Eggless Korean Rolls Online Course by Jeyadra Vijayselvan

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 Eggless Korean Rolls Online Course by Jeyadra Vijayselvan

Eggless Korean Rolls

Online Course

Your Name: ________________

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 Eggless Korean Rolls Online Course by Jeyadra Vijayselvan

Important Note

This document is to support and enhance your learning journey. We strongly advise you to first watch
the recorded video lesson in its entirety before utilizing the document. The video lesson provides
essential context, demonstrations, and explanations that will compliment your understanding and
application of the content presented here.

This document is provided solely for the benefit of registered students enrolled in our online baking
class. It is strictly prohibited to misuse, reproduce, distribute, or duplicate any part of this document
without prior authorization from Jeyadra Gourmet Foods. Any unauthorized use or duplication of this
document may result in legal action. We appreciate your cooperation in upholding the integrity of our
educational materials.

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 Eggless Korean Rolls Online Course by Jeyadra Vijayselvan

Table of Contents

Topic 1: Eggless Brioche ........................................................................................................... 5

Topic 2: Cinnamon Butter Filling ........................................................................................... 6
Topic 3: Custard Filling ............................................................................................................ 6
Topic 4: Sweet Corn Filling ...................................................................................................... 6
Topic 5: Tiramisu Filling .......................................................................................................... 7
Topic 6: Banana Pudding Filling ............................................................................................ 7
Topic 7: Dubai Chocolate Filling ............................................................................................ 7
Topic 8: Whipped Cream Frosting ......................................................................................... 7
Topic 9: Pecan Cinnamon Delight Korean Rolls ................................................................. 8
Topic 10: Dubai Chocolate Korean Rolls............................................................................... 8
Topic 11: Sweet Corn Butter Roll............................................................................................. 8
Topic 13: Banana Pudding Roll ............................................................................................... 9
Topic 14: Blueberry Yogurt Roll .............................................................................................. 9
Topic 15: Mixed Berry Brioche Roll ........................................................................................ 9
Topic 16: Cocoa Hazelnut Roll ................................................................................................ 9
Topic 17: Assembly .................................................................................................................... 9

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 Eggless Korean Rolls Online Course by Jeyadra Vijayselvan

Topic 1: Eggless Brioche

Eggless Brioche by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestions

Final Yield ~ 500g Approx
All Purpose Flour 250g
Milk 155g any toned milk
Instant Yeast 1 3/4 tsp gloripan
Caster Sugar 40g
Butter 30g unsalted/salted amul
Oil 15ml flavorless oil
Vanilla Essence 1/4 tsp ossoro
Milk Powder 20g
Custard Powder 1 1/2 tsp
Salt 1/4 tsp
Baking Tin Size 10 x 2 x 3.5 inches use any rectangle baking tin
Baking Temperature 190°C 20 minutes

Glaze by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestions

Final Yield ~ 80g Approx
Cream Cheese 25g dlecta
Fresh Cream 15g amul
Caster Sugar 40g
Vanilla 1/2 tsp ossorro

Procedure

Dough Preparation
1. Put all the ingredients for Eggless Brioche in one bowl, combine and knead until the dough is soft and non-
sticky. Allow it to ferment until it doubles in size, which takes approximately 30 minutes
2. Roll the dough into a rectangular sheet measuring 30 x 24 cm and 1 cm thick
3. Spread your choice of filling evenly (100g), roll it to a log, and cut into 5cm wide rolls. Arrange the rolls in a
greased baking tin, cover and proof at room temperature until double in volume
4. Pipe 30g fresh cream (amul) into the gaps and bake in a preheated oven until golden brown

Glaze Preparation
5. Put all the ingredients in a mixer jar and blend to smooth consistency

Glazing Brioche Roll

6. Immediately after baking, over the hot Korean rolls pour the glaze

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 Eggless Korean Rolls Online Course by Jeyadra Vijayselvan

Topic 2: Cinnamon Butter Filling

Cinnamon Butter Filling by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestions

Final Yield ~ 300g Approx
Cinnamon Powder 2 tsp
Butter 200g salted/unsalted amul
Caster Sugar 100g

Procedure
Blend all the ingredients until smooth

Topic 3: Custard Filling

Custard Filling by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestions

Final Yield ~ 300g Approx
Custard Powder 15g
Milk 200g any toned milk
Caster Sugar 70g
Butter 60g salted/unsalted amul

Procedure
1. In a saucepan, mix milk, sugar, and custard powder. Cook on medium heat, stirring constantly, until thick and
smooth
2. Remove from heat, add butter, and mix well
3. Transfer to a bowl, cover with cling wrap, and let it cool
4. Refrigerate until use.

Topic 4: Sweet Corn Filling

Sweet Corn Filling by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestions

Final Yield ~ 300g Approx
Custard 200g
Sweet Corn Paste 100g cooked & ground

Procedure
1. In a saucepan, cook the sweet corn paste with the custard over medium heat until blended together
2. Transfer the custard to a bowl, cover the surface with cling wrap and allow to cool. Refrigerate until use.

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 Eggless Korean Rolls Online Course by Jeyadra Vijayselvan

Topic 5: Tiramisu Filling

Tiramisu Filling by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestions

Final Yield ~ 300g Approx
Custard 230g
Mascarpone Cheese 70g dlecta
Instant Coffee Powder 2 tsp

Procedure
1. In a bowl add custard, instant coffee powder and mascarpone cheese
2. Gently fold them together using a spatula until the mixture is smooth and uniform. Refrigerate until use.

