Kiwi Fruit Roulade
19-082
Group Batter
Ingredient
KG
%
BAKELS KIWI MUFFIN MIX
1.000
100.00
Egg Yolk
0.450
45.00
Water
0.280
28.00
Corn Oil
0.400
40.00
Total Weight: 2.130
Group Whipped Eggwhite
Ingredient
KG
%
Egg white
1.000
100.00
White Sugar
0.240
24.00
Cream of tartar
0.015
1.50
Total Weight: 1.255
Group Topping
Ingredient
KG
%
CREMESS SUPERIOR
0.400
-
Water (ice cold)
0.400
-
Total Weight: 0.800
How to do it:
1. In a clean bowl, add all the batter ingredients and whisk for 4 minutes at full speed. Set aside.
2. For the whipped egg white, whip all the ingredients except sugar at medium speed for 1 minute.
3. Gradually add the sugar and continue whisking in full speed for 5 minutes till medium peak stage.
4. Fold the batter ingredients and whipped egg white.
5. Bake at 190°C for 14-17 minutes.
6. Cool down and set aside.
7. For the Crème Chantilly, whipped the Cremess Superior with Ice Cold Water for 3-4 minutes at high-speed.
Yield: 6 pieces 11" x 15" x 2"
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