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Rice flour roll cake | Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Egg (M to L size) : Three
Sugar (divided in half) : 60g
rice flour : 50g
milk : 1 tbsp (15 g)
Salad oil : 1 tbsp (12 g)
Vanilla extract : 3 drops
salt : A pinch
(A) Fresh cream : 300cc
(A) Sugar : 20g
(A) Condensed milk : 15g

Time required

35minutes

Procedure

1) Get ready 01:04
Cut the parchment paper into 30 cm x 32 cm pieces, fold the four sides 2.5 cm at right angles, and make a 25 cm x 27 cm mold.
Place it on the top plate and fill the gap with aluminum foil cut into 25 cm x 25 cm in a rod shape.
Preheat the oven to 180 ° C.
2) Mix the ingredients 02:03
Divide into egg whites and yolks and put them in a bowl with a diameter of 18 cm.
Keep the egg whites in the refrigerator.
Add half the amount of sugar to the egg yolk and mix with a whisk for about 1 minute.
Add salad oil and milk little by little and mix well with a whisk each time.
Add vanilla essence, mix, sift rice flour and whisk until dry.
3) Make meringue 02:35
Add a pinch of salt to the chilled egg whites and whisk with a hand mixer at high speed for about 10 seconds.
Add half of the remaining sugar and whisk for about 30 seconds, then add the remaining sugar.
Whisk for a total of 1 minute 30 seconds to 2 minutes 30 seconds until the horns stand and become glossy.
4) Mix 03:28
Add 1/3 of the meringue to 2 and mix with a rubber spatula until smooth.
Add the rest in two portions and mix to scoop up from the bottom.
5) bake in an oven 04:21
Pour 4 into the top plate of 1, even the surface with a rubber spatula, and drop from a height of 3 cm 3 times to remove the air.
Bake in the lower oven at 180 ° C for 10 minutes.
Check the roasting with a bamboo skewer, take out the mold from the top plate, hold the left and right sides of the sheet, and drop it from above about 10 cm.
While the dough is hot, let the plastic wrap adhere and let it cool for about an hour.
6) Make whipped cream 05:53
Put (A) in a bowl and whisk with a hand mixer at low speed until horns are formed while applying it to a bowl containing ice.
7) Wrap with a sponge 05:00
Peel off the wrap of 5 and peel off the grilled eyes. Cover with a new cooking sheet, turn it upside down, and remove the cooking sheet.
Make sure that the clean side is on the outside.
If the grill does not come off, remove it by stroking it with a rubber spatula.
Place the dough vertically, cut off the end of the roll, and make 6 to 7 cuts in the dough to a depth of 1 to 2 mm.
Place the whipped cream in a pile in front of the sponge, and apply the rest, leaving 3 cm at the end of the roll.
Take the winding shape so that the beginning and end of the winding of the cooking sheet stick together.
8) Refrigerate 08:00
Wrap it in a sheet and place it on a plate with the end of the roll facing down.
Wrap and chill in the refrigerator for 1 hour.

Point

・ Make egg whites after cooling them well to improve foaming. The sponge made by whipping eggs separately becomes an elastic sponge, so it becomes an excellent roll cake that melts when eaten.
・ By adding salt to the egg white, it becomes a stable meringue. If the meringue is whipped too much, the texture will be impaired. It will be difficult to mix with the egg yolk dough, so be careful not to whisk any more if it becomes glossy and has horns.
・ When combining the meringue, mix in 3 portions without crushing the bubbles. By working quickly, the fabric will swell firmly.
・ The baked dough can be peeled off cleanly by keeping the wrap in close contact and cooling while it is hot. If the burnt marks remain, use the back of a kitchen knife or a rubber spatula to remove them cleanly.
・ After decoration, chill in the refrigerator with the end of the roll facing down for about 1 hour, the whole will harden and become easier to cut, and the dough and cream will become familiar and delicious.