No.

DESCRIPTIONS INGREDIENTS UNIT

FOOD - BASE RECIPE

PISCOK SOUFFLE Telur Ayam Utuh pcs
Gula Pasir gr
Minyak Goreng ml
UHT Full Cream ml
Pasta Vanilla @30ml -
Tepung Terigu Segitiga gr
Coklat Bubuk Van Houten gr
Baking Powder gr
Garam dolphin gr
Dark chocolatte compound gr
Margarin gr
Gula Pasir gr
Gula halus gr
Daun Mint -

No Peralatan Qty Steaming time 130 c

1 Hand Mixer 1
2 Mixing bowl Medium 3
3 Mixing bowl kecil 3
4 Cutting board 1
5 Pisau 1
6 Gelas Ukur 1
7 Timbangan Digital 1
8 Kuas 1
9 Saringan halus 1
10 Piping bag/nozzle 1
11 Kukusan 1
12 Tea Cup/Ramekin 5
 QTY

2
120
80
120
opt
180
20
10
3
100
50
50
50
opt

10-11 menit
No. DESCRIPTIONS INGREDIENTS UNIT

FOOD - BASE RECIPE

TAPE SINGKONG LAMINGTON CAKE Royal palmia butter margarin gr
Tape singkong gr
Susu kental manis gr
garam -
Tepung Terigu Segitiga gr
Tepung maizena gr
Susu bubuk gr
Vanili Bubuk -
Telur ayam pcs
Gula pasir gr
SP/Cake emulsifier tsp
Keju parut -
GANACHE Dark chocolatte compound gr
UHT Full Cream gr
CHANTILY CREAM Whipping cream cair ml
Gula pasir gr
Pasta Vanilla @30ml -
GARNISH Selai strawberry -
Daun Mint -
Kelapa kering -

No Peralatan Qty Baking time 50-60 menit

1 Standing mixer 1
2 Mixing bowl medium 3
3 Mixing bowl kecil 4
4 Teflon anti lengket 1
5 Pisau roti 1
6 Gelas ukur 1
7 Timbangan digital 1
8 Kuas 1
9 Saringan halus 1
10 Piping bag/nozzle 1
11 Loyang persegi 20 x 20 x 4 1
12 Kertas roti 5
13 Garpu 1
14 Kitchen towel 1
15 Spatula Karet 1
16 Oven 1
17 Piping bag/nozzle bintang/rose 2
18 Cutting board 1
QTY

150
250
50
opt
130
25
27
opt
5
150
1
tsp
150
112
100
10
opt
opt
opt
opt

170 c