Strawberry cake roll
By MyrnaRohan
This cake roll uses some red yeast flour. I wanted to have the whole marbled pattern, but the red yeast flour is a little too little and the pattern is not obvious enough.
Recipe Recommendations
- egg yolk of 5
- fine sugar 50g
- protein of 5
- low powder 55g
- unsalted butter 12g
- milk 28g
- red rice flour 1 teaspoon
- strawberry of 10
Steps for Strawberry cake roll
1
Add 25 grams of fine sugar to egg yolk
2
Beat until saccharified and the color of the egg liquid becomes lighter.
3
Heat 28 grams of milk and 12 grams of butter to 70 degrees under water, pour into the egg yolk paste and stir well.
4
Sieve in 55 grams of low flour
5
Use a rubber spatula to stir evenly
6
Add 50 grams of fine sugar to the egg white in portions and beat until wet until the small hooks of the egg white are long.
7
Add about 1/3 of the meringue cream to the egg yolk paste and stir well
8
Pour back into the remaining egg white and stir well
9
Take 100 grams of batter and add 1 teaspoon of red yeast powder and mix well
10
Pour the red batter back into the batter and stir slightly to reveal a marble pattern
11
Pour the marble batter into a baking sheet lined with oil paper and shake out bubbles.
12
Put into the oven at 180 degrees for 15 minutes. After baking, shake the baking sheet to remove the heat inside, then slide the cake slices with the oil paper onto the grill, tear off the oil paper and let cool.
13
Add 100 grams of light cream and 10 grams of fine sugar to stir. Place the toasted side of the cake slices on the oil paper, spread with whipped cream, and place with chopped strawberries without spreading to the end.
14
Roll up and refrigerate
15
Refrigerate for 20 minutes and slice