Half the sky's "Japanese-style puff cake roll" sells 100,000 pieces a day, making it easier to make

Japanese puff cake roll

Which is the best span 8span dessert in autumn? Japanese puff cake roll?

I believe that many baking friends heard that the first reaction to the cake roll is a variety of flavors chiffon rolls, small mountain rolls, sponge rolls, rolls are the most popular among folks It seems that there are not many innovations, but have you ever tried the combination of puff and cake? This is definitely a great idea.

Today, I’m going to give you a cake roll that is already red in Japan ( puff cake roll ) is different from ordinary cake rolls, except for the delicate body of the cake roll. Besides the filling, there is also a layer of delicious puff pastry, do you want to eat it already?

The cake has a soft body and a moist and smooth filling. The three items that can be eaten are combined to create a new taste. The taste is a must.

You can also change the flavor of the cake roll by changing the recipe of the puff crust, cake base and filling.

The whole cake roll is divided into four parts: strong9 body + strong span 8span cream filling _strong span 11 cream cake body + strong span 8span cream Although there are many steps to make, it is a cake roll that will never disappoint.

Good food is certainly worth the effort! Learn it while it’s still in flames!

Japanese puff cake roll list of ingredients

cake embryo

egg whites 280g

sugar (1) 60g

milk 80g

sugar (2) 20g

flour 80g

yolk 130g

lemon juice amount

Klimt sauce

butter 70g

sugar 35g

milk 200g

corn starch 10g

low-gluten flour 10g

choux dough

milk 80g

butter 90g

whole egg 200

flour 100

Ashanti cream

cream cheese 200g

icing sugar 45g _p brsp2 brspan_p8span_p2

cake embryo-operation process

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1 / milk,Sugar (2) stir,

2 / flour, added to the above;

3 / add egg yolk Stir evenly, (add the egg yolk particles will disappear)

4 / egg whites, sugar (1 to 7span2 pimg _span2), lemon juice, and lemon juice (1 to 7span2) pimg together;

5 / mix with the cake paste, mix well and pour the remaining two thirds; / Pour into a 40×60 baking pan,180 160 lit fire, grilling 15 minutes;

Klimt sauce · operational flow

KLIMT sauce · caozuoliucheng

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7 / eggs, sugar, was uniform;

8 / corn starch, low-gluten flour were mixed whole egg was added uniformly mixed;

9 / milk boil ; _s pan11span

10 / Two thirds of the milk is boiled and poured into the whole egg.Stir ;

11 / return to the viscous pot ;

12 / add the butter while it is hot until the butter is completely melted, mix well, let cool and seal in the plastic wrap, refrigerate for later use;

span 8span strong

span 8 process

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13 / milk, butter boil;

14 / _strong12s After the trong liquid is boiled, add low-gluten flour,Stir until there are no particles and cook until there is a layer of film at the bottom of the pan;