RecipeWe make difference SIB
Mixing ratio
- 200g
- desired
- desired
- Mango Puree 146g
- PASSIONFRUIT PUREE 37g
- Yuzu puree ( No sugar, Korean Origin) 42g
- 83g
- 42g
- 16g
- 79g
- 105g
- 105g
- 1g
- Hoji tea powder 7g
- 41g
- 24g
- 58g
- 291g
- 167g
- Lemon puree ( No sugar) 10g
- 33g
- 87g
- 3g
- 33g
- 190g
- Ultra fine sugar powder ( No starch) 190g
- 227g
- VANIFLOR 200 20g
- FARINE FRANCAISE T55 53g
- 167g
- 38g
- 17g
- 31g
- FARINE FRANCAISE T55 108g
- 0.6g
- Ultra fine sugar powder ( No starch) 54g
- 57g
- 32g
- 237g
- PASSIONFRUIT PUREE 62g
- Yuzu puree ( No sugar, Korean Origin) 12g
- Pectin for Jam 3g
- 19g
Cooking process
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