RecipeWe make difference SIB
Mixing ratio
cake sheet
- Egg yolk 160g
- Sugar A 200g
- Milk 80g
- Sunflower oil 60g
- Cake flour 120g
- Corn starch 20g
- Hoji tea powder 20g
- Egg white 320g
- Sugar B 60g
Hojicha jelly
- Hoji tea powder 2g
- sugar 25g
- Water jelly stabilizer No 11 62.5g
- water 225g
Brown sugar cream
- Compound cream DB Cooking 480g
- Brown sugar 25g
Assemble
Cooking process
cake sheet
- 1. Mix egg yolk, Sugar A, milk, sunflower oil
2. Add the sieved cake flour,corn starch,Hojicha powder
3. Blend with Meringue slowly (Make meringue with Sugar B, Egg white)
4. Panning on the sheet pan and bake at 180 degree for 12 min
Hojicha jelly
- 1. Mix all ingredients and heat to 85 degree
2. Fill in the frame and let them set in chiller
3. Cut in 1.5 Cm thickness
Brown sugar cream
- Whisk
Assemble
- - Spread brown sugar cream on the sheet
- Place Jelly on top
- Roll the cake
Related products