*Sour Cream Powder Preparation KD93000N9*

30

1.94%

*Cream Butter Max*

125

8.08%

*Unsalted Butter Blend*

375

24.24%

Sugar powder

210

13.57%

Low gluten flour

530

34.26%

Instant Starch

66

4.27%

Skim Milk powder

46

2.97%

Whipping cream

160

10.34%

Salt

5

0.32%

Total

1547

100.00%

1. Add all the raw material except the cream and powder form, and whipping well;

2. Add the cream into it and mix well;

3. Add the powder form into it and mix wll;

4. Pull on the baking tray by pastry bag;

5. Up 150℃, down 120℃, 20min.