さくらのロールケーキ｜HidaMari Cookingさんのレシピ書き起こし

Melt the egg yolk, add white sesame oil and mix.
Add milk and mix, sift the cake flour and mix.

Mix the egg whites with a hand mixer until they are firm.
Add granulated sugar in 3 portions and whisk until horns.
Add food coloring and mix until you get the color you like.

Add 1/3 of the meringue to 1 and mix.
Add the remaining meringue and mix.

Place 3 on the top plate and bake in an oven preheated to 160 ° C for 15-20 minutes.
Remove it from the top plate and cover it with a cooking sheet to remove the rough heat.

生クリームを氷水にあて、緩めに泡立てる。
桜あんを加え、角が立つまで泡立てる。

5をクッキングシートから剥がし、焼き色のついた生地を剥がす。
奥側の部分を斜めに切り落とし、手前側に浅く切れ込みを入れる。

Spread the cherry cream all over and apply it thickly on the front side.
Wrap the dough from the front side and apply cherry cream to both ends.
Wrap in parchment paper and plastic wrap and chill in the refrigerator for 1-2 hours.

Put fresh cream and granulated sugar in a bowl and put in ice water.
Whisk until firm enough to squeeze and place in a piping bag.

生地の両端を切り落とし、8、いちごをデコレーションしたら完成。