Hill roll cake with brownish red skin(yong you zong hong se pi fu de xiao shan juan dan gao )

Hill roll cake with brownish red skin

Introduction:

"It's a copycat version. The cake body is made in strict accordance with the formula. The source of this formula can't be studied. This is what I saw in several posts. If you really know the formula of xiaoshanjuan, please give us some advice. Some people say that the stuffing is chestnut, others say that it uses light cream and jam, and they have ready-made light cream to save trouble. I also learned after baking that xiaoshanjin's cake rolls are quite famous in Japan. It is said that they only sell 2000 pieces a day, and I need to book them in advance! Some time ago, sister EVA accidentally lost her skin when she was making a roll. I thought it would be a little cooler to dry it. As a result, she broke off and had to cut it into pieces to make a sandwich cake. The taste of the cake is really extraordinary. Eating the cake itself alone, she is already amazed! "

Production steps:

Step 1: take out the frozen eggs (about 6) and separate the egg yolks. Add 15 grams of white sugar to the egg yolk

Step 2: beat the yolk with the manual beater until the yolk is slightly white. Heat honey to 40 degrees, pour into egg yolk and beat well.

Step 3: beat the protein until it is fine, then add one third of the white granulated sugar and whisk it at medium speed.

Step 4: the protein is sent to the wet foaming state, that is, the egg beater lifts the protein to appear the curved shape, and the protein does not flow.

Step 5: put half of the protein into the egg yolk.

Step 6: quickly cut and mix evenly

Step 7: sun in the flour

Step 8: mix the yolk paste into the other half of the protein.

Step 9: quickly cut and mix evenly

Step 10: weigh the milk and butter, put it into the microblog for 20 seconds, about 70 degrees

Step 11: pour butter and milk into the cake paste bit by bit

Step 12: mix well while drenching.

Step 13: pour the cake paste into a baking tray covered with silicone paper, smooth the cake paste and shake it a few times.

Step 14: preheat the oven and bake at 170 ℃ for 15 minutes. After the cake is baked, take it out and turn on the silicone paper around to dissipate heat.

Step 15: after the cake cools, turn over and tear off the silicone paper. It's best to evenly slide a few knives on the cake.

Step 16: beat the cream with sugar until it doesn't flow and has obvious lines. Spread the cream with a spatula

Step 17: roll up the silicone paper under the cake and cool it for 30 minutes. It can be refrigerated. Cool and slice.

Materials required:

Egg yolk: 120g

Sugar: 65g

Protein: 160g

Butter: 15g

Milk: 35g

Honey: 30g

Low powder: 70g

Cream: 100g

Precautions: To sum up, it is summarized as follows: 1. Honey is added to the egg yolk paste. 2. The cream only needs to be whipped until it foams wet. 3. Mix half of the egg cream with the Yellow paste, and then add the low flour. 4. The mixture of milk and butter is added to the batter after being heated at about 70 ℃. 5. After adding milk and butter liquid will defoaming, that attention on a few points will bake a beautiful hill roll cake.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Yong You Zong Hong Se Pi Fu De Xiao Shan Juan Dan Gao