Scribd
Upload
44 views2 pages

Dish Name Jaconde Sponge Ingredients For 4 Sheets of 30 CM x20 CM Qty Unit Description For Deco Paste

This document provides a recipe for Jaconde sponge, which includes instructions for making a deco paste and sponge components. To make the deco paste, butter, flour, icing sugar and egg whites are combined into a paste and colored. The paste is spread in designs on a silicon mat and frozen. To make the sponge, egg whites and sugar are whipped into a meringue and combined with flour, egg yolks and melted butter. The batter is poured over the frozen deco paste and baked at 220 degrees Celsius for 10 minutes.

Uploaded by

Wilma Jayakumar
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
44 views2 pages

Dish Name Jaconde Sponge Ingredients For 4 Sheets of 30 CM x20 CM Qty Unit Description For Deco Paste

This document provides a recipe for Jaconde sponge, which includes instructions for making a deco paste and sponge components. To make the deco paste, butter, flour, icing sugar and egg whites are combined into a paste and colored. The paste is spread in designs on a silicon mat and frozen. To make the sponge, egg whites and sugar are whipped into a meringue and combined with flour, egg yolks and melted butter. The batter is poured over the frozen deco paste and baked at 220 degrees Celsius for 10 minutes.

Uploaded by

Wilma Jayakumar
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Good Shepherd Finishing School, Ootacamund Dish Name Jaconde sponge Ingredients for 4 sheets of 30 cm x20 cm Qty Unit

Description For deco Paste 0.1 Kgs. Butter 0.1 Kgs. Flour 0.1 Kgs. Egg Whites 0.1 Kgs. Icing Sugar For Jaconde Sponge 0.25 Kgs. Melted Butter 0.2 Kgs. Icing sugar 0.675 Kgs. Flour 0.375 Kgs. Castor sugar 0.6 Kgs. Eggs Method: For Deco Paste combine all the four ingredients to a paste Colour the deco paste as per the design and spread with various designs on a silicon mat and freeze For making Jaconde Sponge Whip egg white and sugar to form a meringue Fold in the flour , whisked egg yolks and add melted butter pour over the frozen deco paste sheet and bake at 220 Deg C for 10 minutes Use the sponge as required

Food Production - Bakery and Confectionery

Good Shepherd Finishing School, Ootacamund

silicon mat and freeze

Food Production - Bakery and Confectionery

You might also like