Cherry Cake Roll(ying hua dan gao juan )

Cherry Cake Roll

Introduction:

Production steps:

Step 1: get all the materials ready.

Step 2: soak and wash the salted cherry blossoms in cold water, and drain the water for later use.

Step 3: soften the butter with water.

Step 4: sift low gluten flour and set aside.

Step 5: warm the softened butter, add the sifted low gluten flour and about 1 / 4 teaspoon salt, and quickly stir with a rubber scraper.

Step 6: take 5 eggs and separate the yolk and protein respectively.

Step 7: here are five separated yolks.

Step 8: beat five egg yolks and one whole egg, add 20g sugar, pour in milk and stir well.

Step 9: pour the egg yolk paste into the butter batter three times, and stir well.

Step 10: add the remaining 40g white sugar into the 5 proteins in three times, and beat them with electric beater until they are wet and foamy. (the shape of the drop can remain unchanged on the protein)

Step 11: mix the whipped protein with the egg yolk paste.

Step 12: This is a good mix of cake paste.

Step 13: pour into the baking tray covered with baking paper, smooth it slightly, tap the bottom of the baking tray, and shake out a little bubble.

Step 14: put the dried cherry blossoms on the cake paste.

Step 15: preheat the oven 180 degrees and bake in the middle for 20 minutes. Place the baked cake on the grill for a while and cover it with a layer of plastic film to prevent it from drying.

Step 16: how to make the cream filling: add 50g sugar into the light cream in three times, and beat with ice until it doesn't flow.

Step 17: add some strawberry powder and mix well.

Step 18: put the baked cake piece face down on the baking paper, carefully tear off the baking paper at the bottom, and evenly spread the whipped cream.

Step 19: gently roll up from one side with baking paper, wrap it with baking paper, and refrigerate for 30 minutes.

Step 20: finished product drawing.

Materials required:

Low gluten flour: 80g

Butter: 60g

Fine granulated sugar: 60g

Milk: 80g

Salted cherry blossom: 12

Eggs: 6

Salt: a little

Cream: 250g

Strawberry powder: a little

Precautions: 1. Salted cherry blossoms must be soaked in water before use, otherwise it tastes too salty; after soaking, cherry blossoms must drain water, or use kitchen paper towel to absorb water; 2. The protein can not be too dry, but it can be sent to the neutral dry state, if the protein is too dry, the cake is easy to crack; 3. The baking time should not be too long, otherwise it is easy to crack; but it is not easy to crack Can be too short, otherwise the epidermis is easy to desquamate. So we must master the time. 4. When making cream filling, if you don't have strawberry powder at home, you can skip it. 5. Do not roll the cake too hard, roll it gently, otherwise it will crack easily.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ying Hua Dan Gao Juan