Strawberry Cream Cake Roll

2024-06-29 03:11:42  Views 2 Comments 0

Ingredients

Egg yolk ( 5 )
Egg whites ( 5 )
Fine sugar 2 portions ( 55g, 35g )
Low-gluten flour ( 90g )
Food oil ( 50g )
Milk ( 70g )
Animal whipping cream (appropriate amount)
Strawberry jam ( appropriate amount )

How to make strawberry cream cake roll

  • Illustration of how to make strawberry cream cake roll 1

    1. First, remember to preheat the oven to 170 degrees.Next, separate the egg whites and yolks

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    2.Then add the milk and oil to the egg yolk and stir evenly

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    3. Next, add 35 grams of fine sugar into the egg yolk paste, mix well, and set aside

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    4.Then we will beat the meringue.Beat the egg whites at high speed until they are white.Add fine sugar at one time

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    5. Continue to beat the egg whites.Now use the low speed of the egg beater.Beat until wet peaks form, do not over-beat

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    6.Now sift the flour and add it to the into the egg yolk liquid, stir well

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    7. Add one-third of the meringue to the egg yolk paste inside, stir evenly

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    8. Stir well and pour in the egg yolk paste Mix the remaining meringue using the same stirring method.Do not use this step for too long, otherwise it will cause defoaming

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    9. Next, spread a layer of oil paper on a rectangular baking pan, pour the cake batter into it, and use a spatula to spread it as evenly as possible

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    10. Bake the middle rack in the oven for about 15-18 minutes, the time can be increased or decreased according to the coloring

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    11.Put a piece of clean oil paper on the grill, turn the cake upside down and let it cool

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    12. When the cake is cooling, we can whip the cream, pour in an appropriate amount of cream, add fine sugar, and adjust the sweetness to your liking.Adjustment.Place it in the refrigerator and wait until the cake cools before using

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    13. Spread on the cake slices Cream, you can add your favorite fruit or jam on top of the cream, roll it up and put it in the refrigerator to set for about half an hour

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    14.After shaping, you can cut it and eat

Tips

1.The egg whites must be put into a water-free and oil-free container
2.When mixing the meringue and egg yolk paste, try to be as fast as possible and be sure to stir.Technique
3.You can use a rolling pin to assist when rolling the cake
4.After the cake is rolled, it must be placed in the refrigerator to set for at least 30 minutes, so that the cake will not crack when cutting.The poster is just too impatient., so the cake cracked when cutting

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