Baking & Pastry
Bread Roll Cake
Servings
4 Servings
Time
150 min
Difficulty
Hard
Ingredients
ROLL CAKE
- 300 grams Whole Eggs
- 100 grams Granulated Sugar
- 15 grams SP Innova Super Soft
- 30 grams Sweetened Condensed Milk
- 60 grams Medium-Protein Flour
- 30 grams Powdered Milk
- 30 grams Cornstarch
- 120 grams Butter/Melted Margarine
BREAD DOUGH
- 800 grams High-Protein Flour
- 200 grams Medium-Protein Flour
- 220 grams Granulated Sugar
- 18 grams Instant Yeast
- 3 grams Bread Improver
- 30 grams Full Cream Milk Powder
- 15 grams Salt
- 2 Whole Eggs
- 200 grams UHT Liquid Milk
- 300 grams Ice Water
- 150 grams Butter/Margarine
Instructions
Roll Cake Batter:
- Combine all ingredients except melted butter/margarine in a mixing bowl, beat on high speed until fluffy and thick, then add melted butter/margarine and mix thoroughly using a folding technique.
- Prepare two 24 x 24 cm square baking pans lined with parchment paper, then pour the batter evenly and bake in a 180°C oven for 20 minutes until cooked and the top is golden brown.
- Remove from the pans, let cool, then spread CRONER PECTIN STRAWBERRY FRUIT evenly over the top and roll up.
- Prepare 8 pieces of sweet bread dough on a flat baking pan (leave space between each piece), then place the cake on top and seal each end of the sweet bread dough until finished, then flip the sealed bread dough so that it is underneath.
- Repeat with the remaining dough and rolled cake.
- Store and place in a steamer for 45-60 minutes.
- Spread evaporated milk evenly over the top surface, then bake in an oven at 180°C for 15-20 minutes.
- Once cooked, let it cool, then cut every 2 rolls of dough and split them without cutting through between the 2 rolls. Fill with a mixture of whipped cream and CRONER PECTIN STRAWBERRY FRUIT.
Sweet Bread Dough:
- Combine all dry ingredients in a mixing bowl and stir briefly until well blended.
- Add eggs, milk, and water to the mixture above, stir until 3/4 smooth, then add butter/margarine and stir again until smooth.
- Remove the dough from the mixing bowl, shape into a ball, cover with plastic wrap, and let rest for ± 30 minutes.
