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Roll cake | Transcription of Yu sweets researcher's recipe

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Yu Sweets Researcher

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Ingredients

Egg (M) : Three
薄力粉 : 50g
無塩バター : 2～3g
生クリーム : 100cc
（A）砂糖 : 70g
（B）砂糖 : 10g

Time required

60minutes

Procedure

1) Whisk eggs 00:50
Break the egg into a bowl and remove the karaza.
Add the sugar from (A) in 3 portions and whisk each time.
2) Add cake flour 05:03
Sift the cake flour into 1 and mix, and whisk again for 10 to 20 seconds.
3) Put the dough 05:50
Apply unsalted butter to the entire omelet.
Put the dough and hit the bottom to remove the air.
4) 生地を焼く 06:18
3を弱火にかけ、アルミホイルを被せて3～5分焼く。
裏返して1分焼き、取り出して常温になるまで冷ます。
5) Whisk cream 07:56
Put half the amount of fresh cream and sugar (B) in a bowl and whisk.
After whipping 40 to 50%, add the remaining sugar and whisk until horns are formed.
6) 仕上げる 08:47
濡れ布巾でまな板を湿らせ、ラップを敷く。
4をのせ、両端を空けてクリームを塗る。
ラップごと端から巻き、30分程置いたら完成。

Point

・ If the eggs are cooled in advance, it will be easier to whisk.
・ When whipping with a hand mixer, add sugar all at once.
・ When adding sugar to eggs, increase it little by little.
・ Return unsalted butter to room temperature in advance.
・ When baking the dough, move the omelet every minute to make the baking color even.
・ When using fruits, reduce the amount of sugar used in the cream.
・ If you want a more moist texture, put it in the refrigerator.
・ If you want a softer texture, leave it at room temperature.
・ When cutting, it is recommended to wet the knife.