Potato Protein 300

Co o k b o o k
Volume 1.0

Vegan Essentials Modernising the Classics

Jessica Mckenzie
Index
Meringue Cookies 5
Dark Chocolate mousse 7
Spanish Sponge Cakes 9
Pavlova11
Brioche Hamburger Buns 13
 Thank you for your interest in POTATO PROTEIN 300 and its
many applications. Here we provide you with some recipes from
the world’s leading Vegan cooking academy, Vegan Gastronomy
Culinary Academy, that shows the different things you can do
with this product.

3
Preparation and Usage Guide

Functions
• Emulsification
• Foaming.

Best applications
• Meringue
• Mousse
• Emulsion Sauces (dressings and mayonnaise)
• Foams
• Marshmallow
• Sponge Cakes
• Brioche

Tips How to Prepare:

1. Mix in a 3-5% solution with tap water(ph7)
2. Allow to hydrate in the fridge for 30 mins
3. Mix and weigh out gram for gram for egg white replacement for your recipe.
4. To stabilize foam, add a small amount of xanthan gum (0.25-0.5g Or ⅛ -¼ tsp
and mix in with your sugar) add sugar as directed in the recipe method. The
addition of xanthan gum will help to stabilize the foam.

How to test water ph?

1. You can obtain ph test strips from your local pharmacy
2. Dip test strip into water, and reference ph guide.
3. If ph is too low, you can increase with a small amount of bicarb soda. Mix into
your water, and test again.
4. Once you get to ph7, your water is ready to be added to create your potato
protein solution.
5. Potato Protein 300 will not function if the water doesn’t have a pH of 7.

4
 Meringue Servings
Cookies 24 Meringue Cookies

Ingredients
• 174g Water
• 6g Or 1 Tbsp POTATO PROTEIN 300
• 0.5g Or ¼ tsp Xanthan Gum
• 270g Caster Sugar
• 5g Or 1 tsp Vanilla extract-optional
• Gel colour Optional

Directions
1. Combine Water with Potato Protein 300 powder. Mix, then set aside to hydrate for 30 mins.
During this time the powder will dissolve into the water
2. Mix xanthan gum with ⅓ of the sugar and mix to disperse powders.
3. Whip potato protein solution with the xanthan gum/sugar mix until soft peaks.
4. Add remaining sugar 1 spoon full at a time slowly, until all incorporated. Whisk until sugar is
dissolved and you have stiff peaks.
5. Add vanilla and colour if desired.
6. Pipe into desired shapes, bake at 60°C until dry.

5
6
Dark Chocolate Servings
mousse 6 Chocolate mousse
Is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Here we are
replacing eggs with potato protein to create a foam and airy texture.

Ingredients
• 260g Dark Couverture Chocolate
• 0.7g Iota Carrageenan
• 9g Instant Vanilla Pudding Or Modified Starch
• 50g Water-A
• 200g Plant Milk
• 4g POTATO PROTEIN 300
• Pinch Bicarb Soda
• 60g Caster Sugar
• 0.3g Xanthan Gum
• 96g Water-B
• 250g Vegan Whipping Cream

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Directions
MAKE CHOCOLATE CREME ANGLAISE
1. Place your vegan chocolate chopped small or in callets into a heatproof jug/container.
2. Make an anglaise; In a bowl combine the iota carrageenan, Agar Agar with pudding mix and
Water-A to create a paste. Whisk to combine.
3. In a saucepan over medium heat bring plant milk to a boil. Remove and add a small portion
of hot milk to your paste. Whisk until incorporated. Add a little more and repeat slowly until
all is combined. Transfer back to the saucepan and over medium heat stir continuously until
the mixture starts to boil. allow to boil for 30seconds, then take off the heat and pour over the
chocolate. Using an immersion blender combine until harmonious. Keep warm.

MAKE MERINGUE
4. To make your meringue. In a metal bowl add your potato protein, bicarb soda, caster sugar
and xanthan gum. Whisk to disperse the powders before adding water-B.
5. Beat mixture until you achieve a stiff peak stage and sugar is dissolved.

WHIP CREAM
6. Whip cream until soft peak consistency.

BRING TOGETHER
7. Blend your warm chocolate chocolate creme anglaise once again (use at 50°C), then
transfer to a bowl along with ¼ of your whipped cream. Whisk together until smooth.
8. Add all of the meringue and fold through. Ensure mixture is at 35°C, before adding remaining
whipped cream in additions and fold though until incorporated. Working quickly, transfer to a
molds to set in the fridge for 12 hours before serving.

