Brownish-red skinned roll cake

Brownish-red skinned roll cake

Overview

It's a copycat version. The cake body is made strictly according to the recipe. The origin of this recipe is unknown. This is what I can see from several posts. If you are a senior who really knows the recipe of small mountain rolls, please come and give me some advice. Some said the filling was chestnut puree, and some said it used whipped cream and jam. I had ready-made whipped cream on hand and used it directly to save trouble. It was only after I got into baking that I learned that Koyama Susumu’s cake rolls are quite famous in Japan. It is said that they only sell 2,000 pieces a day, and you need to order them in advance! Some time ago, sister Ava accidentally peeled off the skin while making rolls. I thought it would dry out if it was colder, but the result was tragic. All of them fell apart as soon as I started using them, so I had to cut them into pieces and make a layer cake. The taste of the cake is really extraordinary. I was already amazed by the cake itself!

Tags

Ingredients

Steps

  1. Take out the refrigerated eggs (about 6) and separate the whites and yolks. Add 15 grams of sugar to the egg yolks

    Brownish-red skinned roll cake step 1

  2. Use a hand mixer to beat the egg yolks until they are slightly white. Heat the honey to 40 degrees, pour it into the egg yolk liquid and beat well.

    Brownish-red skinned roll cake step 2

  3. Beat the egg whites until smooth, then add one-third of the sugar and beat at medium speed.

    Brownish-red skinned roll cake step 3

  4. Beat the egg whites until they become wet peaks, that is, when the egg whites are lifted up with a whisk and a hook shape appears, and the egg whites are not flowing.

    Brownish-red skinned roll cake step 4

  5. Take half of the egg white and put it into the egg yolk liquid.

    Brownish-red skinned roll cake step 5

  6. Quickly chop and mix evenly

    Brownish-red skinned roll cake step 6

  7. Drying in flour

    Brownish-red skinned roll cake step 7

  8. Fold the egg yolk mixture into the other half of the egg whites.

    Brownish-red skinned roll cake step 8

  9. Quickly chop and mix evenly

    Brownish-red skinned roll cake step 9

  10. Weigh the milk and butter, put it in the weibo for 20 seconds, the temperature is about 70 degrees

    Brownish-red skinned roll cake step 10

  11. Pour the butter and milk little by little into the cake batter

    Brownish-red skinned roll cake step 11

  12. Stir evenly while pouring.

    Brownish-red skinned roll cake step 12

  13. Pour the cake batter into a baking pan lined with silicone paper, smooth the cake batter and shake it a few times.

    Brownish-red skinned roll cake step 13

  14. After preheating the oven, bake on the middle rack at 170 degrees for 15 minutes. After the cake is baked, take it out and open the surrounding silicone paper to dissipate heat.

    Brownish-red skinned roll cake step 14

  15. After the cake has cooled, flip it over and peel off the silicone paper. It's best to evenly slide a few knives on the cake body.

    Brownish-red skinned roll cake step 15

  16. Beat the butter and sugar until it is still and has obvious texture. Use a spatula to spread the butter

    Brownish-red skinned roll cake step 16

  17. Place silicone paper under the cake, slowly roll it up and cool for 30 minutes. Can be kept in the refrigerator. Slice after cooling.

    Brownish-red skinned roll cake step 17