Recipe
- Depositer
- Steamer
- Steam cake
Steamed Cake
Hemispherical steamed cake with fresh cream inside the sponge. There are three flavors: custard, strawberry, and chocolate. It is a bite-size for a casual snack.
Production Processes：
① Applying oil in the mold tops
② Depositing the batter (System One)
③ Steaming (7 min) (Fine Up Tunnel Steamer)
④ Removing the cake from the mold tray
⑤ Cooling (14 min)
⑥ Placing on the sheet pan
⑦ Depositing the cream (System One)
⑧ Depanning the cake from the mold tray
Product information
- Weight
- 16g (batter: 10g, cream: 6g)
- Size
- φ47mm×H32mm
- Weight
- [Custard]
Batter: granulated sugar, whole egg, cake flour, oil, emulsified oil, fragrance
Cream: custard cream
[Strawberry]
Batter: whole egg, granulated sugar, cake flour, oil, emulsified oil, fragrance and food coloring (strawberry), food coloring
Cream: custard, strawberry jam, fragrance and food coloring (strawberry)
[Chocolate]
Batter: whole egg, granulated sugar, cake flour, oil, cocoa powder, emulsified oil, fragrance and food coloring (chocolate)
Cream: custard, cocoa powder
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)
