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Roll cake (unrolled roll cake <Strawberry>) | KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

egg : 4個
薄力粉 : 50g
上白糖 : 70g(卵白用50g、卵黄用20g)
牛乳 : 30g
(A)生クリーム35％ : 200g
(A)ホワイトチョコレート : 90g
(A)水あめ : 10g
いちご : 4個

Time required

90minutes

Procedure

1) 下準備をする 00:28
型にクッキングシートを敷き、オーブンは190℃に余熱する。
薄力粉をふるい、それぞれのボウルに卵黄と卵白を分けておく。
2) メレンゲを作る 02:09
Add caster sugar to the egg whites and whisk with a hand mixer until stiff, shiny and smooth.
3) 生地を作る 02:28
Put milk in another bowl, cover with plastic wrap and heat at 600W for 30 seconds.
Add caster sugar to the egg yolk and mix lightly with a whisk.
Add an appropriate amount of 2, mix well, and put it back into the bowl of 2.
Mix well while turning the rubber spatula from bottom to top.
After mixing to some extent, add cake flour and mix each time.
Add an appropriate amount of batter to the milk and mix well, then put it back into the bowl from step 2 and mix well until it becomes glossy and smooth.
4) 焼く 04:53
Pour the batter into the mold, place a card upright, pour the batter into the four corners of the mold first, then knock over the card to flatten the batter.
Drop the mold several times to remove the air.
Bake in an oven at 180°C for 20 minutes, and when baked, drop the mold twice.
Remove the paper dough from the mold and let it cool on a net until the rough heat is removed.
When the heat is removed, remove the paper and cut into 3 cm width.
5) スポンジの準備をする 05:39
Prepare an underlaying film and a side film.
Place 4 on the film on the side with the grilled marks facing up, roll the film together to form a cylinder, and secure with double-sided tape.
6) クリームの準備をする 07:13
Add half of the fresh cream (A) and (A) to a bowl, wrap it, heat it at 600W for 30 seconds in 4 or 5 batches, and mix well to completely melt the chocolate.
Cover with plastic wrap and chill in the refrigerator for about 2 hours, then whisk until stiff enough to squeeze.
7) 仕上げをする 09:06
いちごのヘタを取り、縦半分に切る。
5の真ん中に切り口を下にしたいちごを貼り付けるように入れる。
金口を付けた絞り袋に6を入れ、いちごの上からクリームを絞り、冷蔵庫で30分冷やし固める。
フィルムをはがし、いちごの面を上にしてお皿にのせたら完成。

Point

・ Use a 27 x 27 cm roll cake mold. If you don't have one, you can use the baking sheet that comes with the oven.
・Refrigeration time is not included.
・If you cut the four corners of the cooking sheet, it will be easier to lay out the paper.
・By whisking the egg whites and yolks separately, you can create a sticky sponge. This recipe can also be applied to other sticky dough recipes.
・Add all the white sugar to the meringue first.
・By making the sponge dough with milk instead of using butter, it does not harden when cooled and can be rolled up neatly without tearing.
・By mixing the milk and the batter in advance, the milk does not sink and can be easily mixed.
・When flattening the dough, move the mold and move it in a certain direction to stretch it out neatly.
・By dropping the mold twice after baking, the steam escapes and prevents shrinkage.
・If you don't have a long knife, use a gyuto or a small knife to cut while pushing.
・A cooking sheet can be used as the bottom film, and A4 copy paper can be used as the side film. It is good to cut the side film slightly larger than the sponge and use double-sided tape or cellophane tape. If you have a cercle, it's easy because you just put a sponge inside.
・Using white chocolate in the cream makes it richer, and adding starch syrup brings out the sweetness of the cream, giving it a smooth finish.
・The fresh cream used to melt the white chocolate won't affect the finish even if you heat it all up, but if you add half of it, you can cool the cream, so it's recommended to save time.
・The cream is chilled in the refrigerator the day before, and the next day it can be whipped and frozen.
・In addition to strawberries, you can also arrange your favorite fruits. It's delicious even if you make it with only cream without adding fruit.
・This method is recommended because you can always see the cross section of the fruit.
・After squeezing the cream, cool it in the refrigerator so that the moisture in the cream blends with the fabric and the circle can be maintained even after the film is removed.