High Egg Steamed Cake

Materials used

1. Low-gluten wheat flour, sugar, sugar alcohol syrup, vegetable oil, and eggs are used to create the basic structure of the product.
2. Compound cake emulsifiers (SP) and baking powder are added to enhance the whipping and stability of the batter, improving the cake’s texture.
3. Compound thickeners are introduced to effectively refine and maintain the delicate texture of the steamed cake, enhance its anti-aging properties, and provide a moist mouthfeel.
4. An appropriate amount of sugar alcohol syrup and glycerin is added to improve the workability of the batter and enhance the cake's moisture retention.

• Ingredients

  Dosage

  Cost per mtin finish products upon request, USD

• Cake flour

  18.22%

• Speed Soft C08

  2.14%

• Corn starch

  1.07%

• Baking powder

  0.11%

• Sugar

  21.44%

• Salt

  0.21%

• Emusifier stablizer blends, SP

  3.22%

• Maltose syrup

  2.14%

• Sorbitol

  2.14%

• Glycerine

  2.14%

• water

  1.07%

• Egg

  36.44%

• Vegetable oil

  8.57%

• Emusifier stablizer blends

  1.07%