I think that the hot cake roll is more delicate than the ordinary cake roll. It only takes a little more time. In fact, it is not difficult. According to the steps, you can also make a perfect cake roll and cut the strawberry inside. The grain, and the thick cream, the cake roll presents a lovely shape, and the skin is very beautiful. If you like, you can squeeze the cream and decorate the strawberries and blueberries. (How can this strawberry season have fewer strawberries? You said yes?) The mold used by Fangzi is 28×28 square plate.
Butter, 20 grams of sugar and milk, added to the milk pot
Heat until the milk is boiling, stir constantly during the heating process, turn off the heat after boiling, and melt the butter with the remaining temperature.
The milk pot is separated from the fire and sieved into the low-gluten flour
Stir well with egg
Put egg yolk
Stir well, this time the batter is finished
Add a few drops of lemon juice to the protein, use a whisk to beat the coarse foam, and add 30 grams of fine sugar three times to the wet foam.
Add a third of the protein cream into the batter
Pour the batter into the remaining protein tray
Mix evenly with a spatula
Batter into a 28×28 gold plate that has been laid with oiled paper
Flatten the batter with a squeegee, finally pick up the baking pan and shake the plate, flatten the cake paste, and prevent large bubbles
Place in a preheated oven 180 degrees for 15 minutes
The baked cake is quickly taken out of the oven, the corner of the oiled paper is pulled, the whole piece of cake is taken out, placed on the baking sheet, and the surface is covered with a new piece of oil paper (to prevent the cake from drying out, it will crack when rolled), and it is naturally cooled.
Light cream added 20 grams of fine sugar to send to eight distribution, strawberry washed and cut
After the cake is cool, place a piece of oil on the table, place the cake face down, tear off the bottom of the oil paper, apply a light cream to the whole cake, and apply a thicker layer to the near end (leave a little cream to decorate)
Put the strawberry granules on the thick cream side and use a spoon to squeeze the strawberries into the cream.
Lift the oil paper with one end of the strawberry and roll the cake roll with a rolling pin
After the roll is finished, wrap the cake roll with this oil paper and put it in the refrigerator for 20 minutes.
Finally take out the cake roll, cut off the ends of the cake roll, and repair it neatly.
Excess whipped cream is placed in a squid bag, and the pattern is sent on the surface of the cake roll. Finally, strawberries and blueberries are added.
Show off the finished cuts ~ Su Yanzhao
1. The protein cream can be foamed until it is wet. That is, the hook pulled out on the egg head can be bent down slightly. The cake baked for too long will be easily cracked. 2. The baked cake will be quickly taken. Take out the oven, draw the corner of the oil paper, take out the whole cake, place it on the baking sheet, and cover the surface with a new piece of oil paper (to prevent the cake from drying out, it will crack when rolled), and naturally cool. 3. When the cream is wiped, the end of the roll should be thicker, and the end of the roll only needs a thin layer.