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Cream Hawthorn Cake Roll Recipe Sharing

Release time:

2013-12-21

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Abstract

Yihao Oils and Fats specializes in producing anhydrous shortening, yellow butter, liquid shortening, sheet shortening, margarine, puff pastry shortening and other baking oils and fats, as well as various specialty oils and fats. Below is a recipe for Cream Hawthorn Cake Roll.

Yihao Oils and Fats specializes in producing anhydrous shortening, yellow butter, liquid shortening, sheet shortening, margarine, puff pastry shortening, and other baking oils and fats, as well as various specialty oils and fats. Below is a recipe for Cream Hawthorn Cake Roll:
Ingredients
110g granulated sugar, 60g Yihao yellow butter, 4 eggs, 90g low-gluten flour, 35g milk, 3g lemon juice, 100g fresh cream, 100g hawthorn jam
Instructions
1. Put 1/5 of the water in a stainless steel bowl and heat it to about 40 degrees Celsius (slightly warmer than body temperature). Turn off the heat. Crack the eggs into a slightly smaller bowl and place the smaller bowl in the water in the large bowl. Whisk the egg mixture at high speed in a double boiler.
2. Once large bubbles appear in the egg mixture, add the lemon juice and sugar in three additions, whisking at high speed for about 15 minutes (maintain the egg mixture temperature at around 30 degrees Celsius; stop the electric mixer for half a minute every seven or eight minutes). Whisk until the egg mixture turns white and increases in volume by more than 5 times.
3. Preheat oven to 165 degrees Celsius. Line a square baking pan with baking paper.
4. Put 35g of milk and 35g of yellow butter in a small saucepan, heat over low heat until slightly bubbling, then turn off the heat and let it cool to room temperature.
5. Add the sifted flour to the whipped egg mixture and gently fold it in from the bottom (do not stir in one direction, as this will make the flour tough and the texture will not be soft). Then add the milk and butter mixture at medium speed and quickly fold in using the same method. Gently pour the batter into the mold and tap a few times to remove large bubbles.
6. Bake in the oven at 165 degrees Celsius for about 25 minutes.
7. Remove the baking pan, invert it onto a wire rack, and let it cool to room temperature before inverting it again to remove it from the mold. Gently peel off the baking paper.
8. Place a sheet of baking paper larger than the cake on the counter, then place the cake on top.
9. Brush the surface of the cake with sugar water, spread with whipped fresh cream, and then spread with hawthorn jam.
10. Use the baking paper to help roll up the cake from the edge, rolling and pulling until it forms a cylinder. Let it set for two minutes, then gently remove the baking paper. Spread another layer of whipped fresh cream on the surface, cut into sections, and serve.
Yihao Oils and Fats specializes in producing anhydrous shortening, yellow butter, liquid shortening, sheet shortening, margarine, puff pastry shortening, and other baking oils and fats, as well as various specialty oils and fats

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