A small roll cake with brownish red skin
2024-04-21 22:25:23 158
It's a knockoff version. The cake body is made strictly according to the recipe, and the source of this recipe is unknown, as seen in several posts. If you are a senior who truly knows the recipe of Xiaoshanjuan, please come and give me some guidance. Some say it's filled with chestnuts, while others say it's made with light cream and jam. They have pre made whipped light cream on hand and use it directly to save time. I only found out after playing baking that Xiaoshanjin's cake rolls are quite famous in Japan. It is said that they only sell 2000 pieces a day and require advance booking! A while ago, Sister Ava accidentally peeled off the skin while making a small mountain roll. I thought it would be cooler and dry a bit, but unfortunately, it broke off as soon as I got started. I had to cut it into pieces to make a sandwich cake. The taste of the cake is really extraordinary, and eating the cake alone is already amazing!
Details of ingredients
Technique
Steps to make A small roll cake with brownish red skin
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1. Take out about 6 refrigerated eggs and separate the egg yolks. Add 15 grams of white sugar to egg yolk![]()
2. Use a manual egg beater to beat the egg until the yolk turns slightly white. Heat honey to 40 degrees, pour into egg yolk mixture and beat well.![]()
3. Beat the protein until delicate, then add one-third of white sugar and beat at medium speed.![]()
4. Beat the protein until it becomes wet and foamy. When the egg beater lifts the protein, it becomes curved and the protein remains in a non flowing state.![]()
5. Take half of the protein and put it into the egg yolk solution.![]()
6. Quickly cut and mix evenly![]()
7. Sunlight in flour![]()
8. Mix the egg yolk batter into the other half of the egg whites.![]()
9. Quickly cut and mix evenly![]()
10. Weigh the milk and butter well, and place them on Weibo for 20 seconds at a temperature of approximately 70 degrees Celsius![]()
11. Drizzle butter and milk bit by bit into the cake batter![]()
12. Pour and stir evenly while pouring.![]()
13. Pour the cake batter into a baking tray covered with silicone paper, smooth the cake batter, and shake a few times.![]()
14. After preheating the oven, bake the middle layer at 170 degrees for 15 minutes. After baking the cake, take it out and open the surrounding silicone paper to dissipate heat.![]()
After the cake cools down, flip over and tear off the silicone paper. It's best to slide a few evenly on the cake body.![]()
16. Beat the cream with sugar until it does not flow and has obvious patterns. Spread the cream with a spatula![]()
17. Slowly roll up the silicone paper under the cake and let it cool for 30 minutes. Can be placed in the refrigerator for refrigeration. After cooling, slice.
