Group 4 FCDE

Members: Alvarez, Miguel

Battad, Jerico Rafaelle
Muncal, Elden
Nanale, Well
Park, Hoyong

April 15, 2016

Chocolate Satin Frosting

Number of Servings:
Serving Size:
Table 1. Equipment and utensils needed
Equipment/utensil:
Mixing bowl
Scraper

Quantity
1 pc
1 pc

Table 2. Measurements and functionality of ingredients and underlying principles.

INGREDIENTS
MEASUREMENTS
PROCEDURE
Functions
HOUSEHOLD
WEIGHT/VOLUM
MEASURE
E
Cocoa
Main Ingredient
cup
63 grams
1. Blend cocoa and sugar
Hot water
Consistency
1 tsp
9 ml
thoroughly
Confectioners Structure
cup
188 grams
2. Add hot water and beat
sugar
in the egg to form a
Egg yolk
Structure
1 pc
smooth mixture.
Butter
Structure
cup
188 grams
3. Beat in butter, one
vanilla
Flavoring
tsp
1.5 ml
tablespoon at a time.
4. Add vanilla.
5. When runny, place the
bowl into a pan with ice.
6. Beat until a spreading
consistency is attained.
7. Spread on the cream

Specification
1L

PRINCIPLES
-

Sugar, due to its

hygroscopic properties,
makes the frosting
thicker by absorbing
water from the mixture.
Egg yolk emulsifies the
fat in butter with water.

puff using a rubber

scraper.