日式原味蛋糕卷 超柔軟不開裂不掉皮 像舒梳乎厘的瑞士卷 ┃Japanese Cake Roll

egg white yolk isolate Egg whites in an oil-free bowl Freeze egg whites for about 15 minutes until icing on the sides of the bowl Whisk corn oil and milk until emulsified Pour in the sifted flour and mix well Add egg yolk and mix well Square28cm x 28cm put on oil paper Remove frozen egg whites Add caster sugar in 3 batches Whip to a clear texture not easy to flow Add the beaten egg whites to the egg yolk batter one at a time and mix well Pour into a greased baking sheet Put in the middle rack of the preheated oven, Bake at 160 degrees for 25 minutes Remove and let cool on rack Light cream, powdered sugar/granulated sugar Whisk until it is not easy to flow Flip the cake onto greased paper or a rubber mat Take off the greased paper smeared with light cream 1/3 of the edge is piled higher Roll up with a rolling pin Press down lightly, then roll up A little bit of failure to be more confident when it rolls up Rubber pads will also be more difficult to move Wrap in parchment paper and refrigerate for 30 minutes Remove excess light cream Clean the blade after each cut This is a soft and delicate cake Less prone to cracking Cake rolls are really difficult for beginners It takes a lot of trying to get started I also tried many times to taste the right temperature for my oven. So everyone should pay more attention to protein whipping Roll method and oven temperature Nearly pushed the whole cake off the table while pushing towards the camera

Channel: MoLaLa Cook

Views: 2,049,908

Keywords: 食譜, 美食, 香港, How to cook, Recipe, cooking sound, how to, ASMR, お菓子作り, パリ, homemade, レシピ, cookingsound, 料理, cake, 作業音, 瑞士卷, 蛋糕卷, Swiss Roll Cake, Roll Cake, 不開裂, 不掉皮, 卷蛋糕, Cream Cake Roll, 戚风蛋糕卷, 生乳捲

Id: R67PhE-Zf2M

Length: 9min 40sec (580 seconds)

Published: Sun Jul 24 2022