How to make Japanese cotton cake roll

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, we will satisfy the demands of foodies and introduce to you the production method of Japanese cotton cake roll.

1.12 Put unsalted butter in a small pot, heat over low heat until it boils, then turn off the heat immediately; then sift in low-gluten flour

2.21 Use a rubber spatula to mix the butter and low-gluten flour evenly.

3.1 Mix 1 whole egg and 4 egg yolks and stir evenly, then add them to the previous step in 3-4 portions and mix thoroughly.

4. Add milk 2-3 times and mix well

5. The picture shows the mixed state. The mixed batter can be left to stand for 15 minutes.

6. Take out the egg whites from the refrigerator, add fine sugar in 3 times when they are coarse bubbles, fine bubbles and almost no longer feel low, and beat them until they are fine, dense, and shiny. When you pull them up, you can see the meringue with a big hook.

7. Take a small amount of meringue and add it to the egg yolk paste in step 5, mix it evenly with a rubber spatula; then whisk the remaining meringue a few times to make it smooth again, then pour the egg yolk paste into the remaining meringue, and mix it quickly and evenly with a spatula, but don't over-mix it, just make it delicate, smooth, uniform and shiny.

8. Pour the mixed batter into a baking tray lined with baking paper and simply smooth it if necessary.

9. Put it into the preheated 170-degree oven and bake for about 20 minutes, until the surface turns a beautiful light golden color. It feels fluffy but relatively solid and elastic when touched by hand, and there is no rustling sound, which means it is baked. After baking, immediately move the baking paper to a wire rack to cool for a few minutes. Cover the surface with baking paper to prevent the surface from drying out and cracking when rolling.

10. Whip the cream and granulated sugar until it is not flowing and suitable for rolling.

11. Spread the cream on the cake slices, as shown in the picture, spread the cream on the beginning and both sides, thicker at the beginning and thinner at the end, and do not spread the cream on the 3 cm end.

12. First tear off the baking paper at the bottom, then put a new piece of baking paper at the bottom, lift up the starting end of the cake slice together with the baking paper by about 5-6cm, and then roll it up slightly. Then, the starting end of the cake slice is still rolled up, but the cake paper can be considered to be restored to a flat state, and the cake slice can be quickly rolled up by hand; after rolling it up, you can wrap it in baking paper and refrigerate or freeze it for a while to let it set better before cutting it into pieces

The method of making Japanese cotton cake roll has been introduced. You may not have mastered it yet, but you must practice more. You can take some time to go to the kitchen and make it.