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How to bake buttercream rolls with Junji
Main Ingredients

Eggs

4

Low Gluten Flour

80g

Milk

30ml

Corn Starch

20g

Supplementary Ingredients

Scaler Oil

50ml

Salt

2g

Sugar

80g

Steps

1. Prepare all ingredients. (Eggs are taken out in advance and warmed back up at room temperature)

2. Then separate the egg whites and yolks, and put the egg whites into a clean container without water and oil.

3. Beat the egg whites with a whisk to create fish-eye bubbles, then add 20 grams of sugar and continue to beat.

4. When the foam becomes fine, add the remaining 20 grams of sugar to the bowl until the egg whites are beaten to stiff peaks.

5. Lift the whisk, the top of the egg white triangle will not collapse

6. Sheng egg yolks in the bowl, add milk, salad oil, manually beat until the appearance of coarse bubbles, and then add 20 grams of sugar and beat well.

7. Gently sift in the low-gluten flour, cornstarch, add salt, use a spatula to mix up and down evenly, at this time the oven will be preheated to 150 degrees.

8. 1/3 of the egg white into the egg yolk mixture, up and down, no egg white particles,

9. Pour the yolk mixture into the remaining 2/3 of the egg white mixture, mix well, to quickly cut and mix until pale yellow.

10. Put a layer of greaseproof paper on the baking tray, pour in the cake batter, smooth the surface and put it into the middle layer of the oven, bake at 150 degrees up and down for 20 minutes. This is the baked cake embryo.

11. Remove the greaseproof paper from the bottom of the baked cake while it's still hot, add the remaining 20 grams of sugar to the whipped cream, and beat with a whisk until it reaches eight points, and then lift up the whisk so that the triangle at the top bends slightly after a couple of seconds, and then put the whipped cream in the fridge to set aside

12. Let the cake cool down to a temperature that's not too hot for your hands, then coat it with a layer of buttercream, and then roll the cake slices into a roll. The cake can be cut into slices.