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Grand Classics 2016
Grand Classics 2016
Cake Procedure:
Ingredients Quantity (Gr)
1. Make sabayone with yolk, sugar, vanilla
Egg Yolk 288
essence, trimoline and trehalose.
Sugar 124.5
Trimoline 100 2. The other side, prepare meringue with egg
Torehalose 12 white and sugar and beat to medium peak.
Callebaut 3. Fold the Flour into the sabayone, follow with
48
Madagascar 67.4%
melted butter and choc.
Anchor Butter 567
Vanilla Essence 1.125 4. Last, fold in the meringue.
Egg White 375
5. Pour into the frame with 60cm* 40cm*5 cm
Sugar 247.5 frame and bake with 140’C steam bake.
Cake Flour 105
APCA Malaysia
Lot 16, Jalan 51A/223,
46100 Petaling Jaya, Selangor, Malaysia
www.academyofpastryartsmalaysia.com
1. Place wet newspaper under iron pan and water bath in the oven.
2. Bake at 140°C for 25mins heat from the bottom. 10mins heat from the top.
10mins open dumper.
3. Place dacquoise, then continue baking for another 10mins.
4. 1 recipe for 3 trays of 30”x40”.