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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:
- 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.
- 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.
