Strawberry biscuit roll cake
A tea time cake made with strawberries and fruits in the spring season
3 serving
Within 60 minutes
아담여인
Ingredients
  • Eggs
    3ea
  • Sugar
    45g
  • Soft flour
    50g
  • Baking powder
    1/5ts
  • Maple syrup
    little
  • Sugar powder
    little
  • Strawberry
    suitably
  • whipped cream
    100g
  • Sugar
    10~15g
Cooking Steps
STEP 1/10
Separate the egg whites from the yolks and add 3 pieces of yolks and 10g of sugar and whisk until it turns ivory.
STEP 2/10
Mix 3 egg whites slightly with a whisk and when it starts to bubble, add 35g of sugar and make 100% meringue
STEP 3/10
Add beaten egg yolk to a firm meringue and mix evenly as if cutting with a knife.
STEP 4/10
Mix the soft flour and baking powder on a sieve with the egg mixture
Mix the dough gently as if cutting it with a knife so that it doesn't break off.
STEP 5/10
Place the finished dough in a piping bag.
STEP 6/10
Place parchment paper in a pan, squeeze the dough diagonally, and sprinkle sugar powder evenly over the dough.
STEP 7/10
I baked it in a preheated oven for about 170-15 minutes
STEP 8/10
The baked biscuits were picked up with parchment and moved to a cooling net to cool them down
STEP 9/10
Mix with whipped cream and sugar, whip firmly, and prepare strawberries by washing them clean.
STEP 10/10
Apply whipped cream evenly to the inside of the biscuit from which parchment paper was removed, place strawberries on top, and roll it to complete the roll cake.
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