Tiger Pattern Croissant Roll Cake
Tiger Pattern Croissant Roll Cake
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Part Ⅰ | ||
| Egg Yolk | 60 | 57.98% |
| Part Ⅱ | ||
| Granulated Sugar | 22 | 21.26% |
| Salt | 0.3 | 0.29% |
| Citric Acid | 0.1 | 0.10% |
| Xanthan Gum | 0.06 | 0.06% |
| Part Ⅲ | ||
| Corn Starch | 8 | 7.73% |
| Compound Enzyme Preparation M4 | 0.3 | 0.29% |
| Compound Leavening Agent BP-18 | 0.4 | 0.39% |
| Compound Emulsifier CE8503 | 1 | 0.97% |
| Part Ⅳ | ||
| Compound Emulsifier DL1170 | 0.5 | 0.48% |
Glycerin | 1.8 | 1.74% |
| Part Ⅴ | ||
| Soybean Oil | 9 | 8.70% |
| Egg Flavor | 0.03 | 0.03% |
| Sour Powder TW007 | As need | |
| Savory Salad Dressing | As need | |
| Total | 103.49 | 100.00% |
Progress：
1. Add Part Ⅰ into mixing bowl and stir lump-free; add Part Ⅱ and mix at speed 4 until sugar fully dissolved.
2. Add sieved Part Ⅲ, blend to smooth without granules.
3. Add Part Ⅳ and whip to specific gravity 0.5.
4. Fold in Part Ⅴ and mix until batter is smooth.
Moulding, Final Proofing & Baking：
Deposit 500g tiger-skin batter per tray.
Baking setting: 255℃ top / 130℃ bottom, 6 min.
Cut into 20cm-wide sheets, divide into 8cm-side triangles, spread filling and roll up.
