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Junsei Castella Roll Cake ｜ Coris Cooking Channel's Recipe Transcription

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coris cooking

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Ingredients

Egg yolk (medium size) : Four
Granulated sugar : 63g
honey : 18g
Cake flour : 70g
Egg white (medium size) : Four
Granulated sugar : 45g
milk : 27g
Salted butter : 18g
(A) Fresh cream : 150g
(A) Sugar : 12g

Time required

40minutes

Procedure

1) Prepare 00:19
Place a cooking sheet on the top plate (about 28 cm square).
Sift the cake flour.
Put salted butter and milk in the same bowl and wrap.
Divide into egg yolk and egg white and chill the egg white in the refrigerator.
2) Add granulated sugar and honey to egg yolk and mix. 01:40
Add granulated sugar (63g) and honey to the egg yolk and mix.
Warm to about 30 ° C (about lukewarm) while mixing in a water bath.
3) Whisk with a hand mixer 02:13
Whisk well with a hand mixer at high speed until white.
4) Whisk meringue 02:41
Put egg whites in a bowl and whisk with a hand mixer at high speed.
Add granulated sugar in 3 portions and whisk well each time until smooth horns are formed.
When it foams, whisk it at a low speed with a hand mixer for about 1 minute to adjust the texture.
5) Mix 3 with 4 and add the cake flour 03:57
Add all 3 to 4 and mix with a whipper.
Add the sifted cake flour and mix with a whipper until dry.
6) Mix the dough with milk butter 05:03
Add a small amount of dough (about 1 to 2 tablespoons) to milk butter warmed to about 60 ° C and mix to blend.
Add everything to the dough and mix with a rubber spatula.
7) bake in an oven 05:54
Pour the dough into the top plate, flatten it, and bake it in an oven preheated to 160 ° C for about 22 minutes.
8) Cool at room temperature 06:35
When it is burnt, drop it from a height of about 3 cm and lightly remove the hot air.
Take out the dough from the top plate, turn both ends of the cooking sheet a little, and cool it at room temperature for 5 minutes.
Place the plastic wrap on the surface of the dough and let it sit for about 30-60 minutes.
9) Make a creme shanti 07:30
Add (A) to the bowl and whisk.
10) Finish 08:11
Sprinkle powdered sugar on the surface of the dough with a tea strainer.
Take the parchment paper inside out, apply creme shanti and wrap it.

Point

・ If the water bath is left on the fire, the water may boil and the eggs may catch fire, so turn off the heat before using. Be especially careful with egg yolks, as they are easier to cook than eggs.
・ After adding the cake flour, mix as quickly as possible when mixing with a whipper. If it takes time, the powder absorbs water and the dough becomes heavy.
・ If you add milk butter and then mix it too much, the dough will become heavy, so stop mixing immediately after mixing.
・ The baked sponge cake will continue to shrink unless it is immediately removed from the mold. Also, if you try to forcibly exchange the dough with the dough stuck to the mold, the dough will dent, so if it seems to stick, pull the cooking sheet up a little and then take it out.
・ If you remove the baking paper, the sponge cake will dry, so leave it on until you use it to make the cake. Moisturize especially if you do not use it immediately and use it the next day.