8
 Spanish Sponge Servings
Cakes 96 mini Or 24 traditional
Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish
traditionally eat them at breakfast with café con leche, and they are said to have originated in
Aragón.

Ingredients
• 250g Coconut cream
• 250g Water
• 3g Or ½ Tbsp POTATO PROTEIN 300
• 30g Lemon Juice
• 150g Margarine, melted
• 10g Or 2 tsp Vanilla essence
• 360g All Purpose Flour
• 50g Corn Starch
• 0.5g Or ¼ tsp Xanthan Gum
• 300g Caster Sugar
• 4g Or 1 tsp Bicarb soda
• 10g Or 2 tsp Baking Powder
• 1g Or ¼ tsp Fine sea salt
• 2 Lemons Zested
• Garnish Caster Sugar

Directions
1. Preheat oven to 170C Bake setting
2. Combine coconut cream, water, Potato protein, lemon juice, margarine and vanilla in a jug.
Using an immersion blender, combine everything until well combined and foamy.
3. Sift all dry ingredients into a separate bowl. Add the lemon zest and whilk all together.
4. Add the wet to dry and mix until just combined. Set aside for 5mins.
5. Give one last quick mix, then transfer to a piping bag.
6. Fill cupcake cases ½ full with the batter. And sprinkle with caster sugar just before
transferring to the oven to bake.
7. Bake for 15-25mins depending on size. Once golden and toothpick comes out clean you can
remove from the oven and allow to cool for 20 mins before serving.

9
10
Pavlova Servings
2 Pavlova
Pavlova is a meringue- based dessert named after the Russian ballerina Anna Pavlova. It has a crisp
crust and soft, light inside, usually topped with fruit and whipped cream. The dessert is believed to
have been created in honor of the dancer either during or after one of her tours to Australia & New
Zealand in 1920s.

Ingredients
• 7g POTATO PROTEIN 300
• 160g Water-A
• Pinch Bicarb Soda-A
• 270g Caster Sugar-A
• 5g Corn Starch
• 10g Or 2 tsp Vanilla-A
• 250g Water-B
• 10g POTATO PROTEIN 300
• Pinch Bicarb Soda-B
• 400g Caster Sugar-B
• 7.5g Agar Agar powder
• 185g Water-C
• 30g Glucose syrup
• 10g Or 2 tsp Vanilla
• 240g Vegan Whipping cream
• Garnish Fresh fruit or topping of choice

11
Directions
MERINGUE LAYER
1. Preheat the oven to 100°C with Low fan.
2. Take a 18-20cm cake ring to use as a guide and cut 4 circles of baking paper 1 ½ “/3.75cm
larger than your ring. Set aside.
3. To create the meringue layer, combine POTATO PROTEIN 300 with Water-A in a large bowl
or Stand mixer bowl. Whisk together briefly, then using hand beaters or a stand mixer fitted
with a ball whisk attachment on medium speed, whisk until powders have been dissolved.
4. Add Bicarb Soda-A and continue whisking at medium-high speed for about 30 seconds.
5. Add a ⅓ of the Sugar-A and continue whisking until stiff soft peaks.
6. Add the cornstarch to the remaining Sugar-A and mix to disperse.
7. Add Sugar-A+Cornstarch mixture slowly (1 Tbsp at a time) and continue whisking on
medium-high speed until all incorporated, dissolved and stiff peaks are achieved.
8. Add Vanilla-A, and whisk to combine.
9. Divide mixture (110g) of meringue onto each round of baking paper. Put your cake ring
over your mound of meringue and, using an off-set spatula, smooth out into an even layer.
Remove the ring and place your meringue “cake layer” onto a baking tray. Repeat with the
remaining 3 layers.
10. Bake for approx 1-2 hours or until completely dry and cooked through. Allow to cool on their
trays for at least 30mins.

