Strawberry Mountain Roll Cake—Seemingly Ordinary, Surprisingly Delightful When Cut
Small roll cake is made by first whisking the egg yolks, then adding half the meringue, sieving in the flour, and then adding the remaining meringue to create the dough for the small roll cake. It has combined the fluffiness of thewith the elasticity of thefinally pouring in heated milk and butter, making the dough smoother and the finished texture more fluffy and elastic.
Cake roll materials: 4 egg yolks, 10g granulated sugar, 20g honey
4 egg whites, 40g granulated sugar,
50g low-gluten flour
25g milk, 10g butter
Filling: 150g whipped cream, 15g granulated sugar, strawberries
Cake roll recipe:
1 Separate egg whites and egg yolks;
2 Add 10g granulated sugar and heated honey (microwave for 30 seconds, the heated honey should feel slightly warmer than your fingers, or measure with a thermometer) to the egg yolks, whisk with an electric mixer at low speed until the volume increases and the color changes from a dark yellow to a milk yellow, the state is viscous, drops and when dragging will leave a more obvious texture, prepared;
3 Divide the protein three times and add the appropriate amount of granulated sugar, beat until a small bubble appears when lifting the beater head, add the third portion of granulated sugar, beat until smooth and a slight texture appears;
4 Put half of the beaten meringue into the previously beaten egg yolk, mix well (do not overmix, to avoid deflating), add the sifted low-gluten flour twice, carefully fold evenly (do not overmix, to prevent the flour from getting tough);
5 Add the remaining half of the beaten meringue to the mixed dough, fold evenly;
6 Heat milk and butter to boiling point, use a scraper to pour in, fold evenly;
7 On the baking sheet, line with paper, pour in the cake dough, smooth, gently tap the baking sheet a few times to remove the bubbles;
8 Preheat the oven, 180 degrees, middle layer, top and bottom heat, 13 minutes, after baking, take it out and let it cool upside down for later use.
Whipped cream beating:
1 Mix whipped cream and granulated sugar and beat.
Cake roll recipe:
1 Spread a layer of cream on the cooled cake slices;
2 Carefully roll up the washed and drained strawberries in a row;
3 Use baking paper to tightly wrap the edges and place it in the refrigerator for at least three hours;
4 Take out the chilled cake roll and slice it.
Protein paste beating: When beating protein, beat until a fish eye appears when using a large bubble, add the first third of granulated sugar, beat until small bubbles appear when lifting the beater head, add the second third of granulated sugar, beat until smooth and a slight texture appears.
3 When baking the cake slice, pay attention to the coloring state, bake until the surface is golden brown;
4 You can choose strawberries, mangoes, blueberries or any fruit you like.
