Salted Butter))) Making a life roll cake moist 'Castella Roll Ca
I think it's been a month since I posted a video crying Everyone who bakes at work, fighting!! I really like roll cakes, I think the castella roll I remember was that the Kate sheet was dry and the cream was just greasy. The castella roll that I made this time is made with basic ash I thought a lot about the recipe, so it's not sweet, The cake sheet is moist, and the cream is made into a cake where you can taste the rich milk. You will be able to taste the best roll cake ever I hope you try making it :)
6 serving
Within 999 minutes
가염버터
Ingredients
  • egg
    93g
  • Sugar
    10g
  • Honey
    20g
  • egg
    156g
  • Sugar
    56g
  • Soft flour
    42g
  • Butter
    17g
  • whipped cream
    32g
  • Vanilla bean
    1ea
  • whipped cream
    400g
  • mascarpone cheese
    67g
  • Sugar
    21g
Video
Cooking Steps
STEP 1/6
(1) Combine sugar and honey in egg yolk.
(2) Raise the egg yolk temperature from 36 to 40 degrees.
(3) Melt butter, whipped cream, and vanilla beans in medium hot water.
(4) Whip the egg yolk until it turns white. Whip the hand mixer at high speed, please.
STEP 2/6
(5) Whip a little sugar into the cold egg whites. Whip the hand mixer at medium speed.
(6) Whip about 80% of the egg whites. Whip until the end of the meringue is bent.
(7) Clean the air bubbles at a low speed of the hand mixer for about a minute.
STEP 3/6
(8) Mix meringue and egg yolk. You don't have to mix it perfectly.
(9) Sift out the powder and mix with the dough.
(10) Sift out the butter to remove the vanilla bean peel.
(11) Mix part of the dough in the butter.
(12) Mix the dough and butter.
(13) Place Teflon sheet in mold and pour batter.
(14) Organize the dough. The top of the dough is baked in the same shape, so please organize it as neatly as possible.
STEP 4/6
(15) Shock the dough and bake for 18 minutes at 180C.
(16) When the cake is baked, shock it once and cool the cake sheet.
STEP 5/6
(17) Add mascarpone, clotted cream, and sugar to the whipped cream and whip through the middle of the hand mixer.
(18) Whip while checking the condition of the whipped cream with a spatula.
(19) Whip the whipped cream a little hard.
STEP 6/6
(20) Cut the ends of the cake diagonally so that it dries well.
(21) Spread whipped cream thinly on the cake sheet.
(22) Squeeze all remaining whipped cream.
(23) Roll the cake into a circle.
(24) Store the cake in the refrigerator for at least an hour to make it easier to cut.
(25) Make cuts 4cm apart on the cake.
(26) Heat the knife to cut the cake neatly.
(27) Cut the cake into 4cm apart.
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