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Cake (buche de Noël with fresh cream) | Easy recipe at home by culinary expert Kari / Yukari's Kitchen's recipe transcription

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

egg : 3 pieces (L size)
薄力粉 : 60g
グラニュー糖(生地用) : 70g
(A) Unsalted butter : 15g
(A) Milk : 20ml
(B)Fresh cream : 200ml
(B) Granulated sugar : 20g
いちご : 適量
ブルーベリー : 適量
飾り : 適量

Time required

60minutes

Procedure

1) prepare the mold 02:48
Line the mold with parchment paper, etc.
2) 無塩バターを牛乳に溶かす 03:07
Place (A) in a heat-resistant container and heat in the microwave at 600W for 30 seconds.
Mix well to melt the unsalted butter.
Preheat the oven to 190℃.
3) make the dough 03:43
Crack the eggs into a bowl and whisk them.
Add granulated sugar (for the dough) and mix quickly.
While placing the bowl over a hot water bath at 60-70℃, beat for 3 minutes at high speed with a hand mixer.
Remove from the boiling water and beat with a hand mixer on low speed for 2 minutes.
Sift half of the flour and mix with a rubber spatula.
Sift the rest of the flour and use a rubber spatula to mix well.
Add a small amount of the batter to step 2 and mix. Once it's incorporated, add it back into the batter and mix quickly.
4) bake the dough 07:40
Pour the batter into 1.
Move the mold to spread the dough evenly and use a scraper to level the surface.
Drop the mold several times from a high place to remove any air bubbles.
Place the mold on a baking sheet and bake in an oven preheated to 190℃ for 12 minutes.
Once baked, remove the mold and drop it from a high position.
Transfer to a cake cooler and peel off the parchment paper only from the sides.
Cover the surface and sides of the dough with plastic wrap and let it cool to remove any rough heat.
5) 生クリームを泡立てる 09:03
(B)をボウルに入れて、ボウルを氷水にあてながらハンドミキサーで8分立てに泡立てる。
使うまでラップをして冷蔵庫で冷やす。
6) いちごを切る 09:44
4～6個をヘタを取り除き、6等分に切る。
7) 生クリームを塗り生地を巻く 10:19
When Step 4 has cooled down, cover it with a parchment paper, turn it over, and peel off the bottom parchment paper.
Cut the end of the roll diagonally.
Apply 5 all over.
Make 3 shallow cuts at 1.5cm intervals at the beginning of the roll.
Place pieces 6 in a line in 3 places, about 1cm at the beginning of the roll, 6cm below the end, and in the middle of the two places.
Prepare 3 pieces of tape to secure the sponge after wrapping it.
Roll it up from the front using a parchment paper.
At the end of the roll, tape it to hold it in place, then wrap it in plastic wrap to keep both sides from drying out and let it sit in the refrigerator for 2 hours.
8) 飾りをつけて仕上げる 15:20
Remove from the refrigerator, remove the plastic wrap and cooking sheet.
Cut diagonally from about 4 to 5 cm from the end to create a stump.
Apply 5 to the entire body, then place the stump part and apply 5 so that there are no seams.
Place on a plate, add strawberries, blueberries, and garnish to complete.

Point

・Materials are enough for one roll cake baking sheet measuring 37.5 x 24 x 2 cm.
・Time required does not include time spent cooling in the refrigerator.
・If you don't have a mold, you can use something like an oven baking sheet.
・In the video, the fresh cream used is 35% animal milk fat.
- Bring eggs back to room temperature.
・Be careful not to dry the sponge. If it dries, it may crack when you roll it, so be careful.
・Cut off the end of the sponge at an angle to make it easier to wrap.
・Make 3 shallow cuts at the beginning of the sponge to make it easier to wrap.
・When wrapping the sponge, it will be easier to wrap it if there is a non-slip surface such as a silicone mat under the cookie sheet.