RecipeWe make difference SIB
Mixing ratio
- 368g
- 68g
- 100g
- 4g
- VANIFLOR 200 2g
- Egg yolk 140g
- 192g
- 192g
- 100g
- COINTREAU 60% 30g
- 256g
- 60g
- 68g
- Baking Powder EP(Odorless) 10g
- 100g
- Ultra fine sugar powder ( No starch) 50g
- COINTREAU 60% 15g
- JEJU HALLABONG PUREE g
- Ultra fine sugar powder ( No starch) g
- LUKE 1kg Cream Cheese 300g
- Ultra fine sugar powder ( No starch) 50g
- Semi Candied Hallabong peel (korean Mandarin from Jeju island) 50g
- COINTREAU 60% 5g
Cooking process
Related products