Golden Vanna Cake
Golden Vanna Cake
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Part Ⅰ | ||
| Whole Egg | 54 | 43.37% |
| Part Ⅱ | ||
| Granulated Sugar | 16 | 12.85% |
| Trehalose | 3 | 2.41% |
| Citric Acid | 0.25 | 0.20% |
| Salt | 2.5 | 2.01% |
| Sour Powder TW007 | As need | |
| Potassium Sorbate | As need | |
| Part Ⅲ | ||
| Cake Flour | 25 | 20.08% |
| Compound Emulsifier CE9603 | 1.8 | 1.45% |
| Compound Leavening BP-20 | 0.7 | 0.56% |
| Part Ⅳ | ||
| Sorbitol Liquid | 3 | 2.41% |
Glycerin | 2 | 1.61% |
| High Fructose Corn Syrup | 0 | 0.00% |
| Compound Emulsifier DL1170 | 2.2 | 1.77% |
| Part Ⅴ | ||
| Soybean Oil | 12 | 9.64% |
| Compound Emulsifier EO200 | 2 | 1.61% |
| Egg Flavor | 0.06 | 0.05% |
| Total | 124.51 | 100.00% |
Progress：
1. Load Part Ⅰ and Ⅱ into mixing bowl, stir until no lumpy egg yolk and sugar fully dissolved.
2. Add sieved Part Ⅲ, blend thoroughly lump-free.
3. Incorporate Part Ⅳ, whip to specific gravity 0.47.
4. Fold in Part Ⅴ and mix till batter smooth.
Moulding, Final Proofing & Baking：
Deposited weight: 700g per tray (raw batter height 1.7cm, baked height 2.7cm), final specific gravity: 0.5
Cut finished cake into 5cm×11cm pieces after baking.
Baking schedule:
175℃ top / 135℃ bottom, 15min
185℃ top / 138℃ bottom, 15min
196℃ top / 138℃ bottom, 10min