SOFT MARSHMALLOW LAYER

11. To create your soft layer, combine Water-B with POTATO PROTEIN 300 along with Bicarb-B.
12. Whip on medium speed whilst you prepare your sugar syrup.
13. Meanwhile prepare sugar syrup. Combine Sugar-B, Agar Agar, Water-C and glucose syrup
in a heavy based saucepan. Over medium heat bring to 120°C, string continuously so the
mixture does not stick to the bottom.
14. Once sugar syrup has reached 120°C slowly pour into potato protein foam whilst the
machine is running.
15. Whisk until mixture reaches body temperature (37-40°C) or until still warm, but not piping
hot, and stiff peaks achieved. Add vanilla.
16. Transfer to a bowl over a bain marie to keep warm.

ASSEMBLY
17. To assemble your Two Pavlova Cakes, divide 200-300g of your soft marshmallow layer on
top of one of your Meringue layers. Spread evenly, then top with your remaining Meringue
layer. Repeat with a second Pavlova Cake.
18. Use any remaining marshmallow meringue to fill any gaps or create any desired effect or
design.
19. Meringue will set into a very soft marshmallow-like texture creating the same effect as
traditional egg based pavlova.
20. Whip your cream to the soft-firm peak stage. Top each Pavlova cake with cream and garnish
with fruit or toppings of choice.
21. Serve immediately, or store in the fridge for upto 2 days.

12
Brioche Hamburger Servings
Buns 40 mini Or 10 traditional
Brioche is a yeast leavened dough traditionally enriched with butter and eggs

Ingredients
• 2g Or 1 tsp POTATO PROTEIN 300
• 50g Water
• 0.25g Or ⅛ tsp Xanthan gum
• 25g fresh Or 10g dry Active Yeast
• 260g Plant Milk
• To taste Food colour(egg-yellow), optional
• 55g Caster Sugar
• 10g Sea Salt
• 50g Firm Margarine-A, softened. Or Melted
• 540g Bread Flour
• 80g Firm Margarine-B, room temperature
• 50g Soy MILK, warm
• 15g Or 1 Tbsp Glucose Syrup Or Sugar
• 4g or 1 tsp Vegetable Oil

13
Directions
EGG REPLACER
1. Combine Potato Protein-300,Water, and xanthan gum together. Mix and set aside for 15 mins
to hydrate before use.

MAIN DOUGH
2. Combine yeast in the plant milk in a stand up mixer bowl.
3. Add egg-yellow food colour if desired, and whisk to combine thoroughly.
4. Add to your yeast mixture your egg replacer, sugar,and salt. Whisk/blend to combine.
5. Add half of the flour along with your softened Firm Margarine-A. Fit the mixer bowl to the
stand with the hook attachment and mix together on the lowest setting until just combined.
6. Add the remaining flour and knead until the dough has reached 75% gluten development.
Do a window test. This can take upto 12mins.

ADD VEGAN MARGARINE B

7. On lowest speed, slowly add the Firm Margarine-B one spoon at a time and mix until
homogenized. Scrape down the bowl in intervals if needed. Mix until homogeneous and
coming away from the bottom of the bowl.
8. Transfer your brioche dough to a lightly greased bowl, cover securely with cling wrap,
bench proof for 45 mins, then transfer to the fridge and cold proof (aka “Retard”) overnight.

VEGAN “EGG” WASH

9. Combine Soy Milk, Glucose and Vegetable oil in a bowl. Set aside whilst you shape your
buns.

SCALING, SHAPING & BAKING

10. Remove your dough from the fridge onto a lightly oiled bench. Knock out all the air. You can
do this with a rolling pin.
Scale and shape into Balls:
• LARGE BUNS 100-110g
• SLIDERS 25-30g
11. Sprinkle each ball with a tiny bit of flour and cover with a cloth and allow to rest for 15 mins.
12. After 15 mins it is up. Transfer your rested dough balls into some hamburger rings or a
silicone form. If you don’t have either you can just place them on a tray lined with parchment
paper. Press your dough balls into buns (flatten them a little) and lightly brush with the
vegan egg wash. (At this stage you can transfer to the freezer for upto 2 weeks. The day
before, just put it into the fridge to thaw. Always make sure they are covered with oiled
plastic wrap or put into a container to prevent drying out)
13. Allow to proof for about 60mins or until doubled in size (Proof below 27°C)
14. Meanwhile, preheat the oven to 190C.
15. Once buns have doubled in size, brush again for a second round gently with your vegan
“egg”wash, add sesame seeds if desired.
16. Load your oven and bake for 15-17mins
17. Once done, transfer to a wire rack and brush the buns with melted margarine. Allow to cool
before cutting open.

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