Strawberry custard roll - not only delicious (with super detailed cake making method)

Overview

The nutritional value of strawberries is extremely high. Traditional Chinese medicine believes that strawberries are sweet in taste and cool in nature, and enter the spleen, stomach, and lung meridians. The pectin and fiber contained in strawberries can promote gastrointestinal peristalsis and improve constipation. It is also suitable for people with cough due to lung heat and loss of appetite. It is also a fruit that people with diabetes can eat more, and it can also whiten teeth.

Tags

• baking
• old man
• afternoon tea
• condensed milk
• corn starch
• cream
• egg
• low gluten flour
• salad oil
• strawberry
• white sugar
• gelatin tablets
• milk
• powdered sugar

Ingredients

Steps

1. 1 Soak gelatine sheets in cold water until soft,

   

2. 2 Wash all the strawberries,

   

3. 3 Add condensed milk to cream and beat until 70% to 80% (the lines on the surface will not disappear)

   

4. 4 Add 30g of powdered sugar to the milk and heat over water until all the powdered sugar melts. (This can prevent the milk from evaporating when heated to the greatest extent.)

   

5. 5 Add the soaked gelatine sheets, heat and stir until melted,

   

6. 6 Pour into the whipped cream and stir evenly,

   

7. 7 Use a box with a suitable shape (a deeper one) and cover it with a layer of plastic wrap. (Note: The amount of custard here can be used to make two custard rolls. The main reason is that there is no suitable box. If there is a thin strip box, you can halve the amount of custard in the formula.)

   

8. 8 Put the strawberries in, (actually the strawberries are very crowded, the strawberries I bought this time were super large, and some of them were buried under the milk)

   

9. 9 Separate egg whites and egg yolks (Although everyone should know it, but I still have to say it, the egg white basin must be free of water and oil, otherwise it will not be whipped,)

   

10. 10 Add 15g white sugar to the egg yolk,

    

11. 11 Whisk until the color turns white and the volume doubles,

    

12. 12 Add the salad oil in three batches, each time it is completely blended before adding the next one (this step and the previous step are to make the cake more fluffy and soft)

    

13. 13 Add milk and mix well,

    

14. 14 Add sifted low-gluten flour (the one in the picture is passed through first,)

    

15. 15 Stir evenly until the egg beater is lifted up to form a wide band. Set it aside for later use. Preheat the oven to 165°C,

    

16. 16 Beat the egg whites until fisheye foam, add the first part of white sugar, (45g of white sugar is divided into three parts)

    

17. 17 Whisk until it reaches the level shown in the picture and then add the second portion of sugar,

    

18. 18 Whisk until it reaches the level shown in the picture and add the last part of sugar,

    

19. 19 Beat until wet peaks appear and [small curved peaks appear] (this is for making cake rolls. If you make a 6-inch cake, you need to beat it for a few more seconds until it becomes dry foam [with upright peaks])

    

20. 20 This is in the basin, this level is fine,

    

21. 21 Take 1/3 of the egg white and put it into the egg yolk liquid, stir evenly,

    

22. 22 Pour into the egg white bowl, stir evenly, (do not stir,)

    

23. 23 Pour into a baking tray lined with tin foil, smooth the surface with a spatula, and place in the preheated oven for 14 minutes,

    

24. 24 Let the baked cake cool, take it out and place it on a piece of oil paper,

    

25. 25 Cut off the corners, apply a thin layer of whipped cream, and add custard bars,

    

26. 26 Roll it up, wrap it in oil paper to shape, put it in the refrigerator for 1 hour, then take it out and cut it into pieces. (It tastes good with rose and jasmine tea)

    

27. 27 Cut with a serrated knife, the cut surface will be very smooth and beautiful,