Group A
Ingredient
KG
0.100
Eggs
0.050
0.050
Yellow Coloring
0.100
Total Weight: 0.300
Group B
Ingredient
KG
0.500
Egg Yolk
0.200
Water
0.100
Corn Oil
0.200
Total Weight: 1.000
Group C
Ingredient
KG
Egg White
0.500
Sugar
0.250
Total Weight: 0.750
Total Weight: 0.400
- Hand whisk all ingredients (A) until evenly mix and put batter in the pipping bag.
- Beat all ingredients (B) at medium speed for 3mins and set it aside.
- Beat all ingredients (C) until medium foam. Fold (A) until evenly mix.
- On the baking sheet, draw the pattern you desire and pour into the 12” x 12” baking tray.
- Bake the 750g batter at 210°C for 15mins and let it cool.
- Mix all ingredients (D) and wipe on the cake surface. Roll up to a swiss roll shape and let it set in the freezer for minimum an hour and it is ready to served.
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