MAMON
(Using B & S Sponge Mix)
YIELD: 24 pieces
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
Batter: |
||
| B & S Sponge Mix |
100.00 |
500.00 |
| Egg Yolk |
80.00 |
400.00 (8 pcs.) |
| Water |
26.00 |
130.00 |
| Melted Unsalted Butter |
24.00 |
120.00 |
Meringue: |
||
| Cream of Tartar |
0.30 |
1.50 |
|
Refined Sugar |
20.00 |
100.00 |
| Egg White |
26.00 |
130.00 |
PROCEDURE:
Meringue:
- In a mixing bowl, combine egg white and cream of tartar and whip until a soft peak is formed.
- Gradually add refined sugar and continue whipping at top speed until stiff but not dry. Do not overmix.
- Set it aside.
Batter:
- In a mixing bowl, combine and beat all ingredients until smooth and free from lumps.
- Fold in batter and meringue in one direction.
- Deposit into a mamon moulder, approximately up to ¾ full, and bake at 180˚C to 20 minutes or until done.
- De pan while still hot to prevent partial collapse.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
