RecipeWe make difference SIB
Mixing ratio
Brown sugar filling
- Gelatine powder 15g
- Molasses syrup 300g
- Brown sugar 50g
- 75g
- Q MOCHI CUBE (A) (BROWN SUGAR) 300g
Brown sugar custard
- Instant CUSTARD MIX M 180g
- Water 450g
- 136g
- VANIFLOR 200 4.5g
Brown sugar croissant
- 1ea
- 30g
- 25g
Cooking process
Brown sugar filling
- sheet till 3mm and cut 10cm*21cm (around 55-60g), then make croissant shape, then bake.
Cut the croissant and put Filling 1*25g and Filling 2*25g.
*For tasting, use SIB small frozen crossiant. 260 pieces of small croissants.
Brown sugar custard
Brown sugar croissant
Related products