Lemon Cake poppy
v1CurrentFinished Product
Yield
~25 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
lemon zest, syrup | 12 | g | ¥0 | — | |
lemon juice, syrup | 60 | ml | ¥0 | — | |
water, syrup | 120 | ml | ¥0 | — | |
Granule Sugar, syrup | 160 | g | ¥0 | — | |
cream, light, glaze | 60 | ml | ¥0 | — | |
lemon juice, glaze | 60 | ml | ¥0 | — | |
lemon zest, glaze | 12 | g | ¥0 | — | |
powder sugar, glaze | 226 | g | ¥0 | — | |
Butter | 454 | g | ¥1,180 | — | |
Granule Sugar | 476 | g | ¥167 | — | |
invert sugar | 60 | g | ¥52 | — | |
lemon zest | 12 | g | ¥60 | — | |
eggs | 340 | g | ¥19,125 | — | |
Dolcie pastry flour | 720 | g | ¥0 | — | |
baking powder | 12 | g | ¥21 | — | |
salt | 4 | g | ¥1 | — | |
yoghurt | 324 | g | ¥146 | — | |
| Total batch cost | ¥20,751 | ||||
| Cost per unit | ¥830 | ||||
| Suggested retail (30% food cost) | ¥2,767 | ||||