RecipeWe make difference SIB
INGREDIENTS
Ingredients
cream cheese pound cake
- Egg 225g
- Sugar 245g
- Salt 1g
- Cake flour 100g
- Bread flour 100g
- Baking Powder EP ( Odorless) 4g
- LUKE 1kg Cream Cheese 95g
- Butter 75g
- Yogurt Resin ( frozen) 28g
Cream cheese pistachio pound cake
- Egg 185g
- sugar 205g
- salt 1g
- cake flour 85g
- Bread flour 85g
- Baking Powder EP ( Odorless) 3g
- LUKE 1kg Cream Cheese 78g
- Butter 62g
- Yogurt Resin ( frozen) 23g
- Green Pistachio paste 40g
Pistachio pound cake
- Butter 445g
- Sugar 355g
- Egg 500g
- Milk 65g
- Salt 1.5g
- Green Pistachio paste 50g
- Cake flour 445g
- Baking Powder EP ( Odorless) 11g
- Chestnut paste 175g
Coating
- White couverture 500g
- Almond pieces 75g
- Grape seed oil 50g
- Green Pistachio paste 20g
Deco
- Dried apricot 100g
- Mirrogel glaze 50g
- Gold leaf 적당량
- Green Pistachio kernel 적당량
HOW TO MAKE
Method
cream cheese pound cake
- Mix the melted butter + cream cheese
- Blend egg, sugar, wheat flour
- Add Yogurt resin and add 1)
- Dividing and bake at 160 degree for 40 min
Cream cheese pistachio pound cake
- Mix egg, sugar, salt,
- Add the wheat flour, Baking powder
- Add Yogurt resin
- Blend the melted butter + cream cheese + pistachio paste and add to the above
- 5 Dividing and bake at 150 degree for 40 min.
Pistachio pound cake
- Mix butter, chestnut paste, sugar
- Add egg
- Add Pistachio paste, salt, milk.
- Mix cake flour, Baking Powder
- Dividing and bake at 150 degree for 40 min
Coating
- Mix well at 35 degree
Deco
PRODUCTS
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