RecipeWe make difference SIB
INGREDIENTS
Ingredients
Sponge cake
- Egg yolk 430g
- Trehalos 60g
- Honey 50g
- Cake flour 360g
- Rice flour 60g
- Egg white 560g
- Egg white powder 8g
- Sugar 235g
- Butter 45g
- Milk 125g
Bake cheese cake
- LUKE 1kg Cream Cheese 425g
- sugar 125g
- Cake flour 20g
- egg 100g
- egg yolk 15g
- Dairy cream 30g
Layer cheese cake
- Milk 100g
- Egg yolk 20g
- Sugar 1 16g
- Corn starch 8g
- LUKE 1kg Cream Cheese 310g
- Sugar 2 75g
- LUKE 1kg Cream Cheese 450g
- Gelatin 4g
Yuzu marmalade
- KOREAN PEAR PUREE 435g
- Yuzu puree ( No sugar, Korean Origin) 190g
- Glucose syrup 62g
- sugar 200g
- water 60g
- Yuzu Zest ( Korean Origin) 10g
- Agar 30g
Whipped cream
- Dairy cream 1000g
- Sugar 80g
Butter cookies
- Butter 300g
- Sugar 360g
- Salt 10g
- Cake flour 420g
- Almond powder 450g
Deco
- DECO WHITE SUGAR 100g
- ECORCES D`ORANGE LAMELLES 500g
HOW TO MAKE
Method
Sponge cake
- Whisk egg yolk, trehlaos, honey
- Make Meringue with egg white + sugar and add to the above
- Whisk for 10 min
- Add the preblended cake four + rice flour
- Add warm milk + melted butter
- Bake at 150 degree for 10~ 12 min in deck oven ( No convetion oven)
Bake cheese cake
- Blend cream cheese+ sugar
- Add egg, egg yolk
- Add the sieved cake flour
- Add dairy cream and pour on top of the baked sponge cake
- Bake at 120 degree for 25 min
Layer cheese cake
- Make the custard cream with milk, egg yolk, sugar 1, Corn starch and add gelatin.
- Mix the warmed cream cheese + sugar 2
- Blend custard cream + 2
- Blend the whipped cream
Yuzu marmalade
- Boil pear puree, Yuzu puree, glucose syrup, water, sugar till 52% Brix
- Add Agar and keep boiling
- Cooling
Whipped cream
Butter cookies
- Blend butter + sugar
- Add salt, almond powder,
- Add cake flour
- Bake at 170 degree for 10 min
Deco
PRODUCTS
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