FORMULATION OF GUYABANO (ANNONA MURICATA) BUTTER CAKE

摘要

The present utility model discloses the formulation of producing guyabano (Annona muricata) butter cake comprising of 30.1 pcnt cake flour, 22.4 pcnt guyabano, 11.0 pcnt sugar, 19.3 pcnt butter, 0.2 pcnt baking soda, 0.6 pcnt baking powder, 5.6 pcnt eggs, 10.8 pcnt milk.