Strawberry four seasons cake roll | Corman International

Ingredients

• 210 g pasteurized liquid egg yolks
• 90 g vegetable oil
• 25 g Corn Strarch
• 115 g T45 flour
• 80 g honey
• 350 g pasteurized liquid egg whites
• 125 g sugar
• 145 g milk
• SQ strawberry red food colouring
• 500 g white chocolate 33%
• 150 g cocoa butter
• 25 g grape seed oil
• SQ fat-soluble red colour
• 90 g sugar
• 5 g ice cream stabilizer
• 90 g pasteurized liquid egg yolks
• 140 g Traditional Butter 82% fat – Block
• 630 g frozen strawberry puree
• 13 g NH pectin
• 100 g strawberry syrup
• 500 g Sculpture 30.2% fat