Once upon a time, on summer afternoons when I was a child, my grandmother always bought a cake and shared with each other the taste that belonged to that time ~ in the sweetness, I could faintly taste a hint of salty salt, and the aroma of salted cream almonds was more layered than the original roll. Although they are all cake rolls, the cream filling is filled with sea salt and butter, and the surface is dipped in crispy and delicious slices of almonds ~ when baked well, the aroma of the home is thick! Instantly evoke fond memories of childhood. ( By Baking Master @Eva Xiaojia )
By COUSS Taste Exploration Laboratory 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
#蛋糕胚 #
4 eggs
Parsaccharide 10g (egg yolk paste) + 30g (meringue)
Salad oil 40g
Milk 40g
Low gluten flour 40g
Lemon juice 2g
#辅料 #
Unsalted butter 20g
Finesse 8g
Sea salt 1g
Rum in small amounts
Light cream 100g
Sliced almonds 50g
<h2>Practice steps</h2>
1, egg yolk paste: milk, salad oil and 10g of fine sugar into the egg beater, stir with a manual whisk until the sugar is completely melted in the emulsified state.
2: Add the sifted flour and mix well.
3: Add the egg yolks, stir well and cover well.
4, meringue whisk: egg white add lemon juice, beat with the whisk until the coarse foam after adding 30g of fine sugar, whisk until the egg head has a large bend.
5, batter mixing: first take one-third of the meringue added to the egg yolk paste to cut and mix evenly, and then pour the mixed batter into the remaining mermaid, quickly cut and mix evenly into a delicate batter.
6: Pour the batter into a 28*28 square baking dish with an oil cloth, shake the baking pan to make the batter flat and shake out large bubbles.
7, Kashi CO750S steam oven, preheat up and down the heat 170 degrees in advance, baking pan into the middle layer of the net, the door is clipped to the door pad, the temperature is adjusted to 160 degrees above and below the heat, baking for about 25 minutes.
8, after baking the cake roll out of the oven, lift the oilcloth to take the cake roll off the baking pan and put it on the drying rack, tear off the periphery to cool for a while, then peel off the surface of the oil paper to turn the cake over, tear off the bottom oil cloth, and then turn the cake roll over to cool (face up and cover a sheet of oil paper to prevent blow drying).
9: Bake the almond slices in a flat oven at 160 degrees for 8-10 minutes until a beautiful brown.
10. Cream cream making: After the butter is softened, add fine sugar, sea salt and rum to break up, then add light cream in parts, stir and whisk until it is delicate and smooth.
11. Rolling: Put oil paper on the countertop, roll the cake face up, and apply a thin layer of cream cream.
12. Roll the cake with the help of a rolling pin and oil paper. (Can be wrapped and refrigerated for 30 minutes to set)
13: Spread the surface of the cake roll evenly with the remaining salty cream cream, stick a layer of roasted almond slices, cut into pieces and eat.
<h2>Tips</h2>
1, when making salty cream cream, light cream should be added in small quantities, if you add ice cream at one time, it is easy to freeze the softened butter hard, and the stirred cream cream is easy to have particles that are not delicate. 2. The cake roll is glued to the surface when it needs to be eaten, otherwise the almond slices will not be crisp after absorbing the water. 3. The temperature and time of baking are for reference only, please adjust according to the temperature performance of each oven.
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