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Yogurt Popsicle

Cupcake with Cheddar Cheese Powder (B)

Application Formulation

RAW MATERIAL

QUANTITY/g

PERCENTAGE

*Cheddar Cheese Powder Preparation CM71023N4*

25

4.66%

*Enzyme Modified Cream Butter Concentrate Powder CM71028*

1

0.19%

*Premium Butter Oil Substitute*

62.5

11.64%

Egg

187.5

34.92%

Sugar

90

16.76%

Sorbitan

30

5.59%

Low gluten flour

112.5

20.95%

Cake oil

12.5

2.33%

Salt

1

0.19%

Milk

15

2.79%

Total

537

100.00%

* IBT Product

Process

1. Add all the raw material except the oil, and whipping well;

2. Add the oil into slowly;

3. Pull into the paper cup by pastry bag;

4. Up 170~180℃, down 150~160℃, 10~15min.


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