Tiger Rolls
10-088
Group Jelly Roll
Ingredient
KG
%
PETTINA SPONGE MIX COMPLETE
0.300
100.00
Whole Eggs
0.225
75.00
Water
0.068
22.50
Butter (melted)
0.045
15.00
Total Weight: 0.638
Group Tiger lining
Ingredient
KG
%
Egg Yolk
0.175
-
Sugar
0.075
-
Cornstarch
0.020
-
BAKELS BAKE STABLE CUSTARD MIX
0.005
-
Total Weight: 0.275
Group Filling
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.300
-
Condensed Milk
0.045
-
Cold water
0.150
-
Total Weight: 0.495
How to do it:
Jelly Roll:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 minutes at high speed.
2. Fold in melted butter carefully.
3. Deposit batter in a paper-lined jelly roll pan. (16”x12”x1” jelly roll pan)
4. Bake at 180 ºC.
5. Put filling and roll.
Tiger Lining:
1. Whisk egg yolk and sugar for 4 minutes.
2. Add cornstarch and Bakels Bake-stable Custard Mix gradually.
3. Place in a wax paper-lined jelly roll pan and bake at 220C for 5 minutes.
Filling:
1. Whip Bakels Whipping Cream at high speed for 1 min.
2. Combine cold water and Bakels Condensed Milk. Add solution gradually to the cream while mixing at high speed for 5 mins. or until desired volume is achieved.
Yield: 1 roll
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