RecipeWe make difference SIB
Mixing ratio
- Egg yolk 320g
- 440g
- U.H.T. GOURMET CREAM 40% FAT 240g
- WHEAT FLOUR T45 340g
- Baking Powder EP(Odorless) 10g
- 130g
- VANIFLOR 200 10g
- CALVIANI 0.5g
- 4g
- Egg yolk 240g
- 280g
- U.H.T. GOURMET CREAM 40% FAT 150g
- WHEAT FLOUR T45 180g
- Baking Powder EP(Odorless) 6g
- 80g
- VANIFLOR 200 10g
- 40g
- 40g
- 4g
- 350g
- 2250g
- 500g
Cooking process
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