Red Velvet Puff Roll cake

Dough base 1/2 recipes
Classic Puff Pastry

  • 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.

Another Recipe

Tuna Puff

  • 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.

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