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  • Broas Preparation: Phase 1 Using Pea Flour Without Stevia

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    JoseJuan
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    The document provides instructions for making broas using pea flour at different percentages as a substitute for all-purpose flour. It describes two phases - the first uses pea flour without stevia, replacing all-purpose flour at 10%, 15%, and 20% levels. The second phase uses pea flour with stevia, replacing the sugar at 100%, 75%, and 50% levels. To make the broas, egg yolks are beaten until thick and set aside while egg whites are beaten to soft peaks. The yolks are folded into the whites along with sifted confectioners' sugar and flour mixture. The batter is baked at 250°F for 10 to 15 minutes.

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    preparation of broas

    Original Title

    Broas Preparation

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    The document provides instructions for making broas using pea flour at different percentages as a substitute for all-purpose flour. It describes two phases - the first uses pea flour without stevia, replacing all-purpose flour at 10%, 15%, and 20% levels. The second phase uses pea flour with stevia, replacing the sugar at 100%, 75%, and 50% levels. To make the broas, egg yolks are beaten until thick and set aside while egg whites are beaten to soft peaks. The yolks are folded into the whites along with sifted confectioners' sugar and flour mixture. The batter is baked at 250°F for 10 to 15 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    6 views1 page

    Broas Preparation: Phase 1 Using Pea Flour Without Stevia

    Uploaded by

    JoseJuan
    The document provides instructions for making broas using pea flour at different percentages as a substitute for all-purpose flour. It describes two phases - the first uses pea flour without stevia, replacing all-purpose flour at 10%, 15%, and 20% levels. The second phase uses pea flour with stevia, replacing the sugar at 100%, 75%, and 50% levels. To make the broas, egg yolks are beaten until thick and set aside while egg whites are beaten to soft peaks. The yolks are folded into the whites along with sifted confectioners' sugar and flour mixture. The batter is baked at 250°F for 10 to 15 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Broas Preparation

    In a bowl, beat the egg yolks until light in color and very thick, then it
    will set aside. In a separate bowl, beat the egg whites until soft peaks form,
    fold the egg yolks into the egg whites batter, add the sifted confectioner
    sugar and flour with 15% pea flour gradually, and then add the vanilla.
    Baking was carried out at 250 F for 10 to 15 min.
    Phase 1 using pea flour without stevia
    PHASE 1
    Ingredients
    Egg Whites
    Egg Yolk
    Pea Flour
    All Purpose Flour
    Confectioners
    Sugar
    Salt
    Vanilla

    Contro
    l

    10%

    15%

    20%

    160g

    120g
    80g
    16g
    144g

    120g
    80g
    24g
    136g

    120g
    80g
    32g
    128g

    160g
    2.5g
    2.5g

    160g
    2.5g
    2.5g

    160g
    2.5g
    2.5g

    160g
    2.5g
    2.5g

    120g
    80g

    Phase 2 using pea flour with stevia


    PHASE 2
    Ingridients
    Egg Whites
    Egge Yolk
    Pea Flour
    All Purpose Flour
    Confectoiner's
    Sugar
    Stevia
    Salt
    Vanilla

    Conrto
    l

    100%

    75%

    50%

    120g
    80g
    24g
    136g

    120g
    80g
    24g
    136g

    120g
    80g
    24g
    136g

    120g
    80g
    24g
    136g

    160g
    2.5g
    2.5g

    40g
    120g
    2.5g
    2.5g

    80g
    80g
    2.5g
    2.5g

    160g
    2.5g
    2.5g

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