dish
Expert ribbon génoise plate
genoise-expert-plate · cake · French
About
Service plate showcasing Expert ribbon génoise with a simple companion.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Expert ribbon génoise 200 g · component · structure
Whole egg84 g · ingredient · structure
Sugar51 g · ingredient · sweetener
Cake flour51 g · ingredient · structure
Unsalted butter13 g · ingredient · fat
Salt0 g · ingredient · seasoning
Vanilla bean1 g · ingredient · aromatic
Steamed jasmine rice150 g · component · structure
Recipe build
Toggle each component between ready (buy/have) and make. Nested blocks (stock mirepoix, sauce stock, …) appear only while their parent is Make. Industrial pantry items never get a toggle.
Steps
Shopping
History Unverified
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Sources
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Uses
- Expert ribbon génoise 200 g
- Steamed jasmine rice 150 g
Preparations used
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Used in
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Similar in this layer
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- Madeleines 0.52
- Tiramisu 0.51
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- Advanced Madeleines 0.48
- Classic Madeleines 0.48
- Expert piped pâte à choux plate 0.48
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 84.4 g Waterpath genoise-expert-plate → steamed-rice → water
- 84.3 g Whole eggpath genoise-expert-plate → genoise-expert → whole-egg
- 64.9 g Jasmine ricepath genoise-expert-plate → steamed-rice → jasmine-rice
- 50.6 g Cake flourpath genoise-expert-plate → genoise-expert → cake-flour
- 50.6 g Sugarpath genoise-expert-plate → genoise-expert → sugar
- 13.5 g Unsalted butterpath genoise-expert-plate → genoise-expert → unsalted-butter
- 0.7 g Vanilla beanpath genoise-expert-plate → genoise-expert → vanilla-bean
- 0.6 g Saltpath genoise-expert-plate → steamed-rice → salt
- 0.3 g Saltpath genoise-expert-plate → genoise-expert → salt