Les van a EncantarㅣRoll CakeㅣCoreanas en MexicoㅣFamilia Mexicoreana

Hello everyone! Today I bring you a delicious Roll Cake recipe! I hope you like it a lot^^ See you soon! Have a great weekend everyone!! *Today's phrase: Yeppuda = Beautiful = 예쁘다 ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• INGREDIENTS *** Roll cake (jam) - 30cm x 23cm mold 4 egg yolks 53g refined sugar 1g salt 9g corn syrup 4g vanilla extract 18g water 4 egg whites. 49g refined sugar. 78g wheat flour. 38g vegetable oil. 1 to 2g cocoa powder. Strawberry jam. Damp cotton cloths. •••••••••••••••••••••••••••••••••••••••••• PROCEDURES 1. In a bowl with the egg yolks, add sugar, salt, and corn syrup. Beat until frothy and light in color. 2. Add water and vanilla extract. Beat. 3. In the bowl with the egg whites, beat once, and when bubbles form, add half the sugar. Continue beating until stiff. 4. Add the other half of the sugar and beat until you get a stiff peak. 5. Add 1/3 of the meringue to the beaten egg yolks. Mix. 6. Add the flour and mix. 7. Add the vegetable oil and mix. 8. Add the remaining meringue. Mix well. 9. Place some dough in a small bowl and mix with the cocoa powder. 10. Empty the dough into the pan. Spread it with a spatula so it's evenly thick. 11. Draw the top of the bread with the cocoa dough. Use a toothpick to make shapes. (See video) 12. Bake in the oven for 20 to 22 minutes at 180°C. 13. Remove from the pan and let it cool slightly with a damp cloth. 14. Remove the paper and place the bread on the damp cloth. 15. Cut two lines with a knife. 16. Add jam and spread. 17. Roll carefully. 18. Refrigerate for 2 to 3 hours. ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• INGREDIENTS *** Strawberry Roll Cake - 30cm x 23cm Pan 4 Egg Yolks 53g Refined Sugar 1g Salt 9g Corn Syrup 4g Vanilla Extract 18g Water 4 Egg Whites 49g refined sugar. 78g wheat flour. 38g vegetable oil. 50g whipping cream. 5g sugar. Strawberries. Damp cotton cloths. •••••••••••••••••••••••••••••••••••••••••• PROCEDURES 1. In a bowl with the egg yolks, add sugar, salt, and corn syrup. Beat until the egg yolks have volume and a lighter color. 2. Add water and vanilla extract. Beat. 3. In the bowl with the egg whites, beat once, and when bubbles form, add half the sugar. Continue beating until stiff. 4. Add the other half of the sugar and beat until the meringue forms a peak. 5. Add 1/3 of the meringue to the beaten egg yolks. Mix. 6. Add the wheat flour and mix. 7. Add the vegetable oil and mix. 8. Add the remaining meringue. Mix well. 9. Empty the batter into the pan. Spread it with a spatula so it's evenly thick. 10. Bake for 20 to 22 minutes at 180°C. 11. Remove from the pan and let it cool slightly with a damp cloth. 12. Beat the cream with sugar until firm and firm. 13. Remove the paper and place the bread on top of the damp cloth. 14. Add the whipped cream and spread it. 15. Add the whole strawberries. 16. Roll it up carefully. 17. Refrigerate for 2 to 3 hours. 18. For decoration, top with whipped cream and strawberries! ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• ** FOLLOW ME ** INSTAGRAM   / cocinandocorea   FACEBOOK   / cocinandocorea   • ...