Learn from us: Recipes

Ingredients A:

• 200 gr Egg yolks
• 150 gr Whole eggs
• 150 gr Sugar
• 15 gr Cake Emulsifier
• 30 gr Instant rawon spices

Ingredients B:

• 60 gr Medium protein flour
• 15 gr Corn starch
• 20 gr Powdered milk
• 10 gr Charcoal powder

Ingredients C:

• 100 gr FILMA^® Margarine
• 50 gr FILMA^® BOS (Butter Oil Substitute)
• Black food colouring, as per your needs

Topping

• 1 tbsp. small onion spring, chopped
• 1 tbsp. White sesame

Cooking Instructions:

1. Mix all ingredients A until it expands, then add Ingredients B and C, stir again until it thickens. Then add the Ingredients D, stir evenly.
2. Pour the dough into the 30X40X2 cm baking pan, bake in the oven with temperature of 170°C for 15-18 minutes.

Rawon Filling

Ingredients A:

• 200 gr Beef (Rib Eye), sliced lengthwise
• 2 tbsp. Instant rawon spices

Ingredients B:

• 100 gr Cooking Cream
• 200 gr Fresh milk
• 30 gr Corn starch

Cooking Instructions:

Mix all ingredients A, let it sit for about 2 hours until the spices is completely absorbed by the beef. Add the ingredients B, recook until it thickens.

Finishing:

Fill the rawon roll tart with the rawon filling, then rolled and pressed to make it compact.