Page 348 - CMC Recipe Book
P. 348
CMC
Recipe - Chinese Steame
d Sponge
Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
24
20
20 mins
30 mins
Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Eggs
12
Vegetable Oil
240ml
Dark Brown Sugar
480g
Vanilla Essence
1 tbs
Evaporated Milk
320ml
Custard Powder
80g
Self Raising Flour
480g
Baking Powder
60g
Total
Portion Cost
