Red Velvet Puff Roll cake
Sunday, March 1, 2020
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Dough base 1/2
recipes
- Materials:
500 g high protein wheat flour
1 tsp salt
1 tbsp lemon juice
200 ml of cold water
50 g butter margarine, melt
Fat folding:
500 g folding fat from the mixture of butter and wheat flour, or korsvet
or pastry margarine.
1 egg yolk
for spreads and adhesive
- How to make:
1. Put the flour and salt into a large enough basin, make a hole in the
middle, pour lemon juice, cold water, and melted butter into the hole. Stir
with fingertips until well blended.
2. Move the dough onto the marble table, knead it into a dough that blends but
not proof. Or it can also be stirring in a special mixer dough heavily. The
dough is ready for laminated (ground, fat coated, and folding).
3. Follow the below folding fat placement methods. Select one method,
French method or English method.
- FRENCH methods
How to make:
1. Milled dough forming a square.
2. Milled also folding fats form a square.
3. Put the fat folding in the middle of the dough.
4. Bend the dough on four sides so that the fat is covered by the dough.
5. The next is starting a folding step.
· English method
How to make:
1. Milled dough so that it forms a rectangle.
2. Milled also the fat folding so that it forms a rectangle with a length
of 2/3 from the dough length.
3. Put the fat folding over the dough then fold into three parts so that
all the dough parts come into contact with fat.
4. Next, start the folding step.
- Dough Folding
There are two ways of folding dough method, namely:
Single Fold
1. Milled dough forming a rectangle with a thickness of 1 cm.
2. Fold the dough into 3 layers.
Double Fold or also known as Four-Fold
1. Milled dough forming a long shape with a thickness of 1 cm.
2. Fold the dough into 4 layers, that is by folding the sides of the edges
towards the center.
To make puff pastry is required 6 times single-fold or 4 times double
fold and each time will do the polishing and folding of the dough should be
rested in the freezer for 20 minutes. Each start of the polishing is always
rotated 90o from the previous direction.
In fact, besides the 2 methods above, there is also the Dutch method,
but it is not recommended to be done in tropical countries except in a very
cool AIR conditioned room. In the Dutch method folding fat is outside the
dough. Because it is outside the dough, if the weather is warm like in
Indonesia which is a tropical climate is very risky fat becomes very mushy and
melted so that it becomes sticky and difficult to do.
- Red Velvet Roll Cake:
6 egg yolks
3 egg
whites
1 tsp cake
emulsifier (eg TBM, Ovalet, SP, quick 75)
50 g low
protein wheat flour
50 g
butter, melt
2 tsp dark
red color good quality
1/4 tsp
vanilla essence
- Content:
100 g cream
cheese, room temperature
50 g
refined sugar
1 tbsp
lemon juice
1 tsp
grated lemon peel
50 g
strawberry or blueberry jam, to taste
- Topping:
50 g almond
chips, roasted
Strawberry
fruit or fresh blueberries to taste
- How to make:
1.
Prepare 1/2 dough puff pastry, the dough is
spread to a thickness of 0.5 cm and cut in size 10 x 30 cm. Puncture its surface
with a fork. Bake in the oven with a temperature of 200oC for 30
minutes until the crispy brownish-yellow. Pick up and chill.
2.
Contents: Shake the cream cheese until blended, add refined sugar
gradually while whipped until gently. Add lemon juice and lemon peel, shake
briefly until blended. Put it in a triangular bag and store it in the
refrigerator until it is used.
3.
Roll cake: Preheat the oven at a temperature of 200oC,
prepare a size sheet of 24 x 24 cm tall 3 cm, give it a paper mat, apply with
butter, set aside. Beat the egg yolks, egg whites, emulsifiers, and sugar to a
thick trace. Add flour while filtered, stirring slowly until blended.
4.
Take 4 tbsp of dough, mix with melted butter, dye and vanilla, stir
well then re-input this mixture into the dough of sugar egg while in the
stirring slowly until blended, this technique aims to make butter, dye, flavor
more easily blended. Pour the dough into a baking pan, bake for 20 minutes,
lift and let stand until warm.
5.
Resolution: Flip the Roll cake on the paper bread or heat-resistant
plastic (because this type of plastic is also nonstick), apply the surface of
the roll cake with strawberry or blueberry jam and stuffing.
6.
Put the puff pastry on one side of the roll cake then roll it slowly.
Apply the surface of the roll cake with the rest of the contents, sprinkle
almond chips and sprinkled fine sugar before serving.
- Note: Puff pastry is very long cut in length 30 cm because it
will shrink slightly during roasting.