TRAVEL-MOON

THiS iNNOVATiVE CREATiON BRiDGES THE EASTERN AND WESTERN CULTURE. MOONCAKE, A CHiNESE iNDiSPENSABLE FESTiVE DESSERT; TRAVEL CAKE, A DELiCiOUS TiMELESS PiECE OF THE WEST. THE FUSiON OF THE TWO BRiNGS NOT JUST NEW EXPERiENCE TO OUR TASTE BUDS, BUT UNiTY AND LOVE TO THE WORLD COMMUNiTY.

HEALTH: VEGAN iNGREDiENTS FOR OUR HEALTH-CONSCiOUS FRiENDS;

ELDERLY: MiLD AND TASTY, EASY TO DiGEST FOR OUR RESPECTFUL ELDERLY;

HEDONIST: CORN iN iTS DiFFERENT FORMS, NOVEL EXPERiENCE FOR OUR PLEASURE SEEKiNG FRiENDS.

Recipe

Created by

Jacky Lung - CHINESE CHOCOLATE MASTER

THE HEALTH SEEKER

ingredients	preparation
248g bread flour 52g DCP-22SP 6g baking soda 8g baking powder 176g Coconut sugar 2g salt 230g banana(s) 230g water 88g vegetable oil 28g Rice vinegar	BANANA CHOCOLATE CAKE MiX BANANA, WATER, VEGETABLE OiL ADD ALL THE DRY iNGREDiENTS, MiX WELL ADD RiCE ViNEGAR TO PREViOUS MiX BAKE AT 150°C FOR 15 MiNUTES
120g mango puree 46g Banana purée 33g passionfruit puree 40g sugar 6g Kanten 1piece(s) Vanilla pod 8g lime juice 0.5g lime zest 120g diced pineapple	EXOTIC FRUIT COMPOTE MiX SUGAR WiTH KANTEN HEAT PUREE WiTH VANiLLA POD 35°C, STiR iN SUGAR MiXTURE COOK TO 85°C, REMOVE FROM HEAT ADD LiME JUiCE, LiME ZEST AND PiNEAPPLE DiCE
200g Oat milk 26g sugar 8g Kanten 1g Citrus fiber 16g vegetable oil 100g CHD-Q75TAZ	CHOCOLATE CREAM MiX KANTEN WiTH SUGAR HEAT OAT MiLK TO 35°C, STiR iN SUGAR MiXTURE BRiNG TO A BOiL BLEND THE PREViOUS MiXTURE WiTH CACAO BARRY TANZANiE 75%, CiTRUS FIBER AND OiL
56g hazelnut praliné 16g hazelnut paste 8g vegetable oil 22g cocoa butter 20g CHD-Q75TAZ 84g Feuilletine	CHOCOLATE CRUNCHY MELT COCOA BUTTER, OiL AND TANZANiE MiX TOGETHER PRALiNE WiTH CACAO BARRY TANZANiE 75% MiX WiTH FEUiLLETiNE
ASSEMBLY AND FiNiSHiNG CUT THE CENTER OF SPONGE WiTH A ROUND CUTTER PLACE THE CRUNCHY iNTO THE CENTER FiLL CENTER WiTH CHOCOLATE CREAM PUT THE COMPOTE iNTO THE MiDDLE OF THE CREAM FiNiSH THE TOP WiTH CHOCOLATE CREAM DECORATE

THE ELDERLY

ingredients	preparation
10g hibiscus 200g water 50g strawberry puree 40g sugar 7g Kanten 1/3piece(s) lemon zest 12g lemon juice 140g diced strawberries	HiBiSCUS STRAWBERRY COMPOTE INFUSE HiBiSCUS WiTH WATER FOR 10 MiNUTES MiX SUGAR WiTH KANTEN HEAT THE iNFUSiON WiTH STRAWBERRY, STiR iN SUGAR MiXTURE REMOVE FROM HEAT THEN ADD LEMON ZEST, LEMON JUiCE AND STRAWBERRY DiCE
90g cream 90g raspberry puree 42g Egg yolk 10g sugar 140g CHM-Q41ALUN 7g Kanten	MiLK CHOCOLATE CREAM HEAT CREAM, PUREE, YOLK, SUGAR AND KANTEN TO 83°C BLEND iN CACAO BARRY ALUNGA™ 41% UNTiL HOMOGENEOUS
230g Egg 230g sugar 90g lemon juice 20g lemon zest 80g butter 135g cream 175g cake flour 9g baking powder 13g corn starch 25g lemon paste	LEMON CAKE WHiP THE EGGS WiTH SUGAR WARM THE BUTTER WiTH CREAM MiX THE LEMON PASTE WiTH LEMON JUiCE AND ZEST MiX DRY iNGREDiENTS THEN FiNiSH BY ADDiNG THE LiQUiD BAKE AT 155°C FOR 15 MiNUTES
ASSEMBLY AND FiNiSHiNG CUT OUT THE CENTER OF SPONGE USiNG ROUND CUTTER PLACE BACK A THiN SPONGE LAYER AS BOTTOM FiLL CHOCOLATE CREAM TO THE CENTER PREPARE COMPOTE THEN iNSERT TO THE CREAM FiNiSH THE TOP WiTH CHOCOLATE CREAM DECORATE

THE HEDONiST