Japanese dream cotton cake roll, the best cake roll I've ever made oh~ none of them! Although it's sold in general, but the soft cotton cake has a soft taste combined with the smell of fermented milk, very perfect~~ The cotton cake is made using the egg-shaped method, but without adding any moisture, only adding thick fermented milk to make the cake taste more intense.More characteristically, the amount of flour used in this cake is much lower than that of a typical waterless sponge cake, which is why it has the texture of cotton candy.The ingredients in the recipe are used in a 10-inch square grill (a long-sided grill made of bamboo).

WHAT YOU NEED

Ingredients

50 grams of low-fat flour
50 grams of refined milk (sugar)
35 grams of butter
30 grams of whole eggs
Protein three.
Three eggs.
40 grams of fine sugar
130 grams of vegetable cream
13 grams of flour

How TO MADE Japanese cotton cake rolls

Steps 1 to 4

1. A large collection of ingredients

2. Cut the butter into small pieces and put it in a small pot and heat it until it boils.

3. When the butter is boiling, it is immediately poured into the sifted flour and removed from the fire, quickly stirred evenly into a butter-hot dough.

4. (Note: When cooking butter, it is necessary to boil it on a low flame until the butter boils and then pour the powder immediately, while turning off the fire and stirring)

Steps 5 to 8

5. Pour the milk into the hot dough in butter and stir evenly.

6. Mix 30 grams of whole egg juice and 3 egg yolks evenly, add the dough of the second step, and then stir evenly again to make an egg yolk paste

7. The protein is added to the fine sugar and stirred into a moist bubbly state that can be pulled out with a small hook.

8. Add the good protein, add 1/3 to the egg yolk dough, use a scraper to stir evenly from the bottom up, be careful not to stir in a circle, otherwise it is easy to cause the good protein to foam

Steps 9 to 12

9. The mixed dough is poured back into the protein bowl and then stirred again evenly into the cake dough.

10. The mixed dough is poured into a 10-inch-square grill with baking paper.

11. Place the middle layer in a preheated 175-degree oven and bake for 15 minutes until the surface is golden yellow.

12. Insert the toothpick into the cake, and after removing the toothpick, there is no residue on the toothpick, indicating that the cake is ripe.

Steps 13 to 16

13. The cake is baked, the cake is baked, the cake is baked, the cake is baked, the cake is baked.

14. Cream is hardened by adding sugar powder to the cream.

15. It's easier to send it on ice.

16. The cream is applied to the cake, with the head of the cake being thicker and the tail of the cake being about three centimeters thicker.

17. Then quickly and gently roll up the cotton cake (the cotton cake is very soft, it must be rolled quickly and gently).

18. After 10 to 20 minutes in the refrigerator, slice and sprinkle with decorated chocolate or jam.