RecipeWe make difference SIB
INGREDIENTS
Ingredients
Sponge sheet
- Milk 140g
- Butter 100g
- Multipurpose flour 140g
- Cylon tea micron powder 5g
- 바닐프로 T 500ml 5g
- Egg Yolk 170g
- Egg 100g
- Egg white 250g
- Sugar 120g
Kirsch syrup
- 30 baume syrup 90g
- Water 30g
- KIRSCH CIG GAST 45% PET 30g
Pate Bomb
- Egg yolk 20g
- Sugar 40g
- water 12g
Cream cheese filling
- Cream cheese 165g
- Compound cream DB Cooking 40g
- Pate Bomb 60g
- GELATIN SHEET 2g
- Water(gelatin soaking) 12g
- Compound cream DB Cooking 165g
- Vanila bean 1/2개
Assemble
- Starwberry desired
Montage
HOW TO MAKE
Method
Sponge sheet
- Make Meringue with Egg white and sugar.
- Mix all ingredients except Meringue
- Mix 1 + 2
- Panning at square pan( 355 x 555 mm)
- Bake 170 degree for 15 min
Kirsch syrup
- Mix all ingredients
- *30 baume syrup= 137% of sugar + 100% water
Pate Bomb
- Boil sugar and water to 118℃ to make syrup.
- Pour a little bit into the egg yolk and make a pate bomb.
Cream cheese filling
- Beat cream cheese and 40 g of DB cooking cream till smooth
- Add Pate Bomb
- Add the soaked gelatin (1:6)
- Fold the whipped DB cooking cream soaking with vanila bean
Assemble
- Place the sponge sheet and brush Kirsch syrup.
- Spread 200 g of cream cheese filling on the half of the sheet
- Topping starwberry and then roll
- Set in the chiller for 1 hour and slice
- in 3 cm thickness
Montage
PRODUCTS
Related products