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1.
The 28*28 gold plate is covered with greased paper first, and then covered with a silicone cushion, and set aside.
——You can leave it without a silicone pad, and you can also roll out a towel.
——I can't get it out, and the bottom is shiny and smooth, because the bottom fire is high or the baking time is too long.
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2. Boil the butter over a low heat until it boils slightly, turn off the heat, and then immediately pour in the low-gluten flour sifted in advance, and mix well with the egg custard.
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3.
Pour the milk in two or three times, each time it is mixed first, and then add it a second time. You can use an egg extract or a spatula to mix well.
——If the oil and water are separated, it is not mixed well.
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4. 1 whole egg, 4 egg yolks mixed.
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5. The egg liquid is also poured into the batter two or three times, each time it is mixed, and then poured into the next egg liquid.
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6. Pour the batter into a slightly larger bowl for easy handling later.
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7. Pour the egg whites into an oil-free and water-free egg-beating bowl, add a few drops of white vinegar or lemon juice, and add fine sugar in three times. Beat the egg whites to a large bend state, and finally use a low-speed rotation a few times to eliminate large bubbles.
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8. Take a small piece of meringue and put it in the batter that has been made before, turn it over and cut and mix it well. Then add another third of the meringue and continue mixing.
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9. The last time is to pour the batter into the meringue, turn and cut and mix well.
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10. Pour the mixed batter into the gold pan, flatten it with a scraper, lift the gold pan, shake a few times, and shake out large bubbles.
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11. After preheating the oven, place the baking tray on the middle or lower level, and bake at 170 degrees for 20 minutes, or at 150 degrees for about 25 minutes. Please adjust the specific temperature and time according to the temperament of your own oven.
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12.
After the cake rolls are cooked, they should be buckled on a flat table covered with greased paper to cool off. This is to tear off the dark skin and make it taste better.
——You can omit this step for regular rolls or those that don’t care about dark skin texture.
——If you can’t tear it off, it may have been baked for too long, or the temperature may be too high, or it may be upside down on an uneven place (such as a drying net).
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13.
After tearing off the oily paper, turn the cake roll over, the original surface side is now facing us.
In order to make the cake roll more fit, use a knife to cut off the upper and lower ends facing us (obliquely).
——It is best to cut in the same direction at both ends.
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14. Pour the white sugar into the cream, beat to about eighth, add 1 to 2 spoons of rose jam.
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15. Finally, beat evenly at low speed.
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16.
Spread the cream on the cake base. The center of the cake near our end can be thicker and higher, and less on the end to prevent the cream from leaking out when rolling.
——But I suggest you put some fruit, so that it won’t be so greasy.
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17. Finally, roll up the cake with a rolling pin, cover it with oil paper, put it in the refrigerator for half an hour, or refrigerate it for an hour or two to shape it, and finally squeeze the surface of the cake with your favorite flower shape, and then sprinkle with edible rose petals or fruit.
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Tips:Welcome everyone to add my personal WeChat communication: 214886700
I bought rose petals and rose flower sauce online, and the flower sauce can also be used to make mousse.
