How to make Sakura roll cake

Many people are the only child in their families, and they grow up under the protection of their parents. After becoming adults and leaving the care of their parents, many of them no longer know how to eat because there is no one to cook for them. Faced with such a reality, you definitely don't want to starve to death, so you have to do it yourself. Now, I will teach you how to make Sakura Cake Roll.

1. Make the cake roll batter: Beat 20g egg yolk and fine sugar until it is sticky, light yellow, slightly expanded, and lines appear when drawn

2. Add fine sugar to the egg whites in 3 times, beat until it can flow when picked up, and the shape of the drops can remain unchanged on the egg whites (the state before wet foaming)

3. Pour the beaten egg yolk paste into the egg white paste and stir evenly with a whisk.

4. Sift in low-gluten flour and stir evenly with a rubber spatula

5. Pour melted butter (warm, not hot butter) on the spatula and stir quickly with a rubber spatula.

6. Pour into a baking tray lined with baking paper, smooth it slightly, and tap the bottom of the baking tray to shake out some bubbles.

7. Place a row of cherry blossoms slightly to the left of the center. Immediately place in the middle layer of the preheated 200 degree oven for about 10-12 minutes

8. Remove from the oven until the surface is golden brown, leave until it is no longer hot, tear off the baking paper, and then cover the front of the cake with baking paper for later use.

9. Make the filling: Beat 30g of egg yolk and fine sugar until thick and white, then sift in the low flour and corn starch mixture and stir evenly.

10. Slowly pour the milk into the previous step and stir evenly, then add the vanilla seeds and mix well.

11. Pour the above ingredients into a small pot and turn on low heat

12. Stir constantly over low heat

13. Use a whisk to stir until it becomes a thick but slightly fluid paste. Turn off the heat and place the pot in cold water or the refrigerator to cool down. The custard sauce is now ready.

14. After the custard sauce has cooled to room temperature, put it in a mixing bowl and mix well, then add the thoroughly softened butter in 3-4 portions.

15. Use a manual egg beater or an electric egg beater to beat until you can pull out a small pointed paste. The custard butter filling is ready (thoroughly softened butter is easy to beat, but if it is still a little hard, use an electric whisk)

16. Add cherry blossom essence and pink pigment and mix well

17. When rolling the cake slices, cut the starting edge evenly, apply the filling evenly from the starting edge downwards, apply it thinly to the end, and leave about 5cm at the end without applying the filling

18. Use your strength to roll up the cake. Wrap it with baking paper and refrigerate for 30 minutes. Then trim the end and cut into pieces for serving.

This concludes the introduction to the recipe of Sakura Cake Roll. I believe that after you have a deeper understanding, you will already have your own ideas in your mind. Then all you need to do next is get into the kitchen and make it a reality. The moment when dreams become reality, it will be star-studded.