Cake Roll
Cake Roll
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Part Ⅰ | ||
| Whole Egg | 600 | 42.39% |
| Water | 20 | 3.53% |
| Part Ⅱ | ||
| Fine Granulated Sugar | 175 | 12.36% |
| Trehalose | 90 | 6.36% |
| Citric Acid | 2.5 | 0.18% |
| Preservative | As need | |
| Part Ⅲ | ||
| Cake Flour | 180 | 12.72% |
| Compound Emulsifier CE8523 | 68 | 4.80% |
| Part Ⅳ | ||
| Liquid Sorbitol | 40 | 2.83% |
Glycerin | 20 | 1.41% |
| Malt Syrup | 15 | 1.06% |
| Compound Emulsifier DL2030 | 30 | 2.12% |
| Part Ⅴ | ||
| Rapeseed Oil | 125 | 8.83% |
| Shortening EO208 | 20 | 1.41% |
| Total | 1415.5 | 100.00% |
Progress：
1. Put Part Ⅰ and Part Ⅱ into mixing bowl, stir until no egg lumps and sugar dissolves completely.
2. Add Part Ⅲ and mix thoroughly until lump-free.
3. Add Part Ⅳ and whip to specific gravity of 0.43.
4. Finally add Part Ⅴ, mix until batter is smooth with specific gravity of 0.47.
Moulding, Final Proofing & Baking：
Flat tray, depositing weight: 1300g
Baking condition:
185℃/135℃, 15min
195℃/140℃, 15min
