60 grams of low-gluten flour

4 eggs

60 grams of fine sugar

condiments

Cream that can be thickened to make whipped cream

250 grams

berry sugar

20 grams

milk

50 grams

butter

40 grams

Method for making Shufulei fresh fruit cake roll

1.

Prepare all kinds of materials: butter and10g milk in the milk pot and wait for heating; Sieve the low flour for later use, break up 3 egg yolks and 1 whole egg for later use, and put 40 grams of milk into a stainless steel basin for heating.

2.

Boil butter and 10g milk until just boiling, then turn off the heat.

3.

Pour in the sieved low powder and mix well, it will agglomerate. This step is to hot noodles.

4.

Then return to the gas furnace and heat it until it is soft and there is a film at the bottom.

5.

Move 4 into a new large bowl, add the egg liquid (3 yolks 1 whole egg liquid) several times and stir well. Note: this step should be done while it is hot, and it should not be delayed for too long.

6.

When the stirring is over, the egg yolk paste will come to an end first.

7.

Add sugar to protein several times until it is neutral and dry.

8.

At this time, it is necessary to heat 40 grams of milk to 60 degrees, add it to 5 (egg yolk paste) and stir well. In fact, it is always to keep the yolk paste warm. The formula of butter is to do everything possible not to let the butter cool down and then defoam.

9.

Pour 8 (reheated yolk paste) into the egg white cream in one breath and stir it by hand first.

10.

It will be stirred soon.

1 1.

Then stir evenly from the bottom with a scraper.

12.

Pour into a 35*25 baking pan (lined with oiled paper) and smooth the surface.

13.

170 degrees, about 25 minutes, depending on your oven, take it out and tear it around and dry it on the drying net for a few minutes.

14.

Until the surface is not hot and there is no steam, pour it on new oil paper, spread cream and fruit, roll it up, refrigerate for more than 1 hour, and slice it.