STEP 1/6
Beat in eggs, add salt and sugar, and melt sugar completely with a medium bath. Melt the sugar in medium heat until it is completely melted and does not creak and whip the dough Whip the dough until it remains in shape when dripping with a whisk
STEP 2/6
Add the pre-sorted soft rice flour, cocoa powder, and corn starch and mix the dough well, pushing it up from bottom to top. Remove air by hitting it 2-3 times with a scraper and bake it for 12-15 minutes at 170 degrees
STEP 3/6
Mix well and make filling cream. Cream the cream cheese, whip the whipped cream about 80%, then add the cream patissier and milk and mix in a bowl.
If you mix the cream patissier and milk, the custard cream is complete
STEP 4/6
Lay wet cloth or parchment paper flat on the floor.
STEP 5/6
Cut off the edge of the sheet and apply the filling cream evenly Make 3 cuts on the edge and roll it~It's good to take it out in the refrigerator after about 3 hours~~
STEP 6/6
I took out the roll cake, sprinkled Balona cocoa powder, and squeezed the strawberry cream with Mont Blanc tip on top and decorated it Anyway, I don't like the shape, but... It tastes good
Please prepare it in advance.
Please sift the powder in advance Remove eggs to room temperature beforehand
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There are separate and public ways to make dough I used public law.
I like public law because it's not cumbersome to do it The separate method is to whip egg whites and yolks separately.
But... I think it's softer when it's made separately~~