RecipeWe make difference SIB
Mixing ratio
Sponge sheet
- Milk 140g
- Butter 100g
- Multipurpose flour 140g
- Cylon tea micron powder 5g
- 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
- desired
Montage
Cooking process
Sponge sheet
- 1. Make Meringue with Egg white and sugar.
2.Mix all ingredients except Meringue
3. Mix 1 + 2
4.Panning at square pan( 355 x 555 mm)
5. Bake 170 degree for 15 min
Kirsch syrup
- Mix all ingredients
*30 baume syrup= 137% of sugar + 100% water
Pate Bomb
- ① Boil sugar and water to 118℃ to make syrup.
② Pour a little bit into the egg yolk and make a pate bomb.
Cream cheese filling
- 1.Beat cream cheese and 40 g of DB cooking cream till smooth
2.Add Pate Bomb
3.Add the soaked gelatin (1:6)
4. Fold the whipped DB cooking cream soaking with vanila bean
Assemble
- 1.Place the sponge sheet and brush Kirsch syrup.
2.Spread 200 g of cream cheese filling on the half of the sheet
3.Topping starwberry and then roll
4.Set in the chiller for 1 hour and slice
in 3 cm thickness
Montage
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