RecipeWe make difference SIB
Mixing ratio
Green genoise
- Egg  274g
- sugar  135g
- Korean Mugwort puree  87g
- Wheat flour(cake)  164g
- Macha powder  6g
- Butter  74g
- Milk  27g
- Sunflower oil  27g
- Rhum  6g
Yellow genoise
- egg  238g
- sugar  117g
- Mango Puree  82g
- Mango Resin  4g
- Wheat flour (Cake)  142g
- Butter  64g
- Milk  24g
- Sunflower oil  24g
- MOUNT GAY RUM  5g
Assemble
- Deco ball Green  
- Deco ball yellow  
- Deco ball Red  
- IQF raspberry  
- Chocolate deco  
- Sponge cake sheet  
- DECO WHITE SUGAR  
Cooking process
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
Yellow genoise
- For 60 x 40 sheet pan,
1. Warm egg and sugar.Mango puree,Resin.
2. Add the sieved wheat flour .
3. Add Rhum and the melted butter , oil, milk
4. Spread on the sheet pan and bake at 190/160 degree for 12 min
Cream
- Whip DB cooking cream
Assemble
- Assemble as shown
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