WHAT YOU NEED

Ingredients

Egg-shaped sponge cake: 80 grams of low-fat flour
Four eggs.
Fine sugar 50 grams (added to egg whites)
Fine sugar 25 grams (added to egg yolk)
French cream: 125 grams of butter
Two eggs.
100 grams of fine sugar
25 grams of water
40 grams of chopped dark chocolate
5 ml of rum
5 ml of boiling water

How TO MADE Thick cream cake rolls

Steps 1 to 4

1. First of all, make a French cream.

2. The egg yolk is pressed with an egg beater until it becomes light in color and fluffy in size.

3. Add 2 tablespoons of fine sugar and water to the milk.

4. Heat on low heat and stir slightly to dissolve the fine sugar.

5. After cooking, continue cooking on low heat for a while, and if there is a syrup thermometer, measure the temperature to 115 °C with a thermometer.

6. If not, drop a drop of syrup into the ice water, and after cooling the syrup state, the viscous softness can pull out the fine filaments, indicating that the temperature is suitable.

7. While stirring the egg yolk with an egg beater, immediately pour the freshly cooked rolled sugar syrup into the egg yolk.

8. After pouring the syrup, continue to stir the egg yolk with the egg beater.

9. Keep stirring until cooling (if you are afraid of cooling too slowly, you can prepare a pan or a large bowl with cold water in advance, pour the syrup and sit the bowl in the cold water and stir)

10. The finished egg yolk is very sticky and soft.

11. Add softened butter to the egg yolk four or five times, stirring thoroughly and evenly each time.

12. After adding all 8 tablespoons of butter, the cream is ready.

13. A good cream is a fluffy, delicate yellow cream.

14. If the freshly made cream is too soft, it can be stored in the refrigerator to reach the hardness suitable for application.

15. Then make a sponge cake with eggs.

16. The egg yolk is separated from the egg yolk.

17. The bowl must be clean and free of oil and water.

18. The eggs are sliced three times, added to fine sugar, and served with an egg beater until they are in a dry, bubbly state that can be pulled out at a vertical point.

19. 10 Egg yolk is sent immediately after the egg yolk is sent.

20. The egg yolk is mixed with fine sugar and served with an egg beater.

21. It can be sent to a state of thickness, bulk, and light color as shown in the figure.

22. Add a small amount of boiled egg yolk to a bowl of egg yolk.

23. Use a rubber scraper to mix the yolk and egg whites evenly by stirring from the bottom up.

24. 12 eggs are mixed and poured into a bowl of egg whites.

25. Continue stirring until completely uniform.

26. Be careful not to draw circles.

27. As long as it is handled correctly, the eggs remain in a thick, delicate foam state and no foaming occurs.

28. 13 After sifting the low-fat flour (please sift the flour before spreading the eggs), pour it all into the spread eggs.

29. Use a rubber scraper to quickly turn the dough from bottom to top so that the eggs and flour are mixed together as quickly as possible.

30. Please complete this step as soon as possible.

31. Also, be careful not to draw circles.

32. Pour the mixed dough into an 11-inch (28 cm) square toaster with oil paper on the edges.

33. It is placed in a preheated oven at 180 degrees Celsius, in the middle layer, baked for about 12 minutes, baked until the surface is golden yellow.

34. 16 After coming out of the oven, take the heat out of the pan and tear off the oil paper around it.

35. Then cool to a non-hot temperature and tear off the oil paper at the bottom (if you are using thinner oil paper, please do not wait for the cake to cool completely to tear the oil paper, the oil paper may stick to the cake).

36. Place the torn oil-paper cake on a new oil-paper, the golden-yellow side still facing up, and cool.

37. 18 1 teaspoon of rum and 1 teaspoon of cold boiled water mixed, dip with a hairbrush in rum juice, all evenly brushed on the cake surface

38. Apply French cream to the surface of the cake (the thickness can be determined according to personal preference, the cream does not have to be used up).

39. 20 grams of dark chocolate crushed evenly on the cream (make the chocolate as thin as possible)

40. 21 Roll the cake

41. 22 rolls of cake, wrapped in oil paper, put in the refrigerator and refrigerate for half an hour to shape it.

42. Then take out the slices and enjoy them.

43. It's finished!

Handy cooking tips

　　1 tablespoon of French cream requires boiling sugar syrup.The syrup needs to be cooked to 115 °C. If there is no thermometer, use a spoon or chopstick to dip a drop of syrup into cold water to see if the cooled syrup can pull out a fine line to determine whether the temperature has been reached.There is no need to worry too much about incorrect judgment, the appropriate temperature deviation does not have much effect.If you haven't used up the French cream, please put it in the refrigerator and keep it in the fridge.After refrigeration, the French cream hardens and is returned to room temperature before use.If you don't have an 11-inch grill, you can adjust the recipe according to the size of your grill.The egg-shaped sponge cake used here is made in the same way as the black cherry sponge cake roll, but it uses relatively less flour and is softer.