Walnut Egg Yolk Cake
Walnut Egg Yolk Cake
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Part Ⅰ | ||
| Whole Egg | 50 | 42.77% |
| Part Ⅱ | ||
| Granulated Sugar | 20 | 17.11% |
| Salt | 0.2 | 0.17% |
| Citric Acid Monohydrate | 0.14 | 0.12% |
| Sour Powder TW007 | As need | |
| Potassium Sorbate | As need | |
| Part Ⅲ | ||
| Cake Flour | 20 | 17.11% |
| All-purpose Flour | 5 | 4.28% |
| Ammonium Bicarbonate | 0.05 | 0.04% |
| Strong Milk Powder 3186 | 0.05 | 0.04% |
| Compound Emulsifier CE9222 | 1.6 | 1.37% |
| Compound Enzyme M4 | 0.12 | 0.10% |
| Compound Leavening BP-18 | 0.4 | 0.34% |
| Part Ⅳ | ||
| Sorbitol | 3.5 | 2.99% |
| Malt Syrup | 2 | 1.71% |
| 1.8 | 1.54% | |
| Part Ⅴ | ||
| Walnut Oil | 12 | 10.26% |
| Walnut Flavor | 0.05 | 0.04% |
| Total | 116.91 | 100.00% |
Progress：
1. Add Part Ⅰ and Part Ⅱ into mixer, stir until no egg lumps and sugar fully dissolved.
2. Add sieved Part Ⅲ, mix well to lump-free.
3. Add Part Ⅳ and whip to specific gravity 0.5.
4. Blend with Part Ⅴ until batter is smooth.
Moulding, Final Proofing & Baking：
Depositing weight: 75g per mold
Baking condition: 220℃ top / 170℃ bottom, 21 min
