French Cherry Mini Rolls
1.
First use the ingredients in the auxiliary materials to make the custard sauce. Pour the milk into the milk pan and boil it. Simmer on low heat, taking care not to overflow.
2.
Stir the sugar, egg yolk and vanilla powder evenly, sift in the flour and cornstarch that have been sieved and mix well.
3.
Add a small portion of boiled milk to the above egg yolk paste and mix well. Then pour the mixed mixture into the hot milk in the milk pan and stir quickly until it is thick.
4.
Remove from the pot and put on a plate to let cool, cover with plastic wrap and put in the refrigerator for later use.
5.
Next make the cake batter. Separate the egg yolk and egg whites, add fine sugar to the egg whites three times, and beat with an electric whisk until the whisk can pull out the small sharp corners.
6.
Stir the egg yolks until the color becomes lighter.
7.
Add half of the beaten egg whites to the egg yolk and mix well. Then pour into the remaining egg whites and continue to mix evenly.
8.
Sift in the low-gluten flour twice and mix evenly.
9.
Put the cake paste into the piping bag, and then cut a 9mm hole at the front end of the piping bag. Put greased paper on the baking tray, put a 4-inch cake mold bottom, and then gently sift a small amount of flour around the circumference, remove the bottom of the cake mold, and leave a round mark.
10.
The piping bag spirally squeezes out the cake paste along the circular stamp. The amount of this recipe can squeeze 6 discs. If there is extra cake batter, you can squeeze it into long strips to make snacks.
11.
Put it in a preheated oven, and leave it at 170 degrees for about 12 minutes. Immediately after being out of the oven, buckle on a new piece of greased paper, and tear off the greased paper used for baking.
12.
Squeeze the custard sauce on the lower half of the cake slice, and then put a few cherries on it. Fold the cake roll in half, then squeeze a custard sauce on the top, put a pair of cherries, and sift with powdered sugar to decorate.
Tips:
1. Let the cake pieces cool slightly after they are out of the oven. First try to fold them into an arc shape. The completion of the arc in this way is conducive to the completion of the final half-fold.
2. The high amount of sugar used in this recipe is to make the cake slices have better softness, and it is easier to fold the cake slices in half without breaking.
3. Don't bake the cake slices too dry, which will cause the cake slices to fold in half and break easily. Observe the cake slices while baking, the color turns golden, and the cake is ready when pressed lightly and elastic. Come out of the oven immediately after baking.
