Скачать или смотреть Raspberry pistachio roll

Raspberry Pistachio Roulette

The main purpose of this tutorial is more of a roulette. You can remove the syrup, jam, and pistachio cream and just use plain pastry cream


We want this

Rollette

Eggs: 3

Sugar: 60 grams

Water: 40 ml

Bar syrup 30 ml

Flour: 95 grams

Baking powder: 1/4 tsp

Vanilla: 1/2 tsp

Salt: 1/8 tsp

Filling

Pastry cream 350 grams

Pistachio cream 1 tsp to 2 tsp

Raspberry jam syrup 3 tsp

Oven 190 degrees for 7 minutes for an electric oven

210 degrees for 7 to 10 minutes for a gas oven

Only the surface color should change)

Mold: 30*40 I made twice for two molds (4030

Note

1. Separate the whites and yolks and put the white in the refrigerator for 15 minutes to cool down a bit

For the flexibility of the roll, the moisture of the dough must be maintained, so you should use bar syrup. Therefore, your bar syrup should not be thick and its thinness will help you. To prepare your syrup, you must pour water and sugar into the boiling milk in a ratio of 1:1. For example, I used 1/4 cup of sugar and 1/4 cup of water. After pouring it into the boiling milk, put it on medium heat and stir until the sugar dissolves and starts to boil for 2 to 3 minutes. Then turn off the heat and let it cool completely before using it. I prepare it the night before. Baking the roll is not like a cake because there is only a thin layer on the surface of the roll. When it is cooked, it means the work is done, so be sure to use the high element for baking and turn off the oven after the color changes.