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Baking Recipe

Yihao Baking Recipe: Low Sugar Fruity Romance

Release time:

2016-06-29

Author:

Source:

Abstract

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Ingredient Name

 

Yihao Superior Yellow Butter 120g

Cream 400g

Lemon Juice 15g

Sweetener 12g

Grand Marnier 12g

Yellow Peach Chunks 120g

Low Sugar Plain Cake Base 600g

 

Recipe and Production Process

1. Whip the cream and sweetener.

2. Melt the Yihao Superior Yellow Butter in a double boiler. Once the temperature reaches around 20 degrees, pour it into the whipped cream and mix well.

3. Add lemon juice and mix well, then add Grand Marnier and mix well.

4. Divide the low-sugar plain cake base into 3 equal pieces. Spread the prepared cream in between, sandwich with yellow peach chunks, and spread cream on the surface to shape. Cut into pieces: approximately 9cm long and 4cm wide.

5. Decorate the surface with vanilla, cherries, and milk powder. Refrigerate and sell. Storage temperature: around 2 to -2 degrees.

 

Product Standardization Regulations

Individual product size: approximately 9cm long, 4cm wide, and 7cm high!

 

 

Category: A Tip

Keywords for this information:

Key words:

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