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Mini Watermelon Roll Cake
Here we go …
This one is my top-list mini roll cake recipe which was inspired from Mrs. Olin. Oh My… thank you very much, my dear… May God bless your kindness with His endless blessing.
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Ok, let’s straight to the point:
Ingredient A
* 5 large Eggs;
* 180 to 200 g Sugar, to taste;
* 8 g or about 1 tsp SP (Cake Emulifier);
* ¼ tsp Salt;
* ½ tsp Vanilla powder.
Ingredient B
* 170 g or about 11 tbsp Cake flour;
* 25 g or about 1 tbsp (full) of Cornstarch.
Ingredient C (Liquid Solution)
With the Coconut Milk
* 40 g Sweetened Condensed Milk;
* 140 ml Cooking oil;
* 20 ml Thick Coconut Milk (ready-to-use).
Without Coconut Milk
* 40 to 60 gr Sweetened Condensed Milk;
* 140 ml Cooking oil.
Ingredient D
* Sufficient stuffing, you may use jam or butter cream, to taste;
* Black Sesame or Basil, roasted, for topping.
Misc.
* Enough Food coloring.
* OPP plastic for packaging.
Note
It’s best to use Cake flour as this cake is cut and rolled when it’s completely cold. That way, we can be more at ease when making it. We can make it at night. Then in the morning, we can just cut the cake, filling it with the stuffing and roll it easy.
If you use Pastry flour, then the consequence is that the cake must be cut warm. If the cake has cooled, the result is prone to breaking and difficult to roll.
Note it …!
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