Preheat Oven

Grease and Wax – Pie Plate, Cake Pan, Flat Sheets

Heat Double Boiler

(1) BLOOM YEAST

35 g Water
30 g Milk
5g Yeast
15 g Sugar
(2) MERINGUE FILLING
2 pcs Egg Yolk
80 g Refined Sugar
120 g All Purpose Cream
(3) BUNS
200 g Bread Flour
1 pc Egg
½ tsp Salt
20 g Butter
Yeast Mixture
(4) PIE CRUST
100 g Cake Flour
30 g Butter
15 g Confectioner’s Sugar
½ Egg

(5) CAKE BATTER

DRY INGREDIENTS
CHOCOLATE MOCHA PANDAN
70 g Cake Flour 90 g Cake Flour 90 g Cake Flour
20 g Cocoa 50 g Refined Sugar 50 g Refined Sugar
50g Refined Sugar 1 tsp Baking Powder 1 tsp Baking Powder
1 tsp Baking Powder

WET INGREDIENTS
CHOCOLATE MOCHA PANDAN
70 g Water 70 g Water 70 g Water
3 pcs Egg Yolk 3 pcs Egg Yolk 3 pcs Egg Yolk
25 g Corn Oil 25 g Corn Oil 25 g Corn Oil
1 stick coffee in 1 Tbsp Pandan
30 g hot water Flavor
(6) FOAMING
3 pcs Egg Whites
1 pinch Cream of Tartar
35 g Refined Sugar
(7) MERINGUE TOPPING
2 pcs Egg Whites
1 pinch Cream of Tartar
50 g Refined Sugar
50 g Confectioners Sugar
(8) SWISS BUTTERCREAM
2 pcs Egg Whites
50 g Refined Sugar
½ bar Butter
1 tsp Vanilla
(9) CREAM PUFF COUX PASTE
100 g Water
50 g Butter
1 Tbsp Refined Sugar
1 pinch Salt
80 g Bread Flour
(10) DIPLOMAT CREAM
80 g Milk
20 g Sugar
10 g Cornstarch dissolved in
¼ cup Water
½ pc Egg
½ tsp Vanilla
(11) CARAMELIZED SUGAR
100 g Refined Sugar
2 Tbsp Water