RecipeWe make difference SIB
Mixing ratio
Recipe
- egg 175g
- sugar 200g
- Pate Damand ( Almond paste) 50g
- Semi Candied Hallabong peel (korean Mandarin from Jeju island) 30g
- salt 1g
- wheat flour (cake) 225g
- Baking Powder EP ( Odorless) 2g
- Butter 250g
- Semi Candied Hallabong peel (korean Mandarin from Jeju island) 100g
- Cointreau 60 5g
Cooking process
Recipe
- 1.Whisk egg. sugar,Pate Damand, salt, Hallabong peel syrup,
2. Add the sieved flour,Baking powder
3.Add Hallabong peel, Cointreau 60
4.Dividing and bake at 170/150 degree for 25 min
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