A small roll cake with brownish red skin
It's a fake version. The cake body is made in strict accordance with the recipe, and the source of this recipe can't be studied. This is what I saw in several posts. If you are the elder who really knows the recipe of the roll, I hope you can give me some advice. Some people say that the stuffing is maroon, others say that they use light cream and jam, and they have ready-made light cream on hand to use directly for the sake of convenience. After baking, I learned that Koyama Jin's cake roll is very famous in Japan. It is said that it only sells 2000 pieces a day and needs to be booked in advance! Some time ago, sister AVA accidentally lost the skin when she made a small roll. I thought it would be cool and dry. It turned out to be sad. She cut it into pieces and made a sandwich cake. The taste of the cake is really extraordinary. Eating the cake alone, I was already amazed!To sum up, it is summarized as follows:1. honey is added to the egg yolk paste.The protein cream only needs to be whipped to wet foaming.3. mix half of the protein cream egg with the Yellow paste, and then add the low powder.4. the mixture of milk and butter is added to the batter after heating at about 70 ℃.5. will the milk and butter liquid be defoamingPay attention to the last few hours and you will bake a beautiful little cake.
Step 1 . Take out the refrigerated eggs (about 6) and separate the albumen and yolk. Add 15g white granulated sugar to egg yolk
Step 2 . Beat the egg yolk with the manual beater until the yolk is slightly white. Heat the honey to 40 ℃, pour it into the egg yolk liquid and beat well.
Step 3 . Beat the egg white until it is fine, then add 1/3 of white granulated sugar, and beat it at medium speed.
Step 4 . When the egg whites are sent to the wet foaming, the egg beater will lift the egg whites in a zigzag shape and the egg whites will not flow.
Step 5 . Take half of the egg white and put it into the egg yolk liquid.
Step 6 . Fast cutting and even mixing
Step 7 . Bask in flour
Step 8 . Mix the yolk paste into the other half of the egg white.
Step 9 . Fast cutting and even mixing
Step 10 . Weigh the milk butter and put it into the microblog for 20 seconds. The temperature is about 70 ℃
Step 11 . Pour butter and milk bit by bit into the cake batter
Step 12 . Mix well while pouring.
Step 13 . Pour the cake batter into the baking pan covered with silicone paper, smooth the cake batter, and shake a few times.
Step 14 . After preheating the oven, bake it at 170 ℃ for 15 minutes. After the cake is baked, take it out and turn on the silicone paper around to cool it.
Step 15 . After the cake cools, turn it over and tear off the silicone paper. It is better to evenly slide a few knives on the cake.
Step 16 . Cream with sugar until it is still and has obvious lines. Spread the cream with a spatula
Step 17 . Lay silicone paper under the cake and roll it up slowly. Cool it for 30 minutes. It can be refrigerated. Cool and slice.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
