How to make rich cream cake roll

Our great China is vast and rich in resources, and every place has its own cuisine. But if you stay at home for a long time, it is difficult to eat it. Is this a pity? It doesn't matter, if you can master how to make them yourself, all problems will be solved. Now, please follow me and learn how to make a rich cream cake roll.

1. First make the French buttercream. Beat the egg yolks with a whisk until they become lighter in color and fluffy.

2.1212Pour granulated sugar and water into a milk pan. Heat over low heat and stir slightly to dissolve the sugar

3.2121After boiling, continue to simmer over low heat for a while. If you have a syrup thermometer, use it to measure the temperature when it reaches 115℃. If not, drop a drop of syrup into ice water. When the syrup is cooled and becomes soft and can be pulled into thin threads, it means the temperature is right.

4.12 While beating the egg yolks with a whisk, immediately pour the freshly cooked boiling syrup into the egg yolks

5.21 After pouring the syrup, continue to beat the egg yolks with a whisk. Keep beating until it cools down (if you are worried that it will cool down too slowly, you can prepare a baking tray or a large bowl filled with cold water in advance. After pouring the syrup, place the bowl in cold water and beat it)

6. The beaten egg yolk is very sticky and soft

7. Add the softened butter to the egg yolks in 4-5 times, beating thoroughly each time.

8. After all the butter is added, the buttercream is ready. The finished buttercream is fluffy and delicate yellow cream. If the freshly made buttercream is too soft, you can put it in the refrigerator to make it reach a hardness suitable for spreading.

9. Next, make the egg-separated sponge cake. Separate the egg yolks from the egg whites. The bowl containing egg white must be clean and free of oil and water. Add granulated sugar to the egg whites three times and beat with a whisk until it becomes a dry foam with upright pointed corners.

10.1 Pour a small half of the beaten egg white into the egg yolk bowl. Use a rubber spatula to stir from the bottom up to mix the egg yolk and egg white evenly.

11.2 After beating the egg whites, beat the egg yolks immediately. Add granulated sugar to egg yolks and beat with a whisk. Just beat it until it becomes thick, expands in volume and becomes lighter in color as shown in the picture.

12.After mixing, pour all into the egg white bowl. Continue stirring until completely homogenized. Be careful not to stir in circles. As long as the operation is correct, the eggs will still maintain a thick and delicate foam state without defoaming.

13. Sift the low-gluten flour (please sift the flour before beating the eggs) and pour it all into the beaten eggs.

14. Use a rubber spatula to quickly flip the batter from the bottom up to mix the eggs and flour as quickly as possible. Please complete this step as soon as possible. Also be careful not to stir in circles.

15. Pour the mixed batter into a 11-inch (28CM) square baking pan lined with baking paper. Put it in the preheated oven at 180 degrees Celsius, bake it in the middle layer for about 12 minutes until the surface is golden brown.

16. After taking it out of the oven, take it out of the baking tray while it’s still hot and tear off the wax paper around it. Then cool it down until it is not too hot to touch, and tear off the wax paper at the bottom (if you use thinner wax paper, please do not wait until the cake is completely cooled before tearing off the wax paper, as the wax paper may stick to the cake)

17. Place the cake on a new piece of wax paper with the golden side still facing up and let it cool.

18. Mix 1 teaspoon of rum with 1 teaspoon of cold boiled water, dip a brush in the rum juice, and brush it evenly on the surface of the cake

19. Apply the French buttercream on the cake (the thickness can be determined according to personal preference, and the buttercream does not have to be used up)

20. Sprinkle the dark chocolate chips evenly on the cream (chop the chocolate as finely as possible)

21. Roll up the cake

22. Wrap the rolled cake with wax paper and put it in the refrigerator for half an hour to set. Then take it out and slice it and enjoy

I believe that after reading the above instructions for making the rich cream cake roll, you must have a deep understanding of this dish and you must try to make it yourself.