Recipe introduction

Recipe introduction

Cream puff (yogurt paste)

Cream puff (yogurt paste)

Example of Yogurt Paste Formulation

Genre：Dessert・Drink

Material

[Shoo dough]

  • weak flour / 100.00% (100.00%)
  • Whole egg (net) / 275.00%.
  • margarine / 130.00% (1.3)
  • Neo SP-RS / 3.00% (3.00%)
  • water (esp. cool, fresh water, e.g. drinking water) / 180.00%.

[Custard cream

  • trehalose / 13.00% (1.00%)
  • sugar / 8.00% (1.00%)
  • corn starch / 3.00% (3.00%)
  • weak flour / 1.50% (1.50%)
  • glycine / 1.00% (1.00%)
  • Whole egg (net) / 2.50% (2.50%)
  • Egg yolk (net) / 9.00% (9.00%)
  • mild conc / 18.00% (in millions of yen)
  • Reduced syrup (Tetrap) / 10.00% (1.00%)
  • margarine / 2.50% (2.50%)
  • yogurt paste / 5.00% (5.00%)
  • water (esp. cool, fresh water, e.g. drinking water) / 26.50
  • puff pastry / 20.0g
  • custard cream / 30.0g

Recipe

～Manufacturing Method
Puff pastry dough
Kneading conditions;
Combine water and margarine and bring to a boil. 2.
Add flour and mix well. 3.
Add whole egg.

Dough temperature: 25-30℃.
Bake at 200℃ for 20 minutes.

Custard Cream
Kneading conditions;
1. mix all ingredients except margarine. 2.
2. strain [1]. 3.
Add margarine to [2] and heat. 4.
Heat until the temperature reaches 95 to 100℃.

～Forming method
After baking, pour custard cream.