How to make Japanese fruit roll cake (recipe) – Cách làm bánh bông lan cuộn kem tươi hoa quả



The best roll cake I’ve tried, so soft, so fluffy and can roll when totally cool. English instructions with subtitle. Subscribe to Savoury Days Kitchen for more yummy and easy to follow recipes:
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BAKING PAN: Square pan 9 x 13 inches (22 x 33cm). However, this recipe can be used for slightly smaller or slightly larger pans.

INGREDIENTS
A. For the cake
– 4 egg yolks (18 – 20 gr/ yolk) – room tempt.
– 20 gram sugar
– 40 ml milk
– 40 gram oil
– 1/2 teaspoon vanilla extract
– 30 gram all purpose flour
– 30 gram corn starch
– 4 egg white (30 – 35 gr/ egg white) – room tempt
– a pinch of salt
– 3/8 teaspoon cream of tartar (measured with 1/2 tsp and 1/4 tsp) – can be substitute with lemon juice or vinegar – same amount
– 60 gram sugar – sifted

B. Filling
– 125 ml whipping cream 35 – 40% fat
– 20 gram sugar
– any kinds of fruits you like (I used 1 kiwi, about 70 gram mandarin (canned) and 9 – 10 strawberries)

* NOTES for Success
1. Egg white, the bowl that has egg white and the whisks should not have any strokes of fat such as yolks, oil, butter… otherwise the egg white will not be able to turn foamy (or be whipped to stiff)

2. Sometimes, if you whip the eggwhite to too stiff peak, the white will be quite lumpy when you fold it into the yolk mixture. A solution is to slightly stir it with a wire whisk so that it dissolves into the yolks, then continue folding with a spatula (you can also fold with a wire whisk if you’d like).

3. The baking temperature and time may change depending on your oven. Some oven has unevenly heat (upper heat is higher than bottom heat or vice versa). So the best way is to watch your cake. Make sure that there is no crack on the surface of the cake while it’s baking. When your finger touches the cake, it springs back is a very good sign showing that the cake is ready to be taken out of the oven.
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Tag: Sponge Cake (Dish), Japanese Cuisine (Cuisine), Whipped Cream (Food), Fruit (Food), roll cake, japanese dessert, Swiss Roll (Dish), sponge cake

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23 Comments to “How to make Japanese fruit roll cake (recipe) – Cách làm bánh bông lan cuộn kem tươi hoa quả”

  1. witty username

    This is one of the easiest cakes I make. Thank you so much for the recipe! I've made it many times. I once accidentally used tapioca starch instead of cornstarch and it still turned out okay, although it had a kinda soft chewy texture that was unexpected, but not bad. I usually add vanilla extract in the whipped cream.

    Reply
  2. Phoenix Chau

    I've made it yesterday, the quality of cake is ok, but the cake is quite thin as my pan is thin size, I'm going to buy another one 23x30x6cm to make a cake which can be divided into 2 slices for 2 roll. Would you pls provide a recipe for 23x30x6cm pan as well as temperature and time for baking. Another query, is it easier if I roll the cake when it still warm, as I feel rolling is most difficult step in this cake (easily broken while rolling)

    Reply
  3. Loan Dinh

    Cảm ơn chị rất nhiều. Công thức quá tuyệt vời. Lần nào làm bánh em cũng bị ấn tượng. Bánh mềm ngon ngọt vừa phải, và ăn hoài không chán

    Reply
  4. talent ruan

    Chị ơi cho em hỏi, em làm thử nhiều lần rồi nhưng bánh luôn ko dc fluffy, trông bị đặc (dense). Khi trong lò thì nở nhưng vừa lấy ra thì xẹp lại rất nhanh, em có để nhiệt kế lò để ktra.

    Reply
  5. cola coca

    Mình làm công thức như bạn. Nhưng khi nướng 25' 170 ° khay thì cả 2 mặt đều chín vàng. Ko được 1 mặt trắng 1 mặt vàng thì điều chỉnh thế nào nhỉ. Mong được hồi âm. Thanks !

    Reply

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