Japanese cotton cake rolls
By VicentaLakin
It's a Japanese cake roll, comparing the recipes and practices, it's very similar to those made before, but it's probably because of a change in matching, it's better to work than a suvere roll, it's easier to curl up and taste better
Recipe Recommendations
- egg yolk 120g
- fine sugar 30g
- protein 70g
- butter 25g
- low-gluten flour 30g
- basic cream 1 part
- sweetening
- baking
- an hour
- ordinary
Steps for Japanese cotton cake rolls
1
the yolk and 30 g fine sugar, the hot water added to about 38 degrees, and then it was completely strung out with an egg-beater, which was in a light yellow state, with a marked increase in size, a visible pattern of drops and mixing, and the yolk became very thick and smooth
2
The proteins were three times added to 30 fine sugars, between wetness and dryness
3
The yolk paste fell into the protein and evened it with a razor
4
Sift in low-banded flour
5
The water melts and drops into the constant temperature of butter
6
Put the paste down in a grill with baked paper, scrape the surface, bake it at 180 degrees for 15-20 minutes, and make a nice bake on the surface. Colour
7
When you get out of the oven with the baking paper, you don't have to turn over, and the baking paper's still down there, and it's cooling on the net, and then you rip the baking paper and flip it over
8
cut all four sides, put in a proper amount of base cream, paint about 0.2-7.5 px thick, fill the starting end, and leave around 50 px unpaved. feeds
9
Squeeze and roll up the cake slices, turn them into cake rolls, and eat them in 30 minutes