[Tomato recipe] Japanese cotton cake roll - easy to operate, delicate taste

Overview

This is a Japanese-style cake roll. After comparing the recipe and method, it is very similar to the soufflé cake roll I made before. However, it may be due to the change in the ratio. It is easier to operate than the soufflé cake roll. The finished product is also easier to roll and tastes better!

Tags

• baking
• cake
• cake roll
• basic buttercream
• butter
• egg yolk
• low gluten flour
• fine sugar
• protein

Ingredients

Steps

1. 1 Add egg yolks, 30g of fine sugar, and hot water to about 38 degrees, and then beat them thoroughly with a whisk. The beaten state is light yellow in color, and the volume increases significantly. There are obvious lines when dripping and stirring, and the egg yolks become very thick and smooth

   

2. 2 Add 30% fine sugar to the egg whites in 3 batches and beat until it is between wet and dry

   

3. 3 Pour the egg yolk paste into the egg whites and mix evenly with a spatula

   

4. 4 Sift in low-gluten flour and mix well

   

5. 5 Melt the butter over water and bring it to room temperature. Pour it onto a spatula and stir evenly quickly. Then the batter is ready

   

6. 6 Pour the batter into a baking tray lined with baking paper, scrape the surface with a scraper, and bake at 180 degrees for 15-20 minutes, until a beautiful baking color appears on the surface

   

7. 7 After taking it out of the oven, take it out together with the baking paper. No need to turn it over. The baking paper is still underneath. Place it on a wire rack and let it cool. Then tear off the baking paper and turn it over

   

8. 8 Cut off the four sides, put an appropriate amount of basic buttercream, apply it to a thickness of about 0.2-7.5px, cover it all at the beginning, and leave about 50px at the end without filling

   

9. 9 Gently and quickly roll up the cake slices to form cake rolls, refrigerate for 30 minutes and then slice and serve