Recipe
- Depositer
- Steamer
- Steam cake
Colorful Steamed Cake
Cream sandwiched between layers of soft steamed cake. It is a cold dessert which is small enough in size that it is easy to eat and has a cute look to it. We will introduce lemon, framboise, matcha, and hojicha flavors.
Production Processes：
① Applying oil in the mold tops
② Depositing the batter (System Depoly, System One)
③ Steaming the batter (Fine Up Box Steamer, Fine Up Tunnel Steamer)
④ Cooling
⑤ Depositing the cream (System Depoly, System One)
⑥ Sandwich the cream
Product information
- Weight
- [Lemon]: 29g (batter: 24g, cream: 5g)
[Framboise]: 29g (batter: 24g, cream: 5g)
[Matcha]: 23g (batter: 18g, cream: 5g)
[Hojicha]: 25g (batter: 20g, cream: 5g) - Size
- φ50mm×H25mm
- Ingredients
- [Lemon batter] whole egg, superfine sugar, cake flour, modified starch, emulsified oil, lemon paste, condensed milk, liquid shortening, BP, salt
[Lemon cream] unsalted butter, granulated sugar, egg white, lemon paste, white chocolate, shortening
[Framboise batter] whole egg, superfine sugar, cake flour, modified starch, emulsified oil, lemon paste, condensed milk, liquid shortening, framboise powder, lemon juice, BP, salt, red food coloring
[Framboise cream] unsalted butter, granulated sugar, egg white, sweet chocolate, shortening
[Matcha batter] whole egg, superfine sugar, cake flour, modified starch, emulsified oil, condensed milk, liquid shortening, matcha powder, BP, salt
[Matcha cream] unsalted butter, granulated sugar, dried red bean paste, egg white, white chocolate, shortening
[Hojicha batter] whole egg, superfine sugar, cake flour, modified starch, emulsified oil, hojicha powder, condensed milk, liquid shortening, BP, salt
[Hojicha cream] unsalted butter, granulated sugar, egg white, sweet chocolate, shortening, hojicha powder - Shelf life
- 10 days refrigerated (may be frozen)
Video
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
