hasil: 35 pieces
| Amount | Measure | Name |
|---|---|---|
| Bahan-Bahan (Ingredients): | ||
| 800.00 | g | Tepung Protein Tinggi |
| 200.00 | g | Tepung Terigu Protein |
| 20.00 | g | Yeast, instant |
| 5.00 | g | Bread Improve |
| 200.00 | g | Gula |
| 50.00 | g | Susu Bubuk Skim |
| 15.00 | g | Garam |
| 175.00 | g | BLUE BAND Master Cake Margarine |
| 500.00 | ml | Air Dingin |
| 100.00 | g | Kuning Telur 5 butir |
| 50.00 | g | PFANNI Puree Flocken 1 x 4 kg |
| Topping: | ||
| 700.00 | g | KNORR Napoli |
| 700.00 | g | Mix Vegetables |
| 525.00 | g | Cheese, Mozarella |
Cara Membuat:
1. Aduk semua bahan yang kering lalu masukkan air, Blue Band Cake Margarin,
kuning telor aduk hingga kalis.
2. Istirahatkan di meja 15 menit
3. Timbang dengan berat 60 gr dan bulatkan
4. Istirahatkan lagi 15 menit, roll dan tipiskan lalu susun di loyang
5. Simpan di proving box samapi setengah mengembang lalu poles
napoli tambahkan topping dan bakar dengan suhu 180 C sampai matang
| Name | Per 100 | per sajian |
|---|---|---|
| Energy kJ | 894.60 kJ | 1,032.62 kJ |
| Energy kcal | 213 kcal | 245.86 kcal |
| Carbohydrate, by difference | 32.70 g | 37.74 g |
| Sodium, Na | 788.58 mg | 910.24 mg |
| Protein | 7.46 g | 8.62 g |
| Cholesterol | 37.07 mg | 42.79 mg |
| Fiber, total dietary | 1.70 g | 2.00 g |
| Total lipid (fat) | 7.88 g | 9.09 g |
| Fatty acids, total saturated | 0.61 g | 0.70 g |
| Fatty acids, total monounsaturated | 0.33 g | 0.38 g |
| Fatty acids, total polyunsaturated | 0.26 g | 0.30 g |
| Fatty acids, total trans | 0.00 g | 0.00 g |
| Sugars, total | 9.94 g | 11.47 g |
