RecipeWe make difference SIB
Mixing ratio
Mango genoise
- egg 238g
- sugar 117g
- Mango Puree 82g
- Mango Resin 4g
- wheat flour(cake) 142g
- butter 64g
- milk 24g
- sunflower oil 24g
- Rhum 5g
Assemble
- Chocolate deco desired
- Starwberry
Cooking process
Mango genoise
- -Warm and mix egg, sugar, mango puree, mango resin
-Add the sieved wheat flour
-Add the melted butter, milk, oil, Rhum
-Spread on the sheet pan and bake 190/160 degree for 12 min
Cream
- Whisk with 8% of sugar
Assemble
- Assemble as shown
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