Soft and delicate Japanese-style cotton rolls
1.Preparations:1.Sift low flour first 2.5 pcs In the egg:4 egg yolks + 1 whole egg in a container with egg wash and beat the remaining 4 egg whites in a oil-free and water-free egg beater for later use* Make sure that the egg separation process is oil-free and water-free and bake at 3.28 cm Oil paper on the pan, I put a fiberglass mat of the right size (you can't see it on the side, don't think I didn't put butter in the milk pan and boil it, then sieve the low powder from the heat into the butter pan, press it with a spatula and mix it evenly
2.Minutes Add milk several times and mix well between each time.Add 1 whole egg + 4 egg yolks in preparation to the batter.Mix well each time.Add a little salt and vanilla extract and mix well.The egg yolk batter is set aside.15 minutes
3.Preheat the oven at 170 degrees and beat the egg white sugar three times when the coarse and fine foam does not drip, and beat until the big hook is wet and foamed (in my picture, the wet big hook hangs down when it is beaten)
4.Take 1/3 of the egg whites and beat the egg whitesIn the yellow batter, turn the bottom and mix lightly and quickly.Mix well and then mix with the remaining egg whites.You can cut a few knives up and down with the spatula, and then turn over.Remember not to make circles.Pour the batter into the baking pan from a height of 20 cm and shake it around.And vibrate a few times to release large air bubbles, and also make the batter level at 170 degrees for 15 minutes.If you need to roll up and expose the baking surface, bake for 20 minutes
5.Shake the plate a few times, then release the mold and put it on the drying net to tear Remove the oil paper from the bottom and place the oil paper on the cake to cool to prevent drying in the air
6.Beat cream and powdered sugar until 80% and spread it on the cake slice with a spatula to smooth out the 2cm of the tail.Add the fruit and lift the oiled paper aside lightly Lightly roll the oiled paper, wrap the oiled paper, pinch both ends of the oiled paper, and refrigerate for half an hour
