Group I
Ingredient
KG
1.000
Eggs
0.800
Water
0.200
Total Weight: 2.000
Group II
Ingredient
KG
Water
0.300
Sorbitol or Glycerine
0.100
Total Weight: 0.400
Group III
Ingredient
KG
Pettina Castor Sugar
0.150
Total Weight: 0.150
Group IV
Ingredient
KG
0.200
Cold Water
1.000
Total Weight: 1.200
Group V
Ingredient
KG
Cinnamon
0.100
Total Weight: 0.100
  1. Mix all ingredients from Group I in a mixing bowl.
  2. Mix on slow speed for 2 minutes and then for 8 minutes on high speed.
  3. Add ingredients from Group II and mix on slow speed for 1 minute.
  4. Prepare 2 baking trays with silicone paper.
  5. Scale 1 150g mixture and spread evenly onto each of the baking trays.
  6. Bake at 230˚C for 10 minutes in a rotary oven or 7 minutes in a deck oven.
  7. To make the Milk Tart mixture for the filling, blend ingredients from Group IV on fast speed ensuring that there are no lumps.
  8. Once the Swiss Roll mixture has baked, remove from the oven and dust with Group III.
  9. Allow to cool and apply 400g of the Milk Tart mixture evenly over the Swiss Roll sheet and then sprinkle Group V over the top.
  10. Cut the Swiss Roll sheet long ways down the middle.
  11. Roll into Swiss Rolls and then cut into equal size Mini Swiss Roll pieces.
  12. Decorate as desired.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas