Ingredients

Group 1
Ingredient
KG
Weight (%)
ACTIWHITE
0.075
4.6
Water
0.500
30.8
Total Weight: 0.575
Group 2
Ingredient
KG
Weight (%)
Sugar
1.000
61.5
VANILLA ESSENCE 101 (as desired)
-
-
Total Weight: 1.000
Group 3
Ingredient
KG
Weight (%)
Cornflour
0.050
3.1
Total Weight: 0.050

Method

Soak ACTIWHITE and Water together for 10 minutes. Add Group 2 and whisk to full volume on top speed for about 10 minutes. Add Group 3 and mix on tops speed for 10 seconds. Line shapes with sweet paste Recipe No. R520a. Fill with BAKELS LEMON CURD FILLING. Bake at 190¡C for approximately 15 minutes. Allow to cool. Pipe on meringue topping. Flash in oven at 220¡C.

Additional Information

To protect the sweet paste shell we recommend a double tray be used when flashing the meringue topping.

Ingredients

Group 1
Ingredient
KG
Weight (%)
ACTIWHITE
0.075
4.6
Water
0.500
30.8
Total Weight: 0.575
Group 2
Ingredient
KG
Weight (%)
Sugar
1.000
61.5
VANILLA ESSENCE 101 (as desired)
-
-
Total Weight: 1.000
Group 3
Ingredient
KG
Weight (%)
Cornflour
0.050
3.1
Total Weight: 0.050

Method

Soak ACTIWHITE and Water together for 10 minutes. Add Group 2 and whisk to full volume on top speed for about 10 minutes. Add Group 3 and mix on tops speed for 10 seconds. Line shapes with sweet paste Recipe No. R520a. Fill with BAKELS LEMON CURD FILLING. Bake at 190¡C for approximately 15 minutes. Allow to cool. Pipe on meringue topping. Flash in oven at 220¡C.

Additional Information

To protect the sweet paste shell we recommend a double tray be used when flashing the meringue topping.