RecipeWe make difference SIB
Mixing ratio
Choco genoise
- egg 268g
- sugar 178g
- Wheat flour (cake) 117g
- Cocoa powder 27g
- water 34g
- sunflower oil 34g
- butter 42g
Green Genoise
- egg 240g
- sugar 118g
- Korean Mugwort puree 76g
- Wheat flour 143g
- Matcha powder 5g
- Butter 65g
- Milk 24g
- Sunflower oil 24g
- RHUM 5g
Icing Cream
- EVERWHIP1030 700g
- Dairy cream 300g
Assemble
- Recurrant desired
- Blackberry desired
Cooking process
Choco genoise
- For 60 x 40 sheet pan,
1. Warm egg and sugar
2. Add the sieved wheat flour and cocoa powder.
3. Add water and the melted butter , oil.
4. Spread on the sheet pan and bake at 190/160 degree for 12 min
Green Genoise
- For 60 x 40 sheet pan,
1. Warm egg and sugar.Mugwort puree
2. Add the sieved wheat flour and Matcha powder.
3. Add Rhum and the melted butter , oil, milk
4. Spread on the sheet pan and bake at 190/160 degree for 12 min
Icing Cream
- 1. everwhip, dairy cream mix together
Assemble
- Assemble as shown
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