RecipeWe make difference SIB
INGREDIENTS
Ingredients
Recipe
- Butter 625g
- Ultra fine sugar powder ( No starch) 114g
- Pate Damand ( Almond paste) 855g
- Egg yolk 240g
- Egg white 315g
- Sugar 172g
- Cake flour 370g
- Baking Powder EP ( Odorless) 8g
- Ceylon tea micron powder 48g
- Lemon Resin 30g
HOW TO MAKE
Method
Recipe
- Creaming butter and powdered sugar
- Add the softened Pate Damand, Egg yolk.
- Add Meringue (after making Meringue with egg white,sugar)
- Add the sieved powder ingredients and Lemon Resin
- Panning in Castelle Wooden frame and Bake 160/150 degree for 45 min
- Cool and slice
PRODUCTS
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