Japanese cotton cake roll

Japanese cotton cake roll

Overview

I finally know why it is called cotton cake roll, because it is as delicate as cotton, because it is as soft as cotton, and because it is as light as cotton. They can all go into your belly easily and without you noticing!

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Ingredients

Steps

  1. Material preparation.

    Japanese cotton cake roll step 1

  2. Cut the butter into small pieces and boil it. Remove from the heat immediately when it starts to bubble

    Japanese cotton cake roll step 2

  3. Immediately pour in the sifted flour and stir evenly with a heat-resistant spatula

    Japanese cotton cake roll step 3

  4. Add milk in 2-3 batches, stirring well each time

    Japanese cotton cake roll step 4

  5. This is the state after adding milk for the first time. Make sure there is no separation of water and oil before continuing with the following steps

    Japanese cotton cake roll step 5

  6. Add 4 egg yolks and 1 whole egg in 2-3 batches.

    Japanese cotton cake roll step 6

  7. Make sure to stir evenly each time before adding the next amount

    Japanese cotton cake roll step 7

  8. The finished egg yolk paste should be fine and even, with no separation of water and oil

    Japanese cotton cake roll step 8

  9. Refrigerating the egg whites in advance will help stabilize the meringue. You can add a little salt and lemon juice before whipping.

    Japanese cotton cake roll step 9

  10. Add the fine sugar to the 4 egg whites respectively when they are in large foam, fine foam and almost no dripping state.

    Japanese cotton cake roll step 10

  11. Beat until large and beak-like

    Japanese cotton cake roll step 11

  12. Take 2/3 of the meringue and egg yolk paste and mix evenly

    Japanese cotton cake roll step 12

  13. Pour the mixed egg yolk paste into the remaining meringue and mix evenly.

    Japanese cotton cake roll step 13

  14. Pour into the mold, shake a few times, and smooth the surface. Place in preheated oven 160 degrees for 25 minutes.

    Japanese cotton cake roll step 14

  15. Beat the light cream and sugar until texture becomes apparent.

    Japanese cotton cake roll step 15

  16. After baking is completed, immediately pull out the cake piece and the parchment paper, peel off the sides of the parchment paper to dissipate heat, turn the cake piece upside down on another piece of parchment paper, and peel off the bottom parchment paper to dissipate heat. Let cool and apply light cream. There should be more cream at the beginning and thinner at the end. Leave 2CM blank at the end without applying cream.

    Japanese cotton cake roll step 16

  17. Lift the starting end of the parchment paper, gently press the cake piece down, gently roll the cake piece up with your bare hands, wrap it in parchment paper, and refrigerate to set it. Refrigerate for about 3 hours. Once the cream is set, take it out and slice it

    Japanese cotton cake roll step 17

  18. Appreciate the finished product.

    Japanese cotton cake roll step 18

  19. Appreciate the finished product.

    Japanese cotton cake roll step 19

  20. Appreciate the finished product.

    Japanese cotton cake roll step 20

  21. Appreciate the finished product.

    Japanese cotton cake roll step 21

  22. Appreciate the finished product.

    Japanese cotton cake roll step 22

  23. Appreciate the finished product.

    Japanese cotton cake roll step 23

  24. Appreciate the finished product.

    Japanese cotton cake roll step 24