A 100 years Old Roll Cake Secret — Learn It Before Bakers Find Out!!

Описание: 00:00 Intro
00:07 Confiture

Strawberries 300g_Sugar 150g- Water 50g- Cornstarch 3g Bring all ingredients to a boil, separate some syrup and bring to a boil again until thickened

02:56 Mousseline Cream

125g milk 125g heavy cream. 1 tsp vanilla
50g egg yolk. 50g sugar. 10g flour
10g cornstarch.
Stir the milk and cream over low heat until smooth
Mix the egg yolk and sugar until smooth, do not aerate
Add cornstarch and flour and stir Add the hot milk and cream until the temperature is the same. Reduce heat to low until thickened. If you see it getting stiff, remove and stir. Heat again until ready. Cover the container with cellophane, let it cool and refrigerate (prepare this cream 1 day in advance)

06:26 Sponge

Egg yolk 45g. Whole egg 75g
Sugar 75g. Egg white 90g
Flour 50g Vanilla 1 / 8 tsp. Oven temperature 190 degrees Time 10 minutes
Beat the yolk and whole egg together with 50g of sugar until creamy. Sift the flour and vanilla over the ingredients in several stages and stir.
Beat the egg white until it becomes foamy. Add the sugar and mix gently with the first mixture. Pour into a 30x40 tray and put in the oven.
When the edges are golden, turn off the oven

11:50 Italian Meringue

Egg whites 60 g. Water 30 g. Sugar 120 g.
Whisk the egg whites. Heat the water and sugar to 120 degrees. Add the egg whites and beat until they reach soft peaks.
Then add the cold butter little by little and mix it in. Finally, mix it with the mousseline cream and spread it on the roll

16:20 Assembling the Ingredients
21:14 Garnish

Keywords : strawberry fraisier roll cake, fraisier roll cake recipe, strawberry roll cake, fraisier cake tutorial, strawberry swiss roll cake, easy fraisier cake, creamy fraisier roll, homemade fraisier cake, fancy strawberry cake, bakery style cake

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