PERSIAN ROLLET-E KHAMEI (CRÈME ROLLET) RECIPE Makes: 9 servings INGREDIENTS: For the Cake: -- 3 Egg yolks, room temperature -- 2 tbsp (3 g) White granulated sugar (for egg yolks) -- 2 tbsp (30 ml) Vegetable oil -- 2 tbsp (30 ml) Milk (room temperature) -- 1/2 tsp Pure vanilla extract -- 1/4 tsp Rose water (optional) -- 2.0 oz (57 grams) All-purpose flour, sifted -- 1.5 tbsp (10.5 g) Cornstarch, sifted -- 3 Egg whites, room temperature -- 1/4 tsp Apple cider vinegar -- 2 tbsp (30 g) White granulated sugar (for egg whites) For the Whipped Cream Filling: -- 1 1/4 cup (296 ml) Heavy cream (cold) -- 1 tbsp (7 g) Powdered sugar -- 1/4 tsp Pure vanilla extract -- 1/4 tsp Rose water (optional) -- 1 packet Dr Oetker Whip-It stabilizer powder Powdered sugar for rolling the cake INSTRUCTIONS: -- Preheat the oven to 375 F (190 C). -- Grease a 9 x 13-inch baking sheet (jelly roll pan), line it with parchment paper and then grease the top of the parchment paper. Set aside. -- Whip the egg whites. --- Make sure the mixer attachments are cleaned. --- In a large bowl, whip the egg whites until frothy (bubbles start to form). --- Add in the vinegar and 2 tbsp sugar, and whip until fluffy with soft peaks. -- Cream the egg yolks. --- In another large bowl, beat together the yolks and 2 tbsp sugar until combined (about 60 seconds). --- Add in the oil, milk, vanilla extract and rose water, then beat until combined again (about 30 seconds). --- Sift in the flour and cornstarch and beat until combined and smooth (about 2 minutes), scraping the sides of the bowl halfway and at the end of 2 minutes. --- Set aside. -- Combine the batter. --- Using a silicone spatula, gently fold the whipped egg whites into the egg yolk mixture in multiple additions (preferably 2-3). --- Fold until fully combined. Work very gently to prevent the batter from deflating. -- Bake. --- Gently pour the batter into your prepared baking sheet and use a silicone spatula (or offset spatula) to smooth out the top. ---- Drop the pan a few times from about 6 inches above the counter to help settle and level the batter. --- Bake for 14-15 minutes or until golden on top. ---- You can test for doneness by gently touching the cake with your index finger; it should not be sticky or leave cake residue on your finger. --- Once out of the oven, let the cake cook for 5 minutes. -- Roll up the cake. --- Sprinkle the top of the cake with powdered sugar. --- Cover the top of the cake pan with a kitchen towel about the same size or larger than the cake pan. --- Use another cookie sheet placed upside down on top of the kitchen towel to flip the cake. --- Gently peel off the parchment paper and immediately roll up the cake with the kitchen towel - start rolling from the short end. --- Allow the wrapped cake to cool down to room temperature before moving onto the next step (45 minutes to an hour). -- Make the whipped cream. --- While the cake is cooling, make the whipped cream. --- In a large bowl, combine the cold heavy cream, sugar, vanilla extract and rose water, along with a packet of Whip-it powder. --- Whip the heavy cream to firm peaks. -- Fill the cake roll. --- Unroll the cooled cake bread onto a work surface. --- Trim off 1/2 inch from both short ends or if any burned or extra thin edges need to be eliminated. --- Using a spatula, gently spread the whipped cream evenly on top of the cake leaving 1/2-inch margin without cream along the long sides and the end edge. --- Use some shipped cream to fill in the outer exposed seam. --- Cover the cake roll with plastic wrap and let it chill in the refrigerator for at least 2 hours before slicing. --- This cake is delicious without any decoration or embellishment. If you choose to decorate, wait until right before serving. NOTES -- Serving Options: Decorate this cake with powdered sugar sprinkled on top and/or on each individual slice as served. Decorate with fruit or chocolate syrup. Add finely chopped pistachios to the batter before cooking or to the crème before spreading it on the cake. -- Make-Ahead Instructions: you can make this cake roll one day ahead of time and let it chill in the refrigerator overnight. Wait to decorate the cake until just before serving. -- Storing Instructions: store your cake roll covered in the refrigerator for up to 3-4 days. Do not freeze this cake roll as whipped cream doesn't freeze well.
@mikeeslami1746
Жыл бұрын
You are the best in the west . We truly appreciate you .
@elahehmozaffarian5648
Жыл бұрын
Sorry......just saw the recipe. My apologies :(
@AllieSheffield
Жыл бұрын
Can I have the sacrificed piece please 🙏🏻 don’t let it go to waste 😂🥰
@elahehmozaffarian5648
Жыл бұрын
Measurements of the ingredients please 🙂
@CafeBagheri
Жыл бұрын
The first (pinned) right here under this video.
@artigotale
Ай бұрын
This is lovely
@mahdokhtghanati6292
6 ай бұрын
Where is the recipe?
@CafeBagheri
6 ай бұрын
Right here in the comments section under the video. It is pinned.
@mistxd_hi1455
Жыл бұрын
Bruises sent me here to help hopefully you will become more popular
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