Strawberry Cream Cloud Roll
Overview
Cake roll is definitely a dessert that makes people happy! The soft and sweet cake embryo is rolled into a lot of cream and sweet fruits. The moment you cut it with a knife and fork, the shaking Q-bomb cake embryo is enough to heal people's hearts.
Tags
Ingredients
Steps
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Mix milk and vegetable oil with a hand mixer until completely emulsified.
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Sift in low-gluten flour and mix well
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Add egg yolk and stir until evenly mixed
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Put the egg whites into an oil-free and water-free basin, beat with an electric egg beater at low speed, and add white sugar in batches and beat until neutral peaks.
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Use a spatula to scoop up one-third of the egg white batter into the egg yolk batter. Stir evenly, then pour all the egg yolk batter into the egg white batter. Stir evenly.
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Pour into a baking tray lined with baking paper and scrape the surface with a scraper. Preheat the oven to 170 degrees. Shake the mold to release large bubbles before baking
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Bake in the oven at 170 degrees for 18~20 minutes. The specific time will be determined according to the actual situation
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When baking, use 200 whipping cream and 14g sugar and beat until 80%
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After coming out of the oven, immediately turn the cake roll upside down on another piece of oil paper. Transfer the oil paper and cake to the drying net, tear off the bottom oil paper to dissipate heat. After the cake roll is warm, apply whipped cream and put strawberries on it.
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After rolling up, put it in the refrigerator to chill for a few hours, take it out, put the whipped cream into a piping bag, and pipe the cream on the top of the cake roll with a piping nozzle.
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Finally, pile all kinds of fruits and mint leaves on top of the cream. A beautiful cake roll is ready
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Colorful cake rolls are here
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It’s time to eat!
