ふわっしゅわ！【いちごのロールケーキ】【Strawberry roll cake】の作り方/パティシエが教えるお菓子作り！

I made a luxurious strawberry-filled roll cake! It's filled with strawberries and strawberry cream! Because the cream absorbs moisture from the puree, it's important to use high-fat cream. Please note that low-fat cream won't hold its shape. I created the recipe so that I could use up an entire pack of cream. ^^ *********************************************** I offer online baking classes open to people all over Japan and overseas! Online Sweets School Saki.+ Official Website: http://saki-plus.com/ "From homemade baking to a more sophisticated baking experience" Free Email Newsletter: http://saki-plus.com/maillesson/ Instagram: https://www.instagram.com/saki.plus/?... I also work as an advisor and recipe developer. Sub-Channel: Pastry Chef Camp! [Serious Camping Meals]    / @pattisiere-camp   *************************************************** [Table of Contents] 00:00 Opening 0:26 Recipe 0:34 Mold Preparation 0:53 Dough Making 5:41 Strawberry Cream 6:15 Rolling 8:23 Decoration Ingredients: 1 28cm x 28cm roll baking pan ■Roll Dough 3 egg yolks 30g granulated sugar 50g 47% heavy cream 45g plain flour 120g egg whites 60g granulated sugar ■Strawberry Cream 150g 47% heavy cream 23g granulated sugar 50g strawberry puree 10 strawberries [Preparation] Blend the strawberries and make a puree. Refrigerate the egg whites until ready to use. Preheat the oven to 180°C before making the meringue. Remove the stems from the strawberries to be wrapped around the roll. [Directions] 1. Crack and beat the egg yolks, add 30g granulated sugar, and mix. Add the heavy cream and mix until thoroughly combined. 2. Sprinkle in the plain flour all at once, gradually mixing from the center. ③ Make the meringue. Lightly whip the egg whites, then add granulated sugar (60g) all at once. It's ready when it's not too stiff and forms stiff peaks. Finally, mix at low speed to create a smooth, airy texture. ④ Add 1/3 of the meringue to ② and mix. Stop when meringue strands remain. ⑤ Switch to a rubber spatula and add all of ④ to the meringue, mixing quickly and vigorously to avoid crushing the air bubbles. ⑥ Pour into a mold and smooth using a card or similar. Shock the mixture to remove any air bubbles, then bake at 180°C for 15 minutes. Once baked, remove from the baking sheet and let cool completely. ⑦ Make the strawberry cream. Add strawberry puree and granulated sugar to the fresh cream and whip until it's 70% stiff. ⑧ Roll up the roll. Cover with a piece of paper cut into a slightly longer length, turn it over, and peel off the paper on the back. Place the strawberry cream on top and spread it over the entire dough using a card or palette. Thin the cream a little at the end of the roll, reserving some of the cream. *If you want to pipe a little cream on top of the roll as decoration, leave a little cream at this point. 9. Arrange the strawberries with the stems removed at the front and roll them up in one go without applying any pressure. Once you've finished rolling, fill both ends with the remaining cream, tighten the roll using a ruler and chill in the refrigerator for 30 minutes. 10. When cutting, use a knife that has been heated over a fire or in a double boiler. Decorate with the reserved cream or halved strawberries and you're done. 【Ingredients】For one 28cm x 28cm roll baking sheet ■Roll dough 3 egg yolks 30gsugar 50g heavy cream 45g cake flour 120g egg whites 60g sugar ■Strawberry cream 150g heavy cream 23g sugar 50g strawberry puree 10 strawberries [Preparation] ・Make the strawberry puree. Reference video (0:51~) →    • 焼かずに簡単！【苺みるくプリン】【Strawberry milk pudding】の...   ・Chill the egg whites in the refrigerator until just before use. ・Preheat the oven to 180°C before making the meringue. ・Preheat the oven to 180°C before making the meringue. 【How to make】 ①Break up the egg yolks add of sugar(30g), add the cream and mix until mix. ②Shift in the flour mixture at once and mix from the center a little at a time. ③Make the meringue. Beat the egg whites a little, then add the sugar (60g) at once. Beat until stiff peaks form. ④Add 1/3 of the meringue to ② and mix together. Stop at the point where there are still meringue strands. ⑤Using a rubber spatula, add all of ④ to the meringue, and gently mix until all the bubbles are incorporated. ⑥Pour the mixture into the mold and flatten it with a card. Bake at 180℃ for 15 minutes after shocking the dough to release the air. After baking, remove from the baking sheet and let cool completely. ⑦Make the strawberry cream. Add the strawberry puree and sugar to the whipped cream and make it seven minutes thick. ⑧Roll up the rolls. Cover with a piece of paper cut a little longer, turn over, and peel off the backing paper. Spread the strawberry cream over the dough using a card or palette. At the end of the roll, thin Squeeze out a little of the cream, but leave some on. If you want to pipe the cream on top of the roll, leave a little here. ⑨Place the strawberries...