RecipeWe make difference SIB
Mixing ratio
Genoise
- egg 670g
- sugar 330g
- Korean Mugwort puree 212g
- Wheat flour (cake) 400g
- greentea powder 14g
- butter 180g
- milk 66g
- sunflower oil 66g
- MOUNT GAY RUM 14g
White mousse
- White chocolate 225g
- Compound cream DB Cooking 750g
- Vanila extract T 8g
Mugwort mousse
- Korean Mugwort puree 300g
- Milk 300g
- Compound cream DB Cooking 700g
- GELATIN SHEET 7ea
Cooking process
Genoise
- For 2 sheet pans ( 60 x 40 Cm)
-Warm egg,sugar,mugwort puree till 60 degree and then whisk
-Add wheat flour,green tea powder
-Add the melted butter, milk,oil,Rhum,
-Bake at 180/160 degree for 10 min
White mousse
- 1. Melt white chocolate to 40 degree
2. Blend with the whipped cream and add vanila extract
Mugwort mousse
- -Warm milk, Mugwort puree till 50 degree
-Add the soaked gelatin (1:5)
-Blend with the whipped cream
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