Rollet-e Khamei (Persian Creme Rollet) رولت خامه ای، دستور قدیمی قنادی تهران
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- čas přidán 21. 05. 2024
- If you were looking for an exceptional Valentine's treat for your sweetheart, here it is! The creme rollet dessert with a Persian touch! A wildly popular Iranian sweet that came from central Europe (Switzerland, France or Belgium) in 1940's or '50's, it has become a main offering in all of Iran's top bakeries. This is too easy not to make for your Valentine in the next few days. Full English recipe is below in comments.
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0:00 Introduction
0:34 Whisk egg whites
1:41 Cream egg yolks and sugar
3:06 Add oil, milk, vanilla, rose water
3:41 Add flour and corn starch
5:02 Fold egg white and yolk mixtures together
6:53 Pour batter in the pan
9:01 Bake the cake in 375 F pre-heated oven
9:30 Cake is ready and out of the oven
10:30 Sprinkle powdered sugar on the cake
11:14 Wrap cake in kitchen towel
12:10 Wrap cake in towel
12:35 Let the rolled cake cool down
12:53 Whip the heavy cream
16:01 Spread heavy whipped cream on the cooled cake
18:20 Roll up cake and cream
19:10 Wrap and refrigerate the rollet
20:10 Un-wrap and slice the rollet
23:05 Outtro - Jak na to + styl
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.
You are the best in the west .
We truly appreciate you .
Bruises sent me here to help hopefully you will become more popular
Can I have the sacrificed piece please 🙏🏻 don’t let it go to waste 😂🥰
🎉🎉
Measurements of the ingredients please 🙂
The first (pinned) right here under this video.
Sorry......just saw the recipe. My apologies :(
Ben, I need you to make this for us?!❤
Where is the recipe?
Right here in the comments section under the video. It is pinned.