Name: Making soft and moist strawberry roll cakes
Total time: 2 h
Yield: 4
Ingredients: Soft flour 100g; egg 3ea; Sugar 65g; Sugar 65g; Salt 1.5g; Baking powder 2.5g; vanilla oil 1.5g; Water 30g; Strawberry 10ea; whipped cream 300g; Sugar 30g; Water little; Sugar powder little

10K Recipe

Making soft and moist strawberry roll cakes

I made a soft and moist strawberry roll cake using seasonal strawberries and chiffon sheets! I'll give you a more delicious roll cake recipe with a lot of whipped cream :)

4 serving

Within 999 minutes

눈크미

Ingredients

Soft flour

100g
egg

3ea
Sugar

65g
Sugar

65g
Salt

1.5g
Baking powder

2.5g
vanilla oil

1.5g
Water

30g
Strawberry

10ea
whipped cream

300g
Sugar

30g
Water

little
Sugar powder

little

Cooking Steps: STEP 1/21

Place parchment paper on a flat iron pan so that it doesn't get excited.

STEP 2/21

Wash the strawberries clean, pick the top of the 7 and cut the rest in half to remove the moisture.

STEP 3/21

Separate the egg into the yolk and the white and use at room temperature.

STEP 4/21

Preheat the oven to 180 degrees and sieve the flour+baking powder+vanilla scent.

STEP 5/21

Beat the yolk in a bowl using a whisk, then add salt and sugar for the yolk and mix well.

STEP 6/21

Add warm water little by little and mix well to dissolve sugar.

STEP 7/21

Add sifted powder, mix evenly to make it smooth, and cover it with plastic.

STEP 8/21

In a mixing bowl, mix the whites well using a hand mixer and add sugar for the whites at once.

STEP 9/21

Mix it in the first layer, which is slow, and then mix it in the second layer, and finish it in the third layer, and make the meringue hard enough to form horns.

STEP 10/21

Add 1/3 of the meringue to 1/3 of the yolk dough and lightly mix from bottom to top.

STEP 11/21

Mix until the yolk mixture is not visible.

STEP 12/21

Pour the dough into a flat iron pan, fill the corners, and bake for 10 to 15 minutes in a 180-degree oven.

STEP 13/21

While baking the sheet, support the ice water under the mixing bowl, add the whipped cream, mix it in the first layer, add the sugar at once, and whip it into the first and second layers to make it hard.

STEP 14/21

Among whipped whipped cream, 50g for decoration is put in a piping bag and stored in the refrigerator.

STEP 15/21

Place cotton cloth or parchment paper on the work surface and remove the finished sheet directly from the flat iron pan.

STEP 16/21

After cooling it down, remove the edges first and turn it over to carefully remove the parchment paper.

STEP 17/21

Turn the sheet upside down so that the baking color comes up and apply 250g of whipped cream thoroughly.

STEP 18/21

Put the strawberries on top of it one by turns.

STEP 19/21

Wrap the cotton cloth or parchment paper tightly, wrap it thoroughly with plastic wrap, and store it in the refrigerator for about 2 hours.

STEP 20/21

After removing from the refrigerator, cut both ends and sprinkle sugar powder.

STEP 21/21

On top of that, squeeze out the whipped cream in the piping bag, shape it, and put the cut strawberry in half to complete the strawberry roll cake.

If the yolk is in the white, the meringue won't get soggy, so you have to hand it out well :)