Manila
- Level:
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Difficult
- Makes:
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Recipe for 4 Cakes
San Miguel Manila Beer syrup
Used products: San Miguel Manila Beer syrup
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500 gHoppy Manila Beer
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500 gMoré Biological Tract
Preparation: San Miguel Manila Beer syrup
Boil beer with sugar, make a syrup and, save
Tanzania’s malted biscuit
Used products: Tanzania’s malted biscuit
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360 gwhole egg(s)
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240 gMoré Biological sugar
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120 gChestnut honey Alemany
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192 ganhydrous butter
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72 gginger oil Clos Pons
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96 gAlmond powder flour
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180 gHalf-strength flour
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50 gMalted wheat flour (medium Toasted)
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36 gTSK-CBA01C
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15 gbaking powder
Preparation: Tanzania’s malted biscuit
Whip whole eggs, sugar and honey sparingly.
Break Up the Tanzanie 75% and the anhydrous butter aside, add the ginger oil.
Sift the flours with the cocoa and the baking powder.
Add to the assembled of eggs and sugars the screened flours and the break up fats
Bake 180ºC for 22 minutes
Lleida-Cherry compote
Used products: Lleida-Cherry compote
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300 gRipe cherries without rocks
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120 gOrganic white sugar
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1,2 gEssence of Hops
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2,5 gIota SOC Head
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6 gGelatine moisture
Preparation: Lleida-Cherry compote
Make a compote with all the ingredients cold in TMX until it starts to boil, make it two minutes and save cold for 10 minutes, remove structures with blender and save in pastry bag to be filled
Decoration
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