Topic 6: Banana Pudding Filling

Banana Pudding Filling by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestions

Final Yield ~ 300g Approx
Custard 250g
Banana Puree 50g freshly pureed robusta

Procedure
1. In a saucepan add custard and banana puree, cook over medium heat until it combines
2. Remove from heat and allow the mixture to cool to room temperature. Refrigerate until use

Topic 7: Dubai Chocolate Filling

Dubai Chocolate Filling by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestions

Final Yield ~ 300g Approx
Pistachio Butter 185g any brand
Kataifi/ Kunafa Vermicelli 115g golden roasted in ghee kunafa bake

Procedure
1. Mix both the ingredients and use as required

Topic 8: Whipped Cream Frosting

Whipped Cream Frosting by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestions

Final Yield ~ 150g Approx
Custard 5og
Whipped Cream 100g stiff peak richs star whip

Procedure
1. In a mixing bowl, combine custard and whipped cream
2. Gently fold them together using a spatula until the mixture is smooth. Refrigerate until use

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 Eggless Korean Rolls Online Course by Jeyadra Vijayselvan

Topic 9: Pecan Cinnamon Delight Korean Rolls

Assembly of Pecan Cinnamon Delight by Jeyadra Vijayselvan

Ingredients Measurements Notes Notes 2

Final Yield 4 Rolls
Cinnamon Filling 100g to fill after baking refer to topic 2
Glaze 150g for decoration refer to topic 1
Cinnamon Sugar 30g for final sprinkling 30g sugar + 1tsp cinnamon powder
Pecans 50g topping

Topic 10: Dubai Chocolate Korean Rolls

Assembly of Dubai Chocolate Roll by Jeyadra Vijayselvan

Ingredients Measurements Notes Notes 2

Final Yield 4 Rolls
Pistachio Butter 100g to fill after baking any brand
Whipped Cream Frosting 150g for decoration refer to topic 8
Dubai Chocolate Filling 100g for decoration refer to topic 7
Milk Chocolate 150g for decoration Melted, tempered

Topic 11: Sweet Corn Butter Roll

Assembly of Sweet Corn Butter Roll by Jeyadra Vijayselvan

Ingredients Measurements Notes Notes 2

Final Yield 4 Rolls
Sweet Corn Filling 1 100g to fill after baking refer to topic 4
Whipped Cream Frosting 150g for decoration refer to topic 8
Sweet Corn Filling 2 100g for decoration refer to topic 4
Roasted Corn on Cob 4 for decoration
Butter Block 4 for decoration salted, cold

Topic 12: Boozy Tiramisu Roll

Assembly of Boozy Tiramisu Roll by Jeyadra Vijayselvan

Ingredients Measurements Notes Notes 2

Final Yield 4 Rolls
Tiramisu Filling 1 100g to fill after baking refer to topic 5
Whipped Cream Frosting 150g for decoration refer to topic 8
Tiramisu Filling 2 100g for decoration refer to topic 5
Cocoa Powder 50g for dusting in the end any brand
Savoiardi Biscuits 4 for decoration any brand
Rum Pipettes 4 for decoration any brand
Chocolate Chips Handful for decoration any brand

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 Eggless Korean Rolls Online Course by Jeyadra Vijayselvan

Topic 13: Banana Pudding Roll

Assembly of Banana Pudding Roll by Jeyadra Vijayselvan

Ingredients Measurements Notes Notes 2

Final Yield 4 Rolls
Banana Pudding Filling 1 100g to fill after baking refer to topic 6
Whipped Cream Frosting 150g for decoration refer to topic 8
Banana Pudding Filling 2 100g for decoration refer to topic 6
Banana Slices 75g for decoration robusta
Vanilla Drop Biscuits Handful for decoration any brand
Caramel Syrup 50g for decoration hersheys

Topic 14: Blueberry Yogurt Roll

Assembly of Blueberry Yogurt Roll by Jeyadra Vijayselvan

Ingredients Measurements Notes Notes 2

Blueberry Jam 1 40g to fill after baking any brand
Blueberry Yoghurt 200g for decoration any brand
Whipped Cream Frosting 150g for decoration refer to topic 8
Blueberry Jam 2 60g for decoration any brand
Blue Berries 100g for decoration any brand
Icing Sugar 50g for dusting any brand

Topic 15: Mixed Berry Brioche Roll

Follow this method for any Jam/ Biscoff or any Spreads

Assembly of Mixed Berry Brioche Roll by Jeyadra Vijayselvan

Ingredients Measurements Notes Notes 2

Mixed Fruit Jam 40g to fill after baking any brand
Whipped Cream Frosting 150g for decoration refer to topic 8
Mixed Fruit Jam 60g for decoration any brand
Berries 100g for decoration any brand

Topic 16: Cocoa Hazelnut Roll

Assembly of Cocoa Hazelnut Roll by Jeyadra Vijayselvan

Ingredients Measurements Notes Notes 2

Chocolate Hazelnut Spread 1 100g to fill after baking nutella
Whipped Cream Frosting 150g for decoration refer to topic 8
Chocolate Hazelnut Spread 2 100g for decoration nutella
Cocoa Powder 30g for dusting any brand
Hazelnuts 45g for decoration roasted, chopped

Topic 17: Assembly

1. Once the dough is fermented, roll it with fillings and sprinkle with toppings
2. Bake the Brioche Rolls, immediately after taking out of oven pour Glaze
3. Take the glazed cinnamon rolls and pipe filling
4. Decorate the rolls with whipped cream frosting
5. Add another layer of the filling on top of the whipped cream
6. Finish by adding toppings

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