Spicy Fish Shredded Rollcake

Material A

• 4 chicken eggs
• 3 egg yolks
• tbsp SP
• 80 gr granulated sugar
• tbsp water
• pinch of salt

Ingredients B (Sifted)

• 80 gr low protein flour
• 10 g cornstarch
• 10 grams of powdered milk
• tsp Baking Powder

Material C

• 70 gr butter, melted (don't get it on the stove fire, give it some distance from the fire)
• tsp melted vanilla
• 5 drops of egg yolk coloring

Top Topping

• Slice onions²
• Slice Red Chili²
• Black and white sesame

Stuffing

• 2 Tbsp Spicy Mayonnaise
• 1 tbsp original mayonnaise
• 1 tbsp white skim
• Spicy Fish Shredded to taste

How to make

• 1. Preheat the oven to 200 delci, fire up and down, the bottom rack position
• 2. Prepare a 26x26x4cm baking sheet, grease with margarine, cover with baking paper
• 3. Mix ingredients A until thick, expand and have traces of more than 10 minutes
• 4. Enter ingredients B, mixer on low speed
• 5. Enter the C mixer for a while, then stir with a spatula
• 6. Pour into the tin, sprinkle with toppings, beat 2x, bake for 12 minutes on top and bottom, turn on the blower oven
• 7. Remove from the oven, wait for room temperature, spread with mayonnaise
• 8. Roll while compacted with the help of a baking scraper. Allow a few moments. I put the rollcake in the fridge for 2 hours

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