The booming strawberry season——Soufflé Strawberry Roll
Overview
How to cook The booming strawberry season——Soufflé Strawberry Roll at home
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Ingredients
Steps
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Wash the strawberries, dry them with kitchen paper, dice three of them and absorb the water.
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Beat the egg yolks and protein separately into an oil-free and water-free basin.
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Add 10 grams of caster sugar to the egg yolks and beat until smooth.
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Heat the milk and butter over low heat until the butter melts and remains warm.
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Add 60 grams of fine sugar to the egg whites in three batches and beat until wet peaks form.
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Take one-third of the egg white and put it into the egg yolk batter. Mix evenly using the stirring technique.
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Sift in the flour and mix well until there are no lumps.
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Pour into the protein paste and mix evenly.
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Pour the warm milk butter paste into the batter from the previous step, pour it slowly along the spatula, and mix gently.
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Line a baking sheet with parchment paper, pour the batter into it, and smooth it out with a spatula.
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Shake off the bubbles and sprinkle with diced strawberries
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The oven should be preheated in advance, and you should decide when to preheat the oven according to your operating time to avoid delays in loading the oven and defoaming. 180 degrees, upper and lower fire in the middle, 18-20 minutes. When baking, add a small amount of sugar to whip the whipped cream.
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After the baked cake slices are out of the box, turn them upside down on a new piece of oil paper. Cover the previous oil paper to prevent them from drying out when they are left to cool. When it is not hot, you can spread the whipping cream on it, leaving a little bit unsmeared at the top and tail. Arrange the strawberries, roll them up, and refrigerate them for more than half an hour before slicing them.
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Very beautiful color
