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How to make ROLL CAKE. I don't know what name you know this bread by, I know they also call it gypsy arm, queen's arm or pionono, but anyway I am very happy to share it with you because it is my Grandmother's RECIPE and the one that my Mom always made for us as soon as she started. The cold and the truth is that making it brings back very nice memories, come on, I invite you to prepare it with me...
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Ingredients(39.5Cm×25.5Cm):
125 gr (95 gr All-purpose wheat flour (1/2 Cup + 2 Tbsp) + 30 g of Powdered Milk or Cornstarch (4 Tbsp)).
1 tsp baking powder (3 gr).
125 gr Fats (65 gr of Melted Butter +
60 gr of Neutral Vegetable Oil).
125 gr of refined sugar.
1/4 tsp salt.
1 tsp Vanilla Essence (Optional).
For the filling:
Jam.
To decorate:
Sugar to taste.
⏩Tips and recommendations:
1. If you use cornstarch and your flour has more than 10% protein, I recommend using 65 g of all-purpose wheat flour and 60 g of cornstarch for the recipe, this is how my Grandmother prepared it in Mexico because the flour there is normally greater than 10% protein.
2. For the recipe my grandmother used only 125 melted butter but I like to combine it with neutral oil so that the bread is even juicier.
3. When you roll the bread, leave it on the cloth for a minimum of 20 to 30 minutes if you added sugar like me, if you don't add sugar, let it rest for an hour until it is cold.
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⏩Episodes:
00:00 Intro.
00:25 Mixing the dry ingredients for the WRAPPED CHILD.
00:59 How to separate the yolks and whites for the WRAPPED CHILD.
01:16 How to prepare the dough for the WRAPPED CHILD.
06:06 Size of the mold to use for the WRAPPED CHILD.
06:45 Baking temperature and time.
07:02 How to form the WRAPPED CHILD.
08:21 How to fill out the WRAPPED CHILD.
08:40 How to roll up the WRAPPED CHILD.
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