RecipeWe make difference SIB
Mixing ratio
Omelet sponge
- egg white 140g
- sugar A 80g
- Egg yolk 70g
- sugar B 40g
- salt 1g
- All purpose flour 100g
- grape seed oil 12g
- glucose 20g
Vanilla cream
Yuja cream
Melon Cream
- Compound cream DB Whipping 200g
- melon resin 6g
- sugar 18g
Yogurt Cream
- Compound cream DB Whipping 150g
- Yogurt Paste 30g
- Greek yogurt powder 15g
- GREEK YOGURT CORNFLAKE 적당량g
Cooking process
Omelet sponge
- 200.Whip egg white and sugar A till soft peaks
200.Whip egg Yolk and sugar B till soft peaks
200.Mix foamed egg yolk and meringue softly
200.Mix the batter with sieved cake flour and salt
200.Pipe cake batter 10g of each on the silpat
200.Bake 180℃/150℃ deck oven about 12 min
Vanilla cream
- 1. Whip all ingredients.
Yuja cream
- 1. Whip all ingredients.
Melon Cream
- 1. Whip all ingredients.
Yogurt Cream
- 1. Whip all ingredients except Greek yogurt cornflakes.
2. Pip the omelette with yogurt cream and sprinkle with Greek yogurt cornflakes as a topping.
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