Japanese Butter Roll

The most beautiful but June days, the season between spring and summer, in the southern region, at a suitable temperature of about 26 degrees, whether it is bread or cake, the success rate is much higher than other seasons. On the table is a lovely dough that is vigorously fermenting at room temperature. The cake roll embryo just baked in the oven without cracking and peeling, cut a mango that will be released in the season, whipped out a little cream, and rolled a butter without effort. You can enjoy this delicious little achievement from April after refrigerating and setting. Do you want to ask for bread? Bread, wait for this delicious butter roll to be baked~

Let’s start talking about the topic, this is a super simple, easy-to-use and particularly delicious original cake roll. The original author is Yoko Tsuda of Japan (we have changed the details and details). It is as popular as the small mountain roll. Its characteristics are divided. Egg sponge method, that is, egg white and egg yolk are sent separately to ensure the success rate of whole egg sending; egg white only needs to be sent to the wet stage; the cake body is a little dry than the small roll, but the toughness is better, so it is not easy to crack and peel, especially Good volume. It tastes rich and mellow, it is a delicious roll that can be praised by everyone~

Materials

Cake body (28x28cm)
5 egg yolks
4 protein
Granulated sugar (egg yolk) 30g
Granulated sugar (protein) 60g
Low gluten flour 40g
Butter 40g
★ The original Japanese uses soft white sugar, which is said to make the cake more moist. We only have fine granulated sugar. You can also try soft white sugar to see if it tastes better.

Inset
Light cream 300g
Granulated sugar 30g
Mango kernels
A few drops of vanilla extract
White rum 2g
★This inset is adjusted by ourselves, it tastes not greasy and has flavor. In fact, the indentation in the original Japanese recipe is the practice of heating cream, white chocolate and then cooling and then refrigerating for one night. Interested babies can search the original formula inset method toss and toss. It is said that it is particularly delicious with the cake body.

Practice

① Separation of egg yolk and egg white.
② Add 30g of fine granulated sugar (cotton white sugar) to the egg yolk until the color is whitish, the volume is enlarged, and the figure appears.
③ Add 60g of fine granulated sugar (cotton white sugar) to the egg whites until it is wet and foamed (with a small hook). Don’t beat it, it is easy to crack.
④ Add one-third of the meringue to the beaten egg yolk paste and mix well, then pour all into the remaining meringue and mix well.
⑤ Sift the low-gluten flour into the egg batter and mix well.
⑥ After the butter melts in water, add it to the batter and mix well.
⑦ Spread greased paper on the bottom of the cake pan, pour the cake batter, shake the large bubbles out of the shock pan, put it in the preheated oven, heat up and down 165 ℃ middle layer (oven hot air mode), bake for 29 minutes.
★Note that the original Japanese uses a 30cm baking tray, 200 degrees up and down, bake for 12 minutes, use high temperature short time baking method to keep the cake body moist, we have not tried this temperature and time baking, use It is the temperature and time of ordinary baking cake rolls. The next time you have the opportunity to try high-temperature baking, you can choose according to your needs. No matter which baking time you choose, you must adjust it according to your own oven temper~
⑧ The cake is out of the oven, turned over and demolded, waiting to cool. When drying, be sure to cover the bread with baking paper to prevent the cake surface from drying out.
⑨ Making the filling: Whipped cream, add fine sugar, vanilla extract, and white rum, and beat it until the texture is harder.
⑩ Put the back side of the cake body upwards and trim the edges (the edges will be trimmed with a chamfered surface and it will look better). First apply a layer of light cream, the beginning and sides are covered, and the tail is not applied at about 3 cm. Apply a bit thicker at the beginning, thinner at the end, put a piece of mango on the top, then apply a layer of cream to the mango and roll it up with a rolling pin.
⑪ At this step, you can enter the refrigerator to refrigerate for more than one hour to finalize the model.
★Share a stereotyped trick for you, find a square hard cardboard that is slightly larger than the cake embryo, gently roll up the rolled cake roll, and then fix it with tape, this will make the cake roll shape more round and beautiful. There is no paper jam to use your brain to replace the materials available at home.
⑫ Take out the shaped cake roll, gently tear off the baking paper on the outside, cut off the unsightly head and tail, and then cut it into blocks according to personal preferences to enjoy!

Must try, never disappointed~