How to make jelly roll cake
It's a roll cake made by making a pattern on sponge dough and rolling it with jam
4 serving
Within 120 minutes
요리하는최여사
Ingredients
  • Soft flour
    400g
  • Sugar
    520g
  • Eggs
    680g
  • Salt
    8g
  • Starch syrup
    32g
  • Baking powder
    2g
  • Milk
    80g
  • vanilla oil
    4g
  • Jam
    200g
Cooking Steps
STEP 1/17
Measure according to the mixing ratio. Improving sugar, and improving starch syrup in the middle, can reduce the loss on the bowl.
STEP 2/17
Beat the eggs, add sugar and salt, and mix with a whisk. At this time, the temperature is about 45 degrees, and you whip it under the kneader
STEP 3/17
Mix until you see the whipper marks or there are lines at regular intervals
STEP 4/17
Transfer the finished dough to a large bowl
STEP 5/17
Put the flour and baking powder in the main dough and use a rubber spatula to scoop up the bottom of the cheek in one direction and shake it off.
STEP 6/17
Add the measured milk and mix it lightly
STEP 7/17
Put parchment paper on the iron plate and put scissors on the edge
STEP 8/17
Pour in the batter. Pan the iron panning on the iron plate you have at homeIt's an iron plate for a confectionery test.
STEP 9/17
Take some of the dough out and mix it with caramel pigments to make brown, and pour the parchment paper into a funnel shape.
STEP 10/17
After sealing the parchment paper in the shape of a funnel, cut the bottom a little with scissors to make an entrance (you can use a piping bag at home)
STEP 11/17
Make zigzag shapes on the dough at regular intervals. The bottom part is rolled up, so it leaves space and patterns.
STEP 12/17
Using chopsticks, draw it about 1cm deep and zigzag it at regular intervals.
STEP 13/17
It comes out like thisAs soon as the pattern is completed, it starts baking. Bake at oven temperature up 180/down 160 for 25 minutes or less
STEP 14/17
Pour the baked dough directly over the soaked cotton cloth.
STEP 15/17
Peel the parchment paper with care not to damage the dough.
STEP 16/17
Using a spatula, spread the jam evenly, leaving only about 2cm above.
STEP 17/17
Using a rolling pin, roll it hard at first, then relax, and roll it for a while so that it's fixed on the cotton cloth.
This combination is for the bakery functional test, so you can improve it by half at home according to the mixing rate
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