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Spicy Fish Shredded Rollcake

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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