[tomato Recipe] Japanese Style Cotton Cake Roll-easy to Operate, Delicate Taste

[tomato Recipe] Japanese Style Cotton Cake Roll-easy to Operate, Delicate Taste

1. Egg yolk and 30g fine sugar, hot water is added to about 38 degrees, and then whisked thoroughly with a whisk. The beaten state is light yellow in color, and the volume is obviously increased. There are obvious lines when dripping and stirring, and the egg yolk becomes very thick. Thick and smooth

2. Add 30 granulated sugar to the egg whites in 3 times and beat them to between wet and dry

3. Pour the egg yolk paste into the egg whites and stir evenly with a spatula

4. Sift in low-gluten flour and stir evenly

5. Melt the butter in water and put it at room temperature, pour it on the spatula, quickly stir evenly, so that the batter is ready

6. Pour the batter into a baking tray lined with baking paper, scrape the surface with a scraper, and bake at 180 degrees for 15-20 minutes until the surface has a beautiful baking color

7. Take it out together with the baking paper after it is out of the oven. Don’t turn it over. The baking paper is still underneath. Let it cool on the wire rack. Then tear off the baking paper and turn it over

8. Cut off the four sides, put an appropriate amount of basic cream, spread it about 0.2-7.5px thick, spread it at the beginning, and leave about 50px at the end without filling.

9. Homeopathically roll up the cake slices gently and quickly to form a cake roll. Refrigerate for 30 minutes and then slice and eat