#四session Baking Contest and is Love to Eat Festival# Japanese Style Cotton Cake Rolls
1.
Low-gluten flour is sifted in advance;
2.
Cut the butter into small pieces, simmer on medium heat until it boils, start to bubbling, remove from heat immediately;
3.
Pour in the sieved low flour, use the temperature to cook the flour, and stir the batter evenly with a spatula;
4.
Add the milk at room temperature in three times, stir well each time, and then pour it down again;
5.
Add four egg yolks and one whole egg three times, stirring well each time, and then pour down again;
6.
Add the granulated sugar to the egg whites in three times and beat them until wet foaming. The whole process is beaten at medium and high speed, and finally at low speed for about 3 minutes to make the egg white more stable;
7.
Add the egg whites to the egg yolk paste three times and mix evenly;
8.
Pour the cake batter into the baking pan, and tilt the baking pan in four directions to distribute it evenly;
9.
Preheat the oven to 170 degrees, middle level, 20 minutes (the baking temperature needs to be adjusted according to the actual oven of your own home);
10.
When the baking pan is cool enough to not burn your hands, press it upside down, and use a spatula to pull it on one side twice to take it off.
11.
Turn the cake roll over, whip the whipped cream, put the cut fruit pieces, roll it up, and keep it in the refrigerator.
