Japanese-style cotton cake rolls, Yin Jia, Twilight, etc. have been done by many people, and it is especially good to praise this recipe for good volume and deliciousness. I saw it strange, I feel no wonder. Half is very similar to the practice of puffs, and half is very similar to the practice of the Shufulei cake roll in the hill. The air is full. Such a special recipe must be tried. I converted the proportion of the cake according to the size of my baking sheet. I used the original flavor of the cotton cake roll, and the stuffing used red bean cream.
ready:r1. Spread the oil paper on the baking tray. You can apply a little oil on the four corners of the baking tray. The baking paper can be glued tightly and will not slide everywhere.r2, weigh all the materials, the butter is directly chopped into a small pot, and 4 proteins are separated for refrigeration, and the remaining 4 egg yolks and 1 whole egg are put together to break up.
practice:r1. Small fire melts butterr2, the butter is boiled, turn off the fire immediately, sieve into the low powder and mix well.r3, add milk to the butter batter 3 times, mix until the milk is absorbed evenly
4, the broken egg liquid is divided into multiple times to add milk butter batter, mix well each time you add.rMix the batter and cover with plastic wrap for 15 minutes.r5, the frozen protein is added sugar successively, and quickly hit the wet state as shown in the figure.r6. Add 1/3 of the protein paste to the above batter, and mix thoroughly by mixing.
7. Pour the batter into the remaining 2/3 protein paste and continue to mix and mix.r8. Put the mixed batter into the mold, put it into the preheated 170 degree oven, the middle layer, and bake for about 20 minutes.r9. When the surface turns golden yellow, the hand feels elastic and there is no rustling sound, it is baked.rImmediately turn off the fire, pull the oil paper together with the cake piece out of the baking sheet, tear open the four sides, and put it on the baking net to cool.rYou can take another piece of oil paper to cover the surface slightly to prevent the surface from drying out and cracking when rolled.
When drying the cake, make the filling:r10, when whipping cream to a slow flow, add sweet red bean paste, continue to send to the state of solidification as shownrIf you are using a sweet red bean paste, you can add about 10 grams of sugar together.r11. Spread the stuffing on the cake piece that is cooled, from thick to thin, and have a 3cm blank at the end of the winding direction to prevent the stuffing from being squeezed out.r12, rolled cake roll with oil paper tied at both ends into the refrigerator for more than 1 hour to shape.