Blue Hurricane Roll Cake 青いハリケーンロールケーキ

2018-08-04 10:56:48

by MosoGourmet 妄想グルメ

1069

This is a roll cake made in a slightly different way with a fun textured pattern This video is a part of our Because we felt like it series Recipe Enough for 1 25cm square baking sheet 1 Add 3g of butterfly pea powder to 20g of heated milk and dissolve well so that no lumps remain 2 Add together 3 egg yolks and 35g of sugar and mix until the ingredients turn a whitish color 3 Add 60g of water 35g of oil and a little vanilla essence in that order mixing in each time 4 Sieve 80g of cake flour into the mixture and mix well until it becomes sticky 5 Divide out 2 5 100g of the egg yolk mixture from Step 3 6 Add the milk mixture from Step 1 to Step 5 it will be pigmented 7 Whip together 4 egg whites with 30g of sugar 8 Add 3g of cornstarch and whip thoroughly again 9 Divide out 2 5 65g of the mixture from Step 8 10 Mix Step 9 thoroughly into the mixture from Step 6 and put in a pastry bag 11 Add the remains of the egg whites from Step 9 into the remainder of Step 5 s egg yolk mixture 1 3 at a time mix well 12 Spread the mixture from Step 11 onto the pan and make the surface even 13 Squeeze out the mixture from Step 10 on top of Step 12 14 Use the handle of something like a spoon to draw lines in the batter Make sure to keep the handle touching the bottom of the pan and draw vertical and horizontal lines 15 Drop the pan 2 or 3 times Remove air bubbles by hitting the pan again from the bottom 16 Lower the temperature of the preheated oven from 190 to 170 for 10 minutes then lower it to 150 and bake for an additional 5 minutes 17 Stab the cake with a bamboo skewer If it comes out clean the cake is done 18 After taking the cake out from the oven quickly deposit it onto a cooling rack 19 Move the cake from the pan to the cooling rack and peel off the parchment paper from the sides Let cool until the heat is gone 20 Turn over the cake on top of parchment paper Peel off the paper and apply syrup a mixture of 20g of hot water with 10g of granular sugar added that after it has cooled has 8g of kirschwasser added to it 21 With a knife make shallow cuts on the surface at about a 2cm interval 22 Add 10g of sugar and 10g of sweetened condensed milk to 100ml of whipping cream and whip until stiff 23 Spread Step 22 over the cake about 45g will remain You do not have to spread the cream over the last 2cm at the end of the roll 24 Pick up the edge of the parchment sheet and roll Seal the roll by twisting both edges of the parchment paper 25 Cool the roll in the refrigerator for over 1 hour 26 Cut both ends 27 Done ちょっと変わった方法でつけた生地の模様を楽しむロールケーキです作ってみたかったから作ったシリーズですレシピ 25センチスクエア天板1枚分１バタフライピーパウダー 3gを温めた牛乳 20gでダマが残らないようによく溶かしておく２卵黄 3個分と砂糖 35gを入れ白っぽくなるまで混ぜる３水 60g サラダ油 35g バニラエッセンス少々を順に加えその都度混ぜる４薄力粉 80gをふるい入れ生地に粘り気が出るまでしっかり混ぜる５３の卵黄生地を2 5 100g 取り分ける６５に１を加え着色する７卵白 4個分に砂糖 30gを加え泡立てる８コーンスターチ 3gを加えさらにしっかりと泡立てる９８を2 5 65g 取り分ける１０９を６にしっかり混ぜ絞り袋に入れる１１９の残りの卵白を５の残りの卵黄生地に3回に分け加えしっかり混ぜる１２１１を天板に流し入れ表面を平らにする１３１２の上に１０を絞り入れる１４スプーンなどの柄を使って生地に線を入れる柄は天板の底から離れないようにし縦横に線をつける１５ 2 3回天板を落としさらに底から叩いて気泡を抜く１６ 190度に予熱したオーブンを170度に温度を落とし10分 150度にしてさらに5分焼く１７竹串を刺して何も付いてこなければ焼き上がりです１８オーブンから取り出してすぐに天板ごと台に落とす１９天板からケーキクーラーに移し側面のオーブンシートを剥がす粗熱が取れるまで冷ます２０１９をオーブンシートの上にひっくり返すオーブンシートを剥がしシロップお湯 20gにグラニュー糖 10gを加えて粗熱がとれてからキルシュワッサー 8gを加え混ぜものをうつ２１ナイフで表面に約2センチ間隔の浅い切込みを入れる２２生クリーム 100mlに砂糖 10g 加糖練乳 10gを加え固く泡立てる２３２１に２２を薄くぬる 45gほど残ります巻き終わり2センチは塗らなくてよい２４オーブンシートごと持ち上げて巻くオーブンシートの両端をねじって留める２５冷蔵庫で１時間以上冷やす２６両端をカットする２７できあがり