Small mountain cake roll Method

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  1. Line a baking sheet with baking paper.

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  2.Mix egg yolk + 10g fine sugar evenly, then add honey at about 40 degrees Celsius.

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  3. Stir until the volume increases, the color becomes obviously lighter, the liquid becomes viscous and drips There are obvious lines and scratches.

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  4. For egg whites at refrigerated temperature, add 40g of fine sugar in three batches, beat until smooth Lift an upright, slightly curved protein hook.

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  5.Put one-third of the egg white into the egg yolk liquid in step 3, Mix well with a rubber spatula.

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  6. Sift the low-gluten flour into the previous step twice and use a rubber spatula to fold Mix well.

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  7.Add another third of the egg whites and stir evenly with a rubber spatula.

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  8. Pour the batter into the egg white basin and mix well again.

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  9. Heat milk + butter to the state before boiling.Then pour it into the previous step and mix evenly.The batter is now stable and smooth.

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  10. Pour the batter into the baking pan, smooth it, tap the baking pan lightly, and put it in Bake in the oven at 180 degrees for 11 minutes on the middle rack, until the surface turns golden brown.Take it out of the oven and tap the baking pan on the countertop to bring out the high heat.Then move the cake slices with the baking paper to the grill to cool down.

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  11. Add sugar to the whipping cream and whip until the whipping cream is solid.You can Store in the refrigerator.

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  12. Place a piece of oil paper under the cake slice, cut the end of the cake slice diagonally, and apply the filling On the top of the cake slice, leave 2-3 cm at the end unpainted.Use the outer rolling method to roll up and shape.Wrap in film and refrigerate.

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  13. Melt chocolate and whipping cream over water, let cool slightly, and pour on the surface of the cake.Decorate with strawberries or cherries and serve.

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  14.Produced

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  15.Strawberry