Bakels
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CONTINENTAL BUTTER CREAM

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Icings & Filling - 
Recipe No:  R1552/1523002/2011
USING BAKELS CREMELLO
Group  Ingredient KG
1 Unsalted Butter 0.700
BAKELS CREMELLO 0.300
Salt 0.014
 
2 Chilled Egg Syrup 0.500

  Total Weight 1.514
Method:  1. Cream Group 1 till light and fluffy.
2. Add in cold egg syrup and continue creaming on 2nd speed till well mix.
Notes:  Prepare Egg Syrup as follows :
  Group A
  Sugar (1kg)
  Water (0.21 kg)
  Glucose Syrup (0.17 kg)
  Dissolved Gelatine ( 0.03kg)
  Group B
  Egg (0.27kg)
  Bring Group A to boiling, while whipping Egg on high speed till fluffy.
  Pour hot syrup over a sieve into the whipped egg on low speed, continue creaming till cool. Chilled before use.