Chinese Food
[Japanese cotton cake roll]
(789046 views)![[Japanese cotton cake roll]](https://cp1.douguo.com/upload/caiku/a/c/8/yuan_aca9d12eb6ed2e411d3adb535e0ec4e8.jpg)
Cooking ingredients
Cooking Steps
Step1:Heat the butter in a small pot until it boils. Turn off the heat immediatel
Step2:Sift in the mixture of low powder and salt and mix wel
Step3:Add milk in batches and mix wel
Step4:What it looks like after mixin
Step5:Add 1 whole egg and 4 yolks in batches. Cut and mix evenly every tim
Step6:Mix well to make a smooth and delicate egg yolk paste. Let it stand for 15 minutes (the original way is to stand still. No reason. Maybe it's for a more even and delicate batter?)
Step7:Make albumen batter, add sugar in several times, and beat to the state of soft hoo
Step8:Add half of the batter to the prepared yolk batter and mix wel
Step9:Add the remaining half of the batter. Mix well to finish the batte
Step10:Pour the finished cake paste into the greased paper baking tray. My baking tray is 30x35. This quantity is thi
Step11:Put it into the preheated 180 ℃ oven and bake it for about 25 minutes, then take it out and cool the oven in my dormitory. It's better to use the upper and lower fire to reduce the baking time. Please adjust it according to your own fire power
Step12:Prepare the filling - whipped cream and sugar (I also add some vanilla syrup) until it doesn't flow. You don't need to beat it too much. It will taste a little rough
Step13:Put the whipped cream on the end of the cake that is not colored, and leave some of the whipped cream on the end of the cake. Because the cream will push part of it when rolling
Step14:Roll it up along the long side. Wrap it with oil paper and put it in the refrigerator. I refrigerated it all night. Cut it before eatin
Step15:Finished product
Cooking tips:This Japanese cotton cake roll has been popular for a long time ~ it's very soft. It's been folded and kept for a long time. Because my usual recipe is very similar to this one. Even if I use my own recipe easily, sometimes I don't want to change it. Because I'm very satisfied with the taste, but right? The original recipe was made by myself. I always think someone else's will be more classic, so I'll do it for once. I found that this is the first time I have made a cream filled roll ~ in the past, most of them were nude rolls. At most, I made do with jam and other things for so many years. How lazy I am! I don't make cream every time = = and I have to say. My first volume.. It's really ugly = = recently, I've been thinking about bringing my home oven to school. I can't bear the school's single tube oven. It's always bad, but the freight is too expensive. It's expensive to buy another one. hate to part with or use. Keep it up. I think so. It's a one-way street, but it's OK
