Cottoncake rolls
By VicentaLakin
The pastry recipe for the Queen of Cake, her Japanese cotton cake roll, is the classic recipe she strongly recommends. I make cake rolls in other formulas, and it's usual to swim back and forth between failure and success. The only recipe for this cake roll is 100%. It's a classic, worth a try。
Recipe Recommendations
- low-gluten flour 52g
- butter 40g
- eggs of 4
- sugar 50g
- milk 52g
- light cream 150g
- Sugar in light cream 15g
- sweetening
- roast
- an hour
- senior
Steps for Cottoncake rolls
1
All materials ready. Four eggs, three of which separate from yolk, and one full of eggs and yolk。
2
I'm gonna get a full egg and a yolk。
3
Butter in a small pot melts to boil off the fire
4
The flour was sifted immediately after the fire and tuned with a razor。
5
Two to three times milk is added after mixing, each time after mixing and the next time。
6
It's got no oil and no oil。
7
The mixed yolk was added two to three times, and the mixed yolk was even and there was no oil separation。
8
Three eggs were put in sugar and hit the wet protein cream that pulls the hook。
9
Take one third of the protein cream and put it in the yolk
10
Flip evenly
11
Then the yolk paste fell into the remaining protein cream
12
Scratch it fast and even
13
The tattered pasta fell from the top onto the board of baked paper
14
It's in the middle of a preheated 180-degree oven, about 20 minutes
15
Creaming with sugar to a non-moveable state
16
Cake is baked, baked with baked paper, moved to the net and cooled, and the surface is covered with dry paper to prevent it from drying
17
Cake slices flip, wash down the surface when baked, tear out the oilpaper. I'm gonna put on some cream
18
When you roll up the piece of cake, wrap it up in oil paper, freeze it and make it look better, then cut itCottoncake rolls Make Tips
The oven temperature adjusts to its own oven to make cake rolls