RECIPE VALENTINE’S DESSERT
VALENTINE’S DESSERT
PLANT BASED – CONTAINS NUTS – DYE FREE
Pastry that is pure in taste, inclusive and free from guilt
Be Better Lab
Recipe
Ingredients
KEMBANG SPICE SPONGE
• 480 g Infused soy milk
• 10 g Apple cider vinegar
• 120 g Be Better Plant-based butter
• 440 g Pastry flour
• 270 g Sugar
• 20 g Baking powder
• 5 g Baking soda
Preperation
1. With a hand blender mix infused milk, with the vinegar and the
melted plant-butter.
2. Mix the dry ingredients together and add the wet ingredients.
3. Spread it out to 5 mm on a silpat
4. Bake at 170 °C for 7 minutes.
1. Infuse the plant-milk with the kembang by boiling it.
