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Making Savory Cake

  • Icing Sugar 100 g
  • Medium Protein Flour 200 g
  • Milk Powder 10 g
  • Maizena 10 g
  • Cake Stabilizer 15 g
  • Egg Yolk (10 egg yolks) 200 g
  • Egg White (3 Egg White) 90 g
  • Butter 25 g

Making the Filling

  • Shallots 200 g
  • Garlic 30 g
  • Celery, chopped 25 g
  • Beef, Minced 500 g
  • Tang Flour 300 g
  • Nutmeg 3 g
  • Pepper 4 g
  • Milk 200 g
  • Water 100 g
  • Salt 10 g
  • Sugar 20 g
  1. Making Savory Cake

    1. Whiskicing sugar, medium protein flour, milk powder, maizena, cake stabilizer, Knorr Chicken Powder,egg yolk and egg white togetheruntil they are getting bigger and addBlue Band Master Cake Margarine and butterthat have been melted. Mix them well.
    2. Put the dough in a piping bag and press the piping bag to put the dough in a silicon pan. Next, bake the dough in 180°C until the dough is well done (about 20 minutes).
  2. Making the Filling

    1. Melt Blue Band Cake Margarine in a pan and sauté the shallots until they smell good. Then, add the beef and cook them well.
    2. Add all filling ingredients, except the Tang flour. Cook them well.
    3. Before taking the sautéed filling, add Tang flour and mix it well. After that, add the fried shallots and it is ready to serve as the topping.