Yihao Classroom
[Yihao Baking Recipe] Low candy taste romantic
raw material name
Yihao Premium Yellow Butter 120g
400g butter
Lemon juice 15g
Sweetness improver 12g
Cointreau 12g
Yellow peach block 120g
Low-sugar original cake square embryo 600g
Recipe and production process
1. Whip the cream and sweetness improver.
2. Melt Yihao premium yellow butter in water, and pour it into the whipped butter after the temperature reaches about 20 degrees. Stir evenly.
3. Add lemon juice and stir well, add Cointreau and stir well.
4. Divide the low-sugar original cake embryo into 3 pieces, spread the prepared cream in the middle, sandwich the yellow peach pieces, and spread the cream on the surface to shape. Cutting size: length 9 cm, width 4 cm.
5. Surface decoration vanilla, cherry, milk powder can be sold under refrigeration at a storage temperature of 2--2 degrees below zero.
Product standardization regulations
Single product size: 9 cm long, 4 cm wide, 7 cm high!
Latest developments
WeChat Public Number
Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)