How to make strawberry soufflé cake roll

For everyone, when they reach a certain age, they have to get married and have children, and then they will face frequent visits from relatives and friends. When relatives and friends come to visit, decent meals are essential. If you can't do it, wouldn't it be embarrassing? Well, now I will teach you how to make strawberry soufflé cake roll.

1. Spread Kraft Fillet cream cheese on it and take it out of the refrigerator to room temperature (the longer it is left at room temperature, the softer and smoother it will become, but it will never produce water. It feels like the best and most convenient filling for making cake rolls. Compared with whipped cream, the taste is definitely better than the first-class!)

2.1 Wash and dry some strawberries, remove the stems, and cut into thin small pieces, about the size of a fingernail; line a baking tray with baking paper; preheat the oven to 175-180 degrees (I used 175 degrees, my oven temperature is a bit high)

3.2 Add sugar and vanilla extract and mix well with a rubber spatula. Finally, use extra thick yogurt to adjust to a spreadable level.

4.1 Egg yolk + fine sugar

5.2 Heat milk + unsalted butter to 70 degrees and keep warm (you can also heat it in the microwave before use)

6.1 Add fine sugar to egg whites in batches and beat until 80% to 90% of the egg whites are mixed. (Do not beat until dry, which means the egg whites have long hooks. Note: it is easy to overbeat if the amount of sugar is small)

7.2 Beat until the sugar dissolves and the egg liquid becomes lighter in color

8.12 Add about 1/3 of the meringue into the egg yolk sugar solution and mix well.

9.21 Sift in low flour and stir evenly with a rubber spatula; (the bottom of the basin is often where low flour accumulates, so make sure to stir it thoroughly)

11. Pour the hot milk and unsalted butter into the batter (milk and butter can also be heated to 70 degrees in a microwave before use, because too cold butter is difficult to mix into cold batter and is a bubble killer, so the temperature here is very important. If you don’t have a thermometer, at least you should feel the butter is hot when you touch it)

12. Stir evenly

13. Scrape the surface of the pan, gently knock the baking pan a few times to remove large bubbles, and sprinkle with chopped strawberries; (The chopped strawberries should be cut thinner and smaller, and don't sprinkle too much. After sprinkling, don't press it with your fingers, just sprinkle it on the surface)

14. Put it in the preheated oven, bake at 180 degrees in the middle layer for about 15 minutes (I use 175 degrees for 18 minutes); (Because this roll needs to have the browned side, the surface should be slightly dried. You can press it with your hand before taking it out of the oven to make sure it is elastic. Then touch it with your hand to make sure it is not sticky at all. After 18 minutes, I turned off the lower heat and turned on the upper heat for an additional 2 minutes or so, until I confirmed that the surface was completely non-stick and dry)

15. After it comes out of the oven, drop the baking tray directly onto the countertop from a distance of about 10 cm to remove the heat and moisture inside the baking tray. Then slide the cake slices and baking paper onto the grill, tear off the baking paper on the four sides (do not tear off the bottom), and let it cool.

16. After cooling, prepare a new wax paper, place the baked side of the cake on the wax paper, spread the whipped cream (or other fillings you like, but don't spread it on the end), and arrange the strawberries on top.

17. Remove the wax paper after rolling up, refrigerate for about 20 minutes and then slice

The world is so big, there are so many restaurants, and naturally there are many flavors of strawberry soufflé cake rolls. But no one tastes the same as the one you make yourself, so try it now.