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!