non-stick skillet over low heat
Step 4 – Pour 2 tablespoons of batter in the middle and swirls to cover the surface of the pan.
Step 5 – Flipping over and cook crepes until edges are golden brown and centre is dry.
*each layer will take around 1 minute to cook
Step 6 – Repeat the process for the remaining batter
Recipe for Japanese Cupcake
| Part A | Eggs Yolks(600g / 30nos), Fine Sugar(50g), Fresh Milk(250g), Milk Emulco / Flavouring(10g), Nova Cake Mix(400g), Corn Oil(150g) |
| Part B | Egg White(680g /20nos), Fine Sugar(200g), Cream of Tartar(4g) |
Step 1 – Beat egg yolks, fine sugar and frsh milk until even, add in Milk Emulco
Step 2 – Add in Nova Cake Mix and beat until well combined.
Step 3 – Add in corn oil and leave aside(Part A)
Step 4 – In a separate bowl, mix egg white, fine sugar, and cream of tartar until fluffy(Part B)
Step 5 – Fold in Part A into Part B and mix well
Step 6 – Pour the dough into square muffin cup – weight 35g each
Step 7 – Preheat oven temperature to 160°c
| Batter Weight | 35g each cup |
| Baking Time | 20 – 25 mins |
| Temperature | 160°c – top 160°c – bottom |
Recipe for Vanilla Roll Cake
| Part A | Eggs Yolks(600g / 30nos), Castor Sugar(45g), Water(150g), Nova Cake Mix(420g), Corn Oil(150g) |
| Part B | Egg White(1050g /30nos), Castor Sugar(200g), Cream of Tartar(4g) |
Recipe for Chocolate Roll Cake
| Part A | Eggs Yolks(600g / 30nos), Castor Sugar(45g), Water(180g), Nova Cake Mix(340g), Corn Oil(150g), Choclate Imolko / Flavouring(50g), Chocolate Powder(80g) |
| Part B | Egg White(1050g /30nos), Castor Sugar(200g), Cream of Tartar(4g) |
Step 1 – In a mixing bowl, mix all ingredients in Part A with a beater over medium speed until well combined
Step 2 – In a separate bowl, whisk egg white, castor sugar, cream of tartar over high speed(Part B) until form soft peak meringue.
Step 3 – Pourt Part A mixture into Part B and mix well gently
Step 4 – Pour Cake batter into desire mould
| Baking Time | 30 mins +- | Temperature | 170°c – top 160°c – bottom |
Filling
| Ingredients | Bavarian Cream(240g), UHT Whipped Cream(360g) |
Step – mix well Bavarian Cream and UHT Whipped cream tegether until well combined.
