Recipe
- Clean Cooling Tunnel
- Depositer
- Steam cake
Steamed Soufflé Cheese Cake
Soufflé type cheese cake is steamed. Its characteristics are the sponge at the bottom and moist and light texture of strawberry soufflé. It is refreshing and melts in your mouth.
Production Processes：
① Depositing the soufflé batter on the mold tray with sponge (System Depoly (piston type depositor))
② Steaming (7 min) (Fine Up Tunnel Steamer)
③ Cooling (15 min) (clean cooling tunnel)
④ Removing the mold tray
Product information
- Weight
- 25g (soufflé: 21g, sponge: 4g)
- Size
- φ50mm×H35mm
- Ingredients
- [Sponge]
whole egg, superfine sugar, cake flour, cooking oil, syrup, foaming agent, baking powder
[Soufflé]
milk, egg white, cream cheese, egg yolk, granulated sugar, cake flour, sour cream, trehalose, strawberry sauce, corn starch, lemon juice, salt
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)
