Cotton Cake Roll vague

Published Jun 27, 2022 at 01:16am ET

Lightweight, soft like clouds, soft like cotton, is the description of this cake roll, using hot noodles method, the taste is lighter than ordinary Qifeng cake.

Food Material List

1 Low powder 65g
2 Egg 5
3 Odorless vegetable oil 50ml
4 Berry sugar 75g
5 milk 50g
6 salt 1g
7 Unsalted butter 120g
8 ricotta 120g
9 Powdered sugar 10g
10 Lemon juice Few

Operational steps

1 Starch sieved, 4 yolks and egg white separated, 1 whole egg scattered in a pot
2 Vegetable oil is heated to bubbles in a pot, then quickly poured into the sifted starch and stirred evenly.
3 Add milk three times, stirring evenly each time and then another time.
4 Add egg yolk liquid in succession, stir well and next time. Cover the stirred batter with cloth and let it stand for 10-15 minutes.
5 Whisk the egg white with an egg beater and add fine sugar three times. Whisk the egg white until it has a small hook.
6 Put 1/3 protein cream into egg yolk paste, cut and mix evenly, then pour into the remaining protein cream.
7 Mix the batter well by cutting and mixing.
8 Mix the batter into the greased baking tray and scrape the surface flat with a scraper.
9 Place the tray in a preheated oven at 155 degrees for 20 to 25 minutes.
10 Instead, take out the baking tray, put the cake on the baking rack to cool, cover the surface with oil paper to avoid drying the skin.
11 Light cream and fresh cheese, sugar powder in a basin, beating with an egg beater until thick and patterned
12 Turn the cake over and tear off the grease paper. Place the light cream on it. Smooth it with a spatula. Roll up the cake with the help of the grease paper and refrigerate it for an hour.
13 Just take out the slices at that time.
14 Finished product drawings
15 Finished product drawings

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