Pandan Tiger Rollcake
Rollcake Ingredients
- 4 whole eggs (weigh ±60gr per egg along with the skin)
- 80 gr sugar
- 90 gr trigu flour
- 30 gr SKM
- 1 tsp Sp
- 100 gr margarine / butter (melted)
- 1 tsp pandan paste
- CHOCOLATE JAM FOR cake spread
Tiger Skin Material
- 6 egg yolks
- 30 g of powdered sugar
- 13 gr cornstarch
- 15 gr cooking oil
How to make
- 1. ROLLCAKE: mix eggs, sugar, trigu and SP. Mixer on high speed until thick and thick.
- 2. Lower to the lowest speed, add SKM and pandan paste. Mixer just a moment. Turn off the mixer. Add melted margarine. Stir again with a spatula until smooth
- 3. Pour into a baking sheet that has been greased with margarine and lined with parchment paper. Flatten and pound slowly. Then bake in the preheated oven at 180⁰. Bake for 20 minutes until cooked (depending on your oven).
- 4 . Remove from pan. Then spread with jam according to taste ( I use chocolate jam ) . Then roll it up and slightly compact it. Allow to cool and set in the refrigerator. set aside.
- 5. TIGER SKIN: preheat the oven to a temperature of 210-220⁰ (it has to be on a high temperature). Mix egg yolks and powdered sugar until fluffy and thick. Turn off the mixer, add the cornstarch. Stir with a spatula until smooth, then add the cooking oil. Stir well.
- 6. Pour into a baking dish that has been smeared with margarine and lined with parchment paper then flatten (thin dough results). Bake for about 5-7 minutes until spots appear like a tiger. (Trying to keep an eye on the dough and don't leave it alone) when it's cooked and slightly browned. Remove the dough from the oven.
- 7. SOLUTION: Remove the skin layer from the pan. Brush with a little SKM as adhesive. Then put the ROLLCAKE cake on top of the SKIN cake. Then roll up and slightly solidify kn. Leave it in the refrigerator for a while so that the cake sets more. After that it is ready to be cut according to taste...
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