254 Views0 Comments0 Likes Reviews
1.99K Views18 Comments1 Likes Reviews
Recipe for a basic vanilla sponge.
439 Views4 Comments0 Likes Reviews
774 Views10 Comments0 Likes Reviews
A chocolate mousse recipe.
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.
Weight Per Unit: 965
Number of Units: 1
|B||30||1.1 ounce||Instant Full Cream|
Yogurt Produced with live culture
10% of the milk
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
|Custom Weight Per Unit (grams)||Custom Number of Units|
|1||PREPARE INCUBATER||Cooler Box / Large Towel|
|2||HEAT||Milk and milk powder to 85°C degree||Minimum 82°C|
|3||COOL||45°C degree||Min 43°C - Max 46°C|
|5||PLACE||In Cooler Box||Fill 45°C water till 2cm lower than the rim|
|8||CHILL||Overnight in the fridge|
|9||PLACE||Yogurt in a cloth over a sieve|
|10||DRIPP||The whey overnight||50% will be remained|