Ingredients

Group Roll
Ingredient
KG
Weight (%)
Cake Flour
0.150
100
Sugar
0.225
150
BAKELS CAKE CONCENTRATE
0.008
5
BAKELS OVALETT
0.030
20
Eggs
0.450
300
Oil
0.150
100
Total Weight: 1.013
Group Yema
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.050
-
Water
0.150
-
BAKELS DULCE DE LECHE
0.100
-
Total Weight: 0.300

Method

How to do it:

1. Combine all ingredients except oil.
2. Using a wire whisk, mix on low speed for 30 seconds.
3. Shift to high speed and mix for 5 minutes.
4. Shift to low speed and mix for 30 seconds.
5. Fold in oil.
6. Deposit in a jelly roll pan.
7. Bake at 200°C for 10 minutes.
8. Remove from the pan.
9. Apply filling and roll.
10. Cool and spread prepared topping.

Filling/Topping:
1. Mix together Bakels Bake Stable Custard Mix and water at medium speed until homogenous.
2. Add Bakels Dulce de Leche until well incorporated.

Yield

1 roll

Ingredients

Group Roll
Ingredient
KG
Weight (%)
Cake Flour
0.150
100
Sugar
0.225
150
BAKELS CAKE CONCENTRATE
0.008
5
BAKELS OVALETT
0.030
20
Eggs
0.450
300
Oil
0.150
100
Total Weight: 1.013
Group Yema
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.050
-
Water
0.150
-
BAKELS DULCE DE LECHE
0.100
-
Total Weight: 0.300

Method

How to do it:

1. Combine all ingredients except oil.
2. Using a wire whisk, mix on low speed for 30 seconds.
3. Shift to high speed and mix for 5 minutes.
4. Shift to low speed and mix for 30 seconds.
5. Fold in oil.
6. Deposit in a jelly roll pan.
7. Bake at 200°C for 10 minutes.
8. Remove from the pan.
9. Apply filling and roll.
10. Cool and spread prepared topping.

Filling/Topping:
1. Mix together Bakels Bake Stable Custard Mix and water at medium speed until homogenous.
2. Add Bakels Dulce de Leche until well incorporated.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake