Seeing the practice of sneezing duoduocook cinnamon, I picked up gluten, and have n’t eaten cake rolls in a long time, because I have n’t been able to make it well, try the recipe from her, and hope to succeed!
|Fine sugar plus egg yolk||30g|
|Granulated sugar plus protein||30g|
Add 30g of fine sugar to the egg yolk, heat it to about 38 degrees in insulated water, and then thoroughly beat it with an eggbeater. The color of the yolk is light yellow, the volume increases significantly, and there are obvious lines when dripping and stirring, and the egg yolk becomes Very thick and smooth
Add 30g fine granulated sugar in 3 times, beat it between wet and dry.
Pour the egg yolk paste into the egg whites, mix well with a rubber spatula, add the sieve into the low-gluten flour and mix well.
Melt in water and put the butter to room temperature, pour it on the spatula in the basin, stir quickly and evenly, so the batter is ready.
Pour the batter into a baking tray lined with baking paper and bake at 180 degrees for about 15-20 minutes until a beautiful baking color appears on the surface.
Take it out with the baking paper after it is out of the oven, no need to turn it over, the baking paper is still underneath, put it on the wire rack and let cool ~ Then tear off the baking paper, turn it over, cut off the four sides, and put the appropriate amount of whipped cream filling.
Apply a thickness of about 0.2-0.3 cm, fill the starting end, and leave about 2 cm at the end without filling.
Take advantage of the gentle and rapid roll-up of the cake slices to become a cake roll-refrigerate for 30 minutes or freeze for a while before slicing.