Heat the milk and star anise. Infuse for 10 minutes, separate the milk from the star anise and let cool to 30°C.
Blend together the brown sugar, cinnamon, 4 spices, flours, starch and baking powder.
Mix together the marmalade, inverted sugar or honey and glucose previously warmed together at 30°C.
Incorporate the YUMGO whole slowly, the salt and finally the milk at 30°C.
Add the softened plant based butter.
Put the batter into molds.
Bake 40 to 50 minutes at 160°C.
Use of Yumgo Whole powder
Percentage of use in the recipe: 16%
Application method: mix the powder and water well using a
Quantity needed for the recipe: 12.8 g of powder + 67.2 g of water = 80 g of YUMGO