Group A
Ingredient
KG
0.500
Eggs
0.500
Water
0.050
0.025
Total Weight: 1.075
Group B
Ingredient
KG
Cooking Oil
0.075
Total Weight: 0.075
Use: WHISK​
- Place all ingredients (A) in a mixing bowl.​
- Whisk on high speed for 6mins and fold in ingredient (B) and whisk on low speed for 1min.​
- Deposit 28g batter into mini chiffon mold which grease with Tinglide Compound.​
- Steam bake at top temperature: 190°C.
- Bottom Temperature: 180°C​.
- Baking Time: 30mins.
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