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Pudding roll with strawberries

Pudding roll with strawberries

    

Easy fresh roll.

Cook

No. of servings

Ready in

60 min.

Difficulty

medium

 

 

1. Roll base

chicken egg 6 pcs  powdered sugar 2.75 oz (80 g)

Whip the eggs with sugar.

Roll base

2. 

flour medium 2.75 oz (80 g)  corn starch 0.5 oz (15 g)  baking powder for gingerbread 1 tsp

Add flour,starch, baking powder. Knead the dough, pour on a baking sheet (42x38cm) lined with baking paper.

3. 

Bake for 12-15 minutes at 670°F (355°C) F (355°F (180°C) C).

4. 

After baking, roll the dough and let it cool. It holds better shape after filling with cream.

5. Pudding cream

semi skimmed milk 1,5% 1.1 cup (250 ml)  strawberry Pudding - powder 1.5 oz (40 g)  strawberry syrup 3.25 tbsp (50 ml)

Pudding cream

6. 

unsalted butter 3.5 oz (100 g)  strawberries

Stir in the lukewarm milk (rather lightly warm) butter. Put in the fridge to harden (the cream must be easy to spread). Wash the strawberries and cut them into slices.

7. Create the roll

Unroll the roll base and spread pudding cream. Put the slices of strawberries in any amount.

Create the roll

8. 

Wrap the roulade and store it in the cold for 3-4 hours to solidify.

9. 

Before serving, cut and sprinkle the portions on a plate with sifted powdered sugar.

Bon appetit!

baking powder for gingerbread1tsp1teaspoon
chicken egg6pcs6pieces
corn starch0.5oz15grams
flour medium2.75oz80grams
powdered sugar2.75oz80grams
semi skimmed milk 1,5%1.1cup250milliliters
strawberries-
strawberry Pudding - powder1.5oz40grams
strawberry syrup3.25tbsp50milliliters
unsalted butter3.5oz100grams

 

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