White World Snow Cake Roll-japanese Cotton Roll + Super Simple Decoration
1.
Preparations: 1. First sieve the low powder. 2. Among 5 eggs: 4 egg yolks + 1 whole egg in a container, and the egg liquid is beaten evenly with eggs. Put the remaining 4 egg whites into an oil-free and water-free egg beater for later use. * Ensure that there is no oil and water during the separation process! 3. The 28 cm baking pan is lined with greased paper, and my mat is a fiberglass mat of the right size. (I can't see it on the side, don't think I have no pad.) Put the butter in the milk pan and boil and remove from the heat. Pour the sifted low powder into the butter pan and mix evenly with the spatula.
2.
Add the milk several times, mixing well in between each time. Add the egg mixture of 1 whole egg + 4 egg yolks in the "preparation work" into the batter in batches, and mix well each time before adding. Add a little salt and vanilla extract and mix well. The egg yolk batter is complete. Let it sit for 15 minutes.
3.
Preheat the oven at 170 degrees. Whip the egg whites, add the sugar in three times when thick foaming, fine foaming, and no dripping. Beat to big hooks and wet foaming. (My picture shows a big wet hook, which hangs down when shooting
4.
Take one-third of the egg whites and beat them into the egg yolk batter. Then mix with the remaining egg whites evenly. You can cut a few cuts up and down with a spatula and then mix, remember not to make a circle! Pour the batter into the baking pan from a height of 20 cm, shake it from side to side, and shake it a few times to produce large bubbles, and at the same time make the batter level. The middle floor is 170 degrees for 15 minutes. If you need to roll up and expose the baking surface, bake for 20 minutes.
5.
Shake the plate a few times out of the oven to dissipate the air. On the other hand, it is demoulded and placed on a drying net, and the oily paper at the bottom is torn off, and the oily paper is dummy-covered on the cake slice to cool, to prevent it from drying out in the air.
6.
Beat the cream with icing sugar to 8 minutes*** The whipped cream should be reserved for surface decoration. (I don’t know how much it is used.) Spread the remaining cream on the cake with a spatula. You can add some fruit. Lift one side of the greased paper and roll it gently. The greased paper wraps it tightly. * Tie the remaining cream in the piping bag and put it in the refrigerator. After half an hour, take out the cake roll and the remaining cream, cut the piping bag, and squeeze it vertically on the surface of the cake roll. I made the insert of the pine tree by myself with a food coloring pen (I want to reuse it, hee hee), I inserted it and it was done. You can melt the chocolate and squeeze out a pine tree shape on the silicone mat, remove it and insert it after it has solidified.
7.
Finally, I took a beautiful photo. I used Meitu Xiuxiu to add some snowflakes to make it more artistic.
