Cotton cake roll

Overview

This cotton roll is really easy to roll. I rolled it up directly with my hands, which was rough and it didn’t crack...

Tags

• baking
• cake roll
• egg yolk
• fresh milk
• low gluten flour
• unsalted butter
• white sugar
• white vinegar
• whole eggs
• protein
• salt

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 whole egg + 3 egg yolks beaten and set aside

   

3. 3 Put the butter into a basin, heat it over low heat until it boils and completely melts, then turn off the heat

   

4. 4 Immediately add sifted flour and blanch the dough

   

5. 5 Add milk in 2-3 batches, mix well and let cool slightly

   

6. 6 Add the egg yolk liquid in 3 portions

   

7. 7 Mix the noodles and prepare the flowable batter for later use

   

8. 8 Put 3 egg whites into an oil-free and water-free plate, add a little salt and a few drops of white vinegar, beat until rough foam, add sugar in 3 batches and beat until wet foam

   

9. 9 Divide the meringue into the egg yolk batter in 3 batches, and stir evenly into a fine and smooth batter

   

10. 10 Divide the meringue into the egg yolk batter in 3 batches, and stir evenly into a fine and smooth batter

    

11. 11 Pour into a baking pan lined with greaseproof paper, smooth the surface and shake off any air bubbles

    

12. 12 Place in the preheated oven, 180 degrees, middle rack, for 20 minutes

    

13. 13 After taking it out of the oven and letting it cool, cut the four sides straight

    

14. 14 , lay a new piece of oil paper, turn it over so that the bottom is facing up, and spread the whipped cream

    

15. 15 Roll up and refrigerate for at least 1 hour before eating...

    

16. 16 ……