hasil: 1 batches
| Amount | Measure | Name |
|---|---|---|
| Bahan: | ||
| 800.00 | g | Tepung Protein Tinggi |
| 200.00 | g | Tepung Protein Sedang |
| 15.00 | g | Yeast, instant |
| 5.00 | g | Bread Improve |
| 150.00 | g | Gula |
| 30.00 | g | Susu Bubuk Skim |
| 15.00 | g | Garam |
| 155.00 | g | BLUE BAND Master Cake Margarine |
| 500.00 | ml | Air Dingin |
| 50.00 | g | PFANNI Puree Flocken 1 x 4 kg |
| Bahan Napoli Saus: | ||
| 500.00 | ml | Air |
| 100.00 | g | KNORR Napoli |
| 4.00 | g | Garam |
| 10.00 | g | Gula |
| 10.00 | g | Maizena |
Cara Membuat:
1. Aduk semua bahan yang kering lalu masukkan air, BLUE BAND Cake Margarine, diaduk hingga kalis.
2. Istirahatkan di meja kurang lebih 15 menit. Timbang dengan berat 50 kg.
3. Istirahatkan kurang lebih 15 menit lalu roll dan tipiskan susun diloyang masukkan proving box sampai mengembang.
4. Poleskan secara merata saos napoli, beri toping dan hias atasnya dengan mayo yang dimasukkan ke piping bag.
5. Panggang dengan suhu 180°C- 200°C sampai matang.
Cara Membuat Napoli Saus:
| Name | Per 100 | per sajian |
|---|---|---|
| Energy kJ | 828.20 kJ | 21,069.44 kJ |
| Energy kcal | 197.19 kcal | 5,016.53 kcal |
| Carbohydrate, by difference | 38.19 g | 971.52 g |
| Sodium, Na | 471.66 mg | 11,998.98 mg |
| Protein | 6.16 g | 156.74 g |
| Cholesterol | 0.02 mg | 0.60 mg |
| Fiber, total dietary | 1.20 g | 30.80 g |
| Total lipid (fat) | 5.59 g | 142.14 g |
| Fatty acids, total saturated | 0.19 g | 4.73 g |
| Fatty acids, total monounsaturated | 0.06 g | 1.57 g |
| Fatty acids, total polyunsaturated | 0.28 g | 7.22 g |
| Fatty acids, total trans | 0.00 g | 0.02 g |
| Sugars, total | 7.75 g | 197.18 g |
