Black Sesame Salty Butter Cake Roll
1.
Put the black sesame seeds into a food processor and make a powder as thin as possible, mine is too thick
2.
All ingredients, family portrait, fine granulated sugar, low-gluten flour, weigh the egg yolk and separate the egg whites, add white vinegar or lemon juice to the egg yolks, add oil, milk, and vanilla extract to the egg whites
3.
The egg yolk is mixed evenly with a manual whisk and fully emulsified
4.
Sift in low-gluten flour and mix until fine and dry powder-free state
5.
Add the ground black sesame powder and mix well with a spatula
6.
Pour all the sugar into the egg whites and beat them until they are slightly wet and slightly dry. Newbies, please add them in three batches. Of course, you can do it according to your own habits.
7.
Divide one-third of the egg white into the egg yolk paste and stir evenly
8.
Then pour the egg yolk paste back into the egg white bowl and stir evenly
9.
Pour the cake batter from a high place into a baking pan that has been spread with oil cloth or oil paper
10.
Use a scraper or scraper to smooth
11.
Put it into the oven at 170°-180° for 18-22 minutes. There is a difference in the fire power of the oven.
12.
After the oven is out, shake the baking tray twice on the countertop. After two minutes, you can directly lift the cake embryos and place them on the drying rack, and tear them off with greased paper or tarpaulin to cool them off.
13.
When it’s not hot at all (it’s still warm at this time), cover it with oil paper, turn it over, and tear off the oil cloth.
14.
After the oven is out, start to whip the cream early, add salt, fine sugar, and pass until 8-9 for distribution. There are clear lines but soft and smooth. Novices, please send it to 9-10 for distribution. The cream lines are clear and firm. The follow-up is better.
15.
The cake embryo can be rolled until it is still a little warm (not cold). It can be rolled (and the cake is facing out). You don't need to turn it over. If you roll it directly, please spread a piece of oil paper and turn it over. For one side, make the bottom of the cake face down. The amount of cream is as shown in the figure. Of course, according to your habits (I can’t find animal cream in my location, so I can only use vegetable cream to make it. It’s okay to eat a small amount occasionally!)
16.
Can be rolled up carefully with the help of a rolling pin
Tips:
1. The best standard for whisking the egg white is that the egg white is delicate and shiny, and the egg beater has a hook
2. Try to be as fast and neat as possible when mixing
3. The baking temperature and time should still be adjusted flexibly according to your own oven, the recipe is just a reference
4. When whipping the cream, please be careful not to whet it too rough, as the taste will be greatly reduced. Different brands of salt have different saltiness, so you'd better put a small amount while tasting the first time
5. It is more difficult to whipped cream in summer, so fully refrigerate the whipped cream before use to keep it at a low temperature
