Japanese Pattern Swiss Roll

◆ ◆ ◆ Bananarorukeki giraffe pattern

【材料】 (30cm×30cm天板1枚分)※写真は25cmの天板で焼いています。

[Materials] (30cm × 30cm baking sheet 1 minute) 25cm ※ The photograph is of a bake plate.

◇卵黄生地◇ Yolk material ◇ ◇

卵黄 3個分 3 egg yolks

砂糖 30g 30g sugar

サラダ油 40cc 40cc oil

水 60cc 60cc Wed

薄力粉 70g 70g flour

A little vanilla essence

ココアパウダー 10g 10g cocoa powder

◇卵白・模様部分用◇ ◇ ◇ white pattern

卵白 1個分 1 egg white

砂糖 5g 5 g white sugar 1 minute

コーンスターチ ひとつまみ Cornstarch pinch

薄力粉 小さじ1 1 teaspoon flour

◇卵白・生地用◇ For white fabrics ◇ ◇

卵白 3個分 3 minute egg

砂糖 25g 25g sugar

コーンスターチ 小さじ1弱 Less than 1 teaspoon cornstarch

◇シロップ◇ ◇ ◇ syrup

グラニュー糖 10g 10g caster sugar

水 20cc 20cc Water

ラム酒 大さじ1/2(リキュールの量は好みで調整してください) 1 tablespoon rum / 2 (Please adjust the amount of liquor you like.)

◇クリーム◇ ◇ ◇ Cream

生クリーム 150cc 150cc cream

砂糖 14g 14g sugar

バナナ 1本 1 banana

オーブンシートに塗るサラダ油 小さじ1 1 teaspoon vegetable oil rubbed on parchment paper

[Preparation]

Preheat oven to keep to 170℃ .

Spread a sheet of baking sheet in oven ※, kitchen paper and lightly oil.

Colne preform oven sheet ※.

1. to make Egg yolk dough -

Put egg yolk in a bowl, sugar (30g) beat with an electric mixer until white.

Add vanilla and mix order → Water → oil.

Put the flour sieve and mix until the tenacity. (The trick to bring out the puffy dough gluten flour to mix well here.)

※ cocoa powder cannot enter yet.

2. Whip egg whites for the design portion -

Make a meringue of 1 pc egg white. Toss egg whites in a bowl and beat with an electric mixer.

Foams, add sugar until 80% stand.

Whisk until the meringue is firm and polished.

Add the cornstarch to the last beat.

If you find the surface gloss, take up the mixer, you should find a horn stand.

3. Make a giraffe pattern fabric portion - yolk dough in (1), dish out 1 Tbsp the dough to the bowl.

Stir in 1 teaspoon of flour. (The solid fabric out, draw a pattern for ease).

Meringue in (2), add half the amount of egg whites and mix well. ← white cloth . Add to Piping Bag

4. On parchment paper lined baking sheet, draw a decorative pattern of the giraffe

Baking in oven for 1 minute to burn down.

5. Whip egg whites for the fabrics 3 egg white to make meringue.

Toss egg whites in a bowl and beat with an electric mixer.

Foams, add sugar until 80% stand. Whisk until the meringue is firm and polished.

Add the cornstarch to the last beat. If you fall off the surface gloss take up the mixer, you should find a horn stand.

6. In (1), add the cocoa powder and mix well to the rest of the yolk material.

Take (5) meringue 1 / 3 plus the amount, roughly whisk, stir from the bottom to scoop up the Gomubera.

Mix the whole fabric (5) Add to the bowl of meringue. (2) Add the rest of the egg white.

Mix roughly with a whisk, mix in as Gomubera scoop from the bottom. Mix until uniform throughout.

7. Under the burning giraffe pattern (4) on the dough, spread the mixture of (6) shed fabric.

Card flat surface, so that even out the thickness is equal.

And tap down a few times, unplug the air bubbles.

Lift the top plate further improve air bubbles out and hit several times by hand to the bottom of the plate.

Bake in oven about 14 minutes ℃ 170. or Until it comes out with nothing when you stab a bamboo skewer.

8. Oven and cover the surface of the dough sheet from oven, remove the dough and cake upside down on top of each plate cooler.

Peel off the parchment paper on the surface immediately. Cool to take the heat and cover the rough on the dough sheet Hagashita oven.

9. Plus the cream and sugar with an electric mixer beat the 08-minute stand.

10. Place the dough on parchment paper so that the pattern below.

Cut dough about 1cm into the shallow interval. Syrup (sugar and water in a pot, melt, cool. To make rum) painted a cream.

11. Arranged on a banana cream. Each sheet of dough before the oven has to rotate from one end to wrap the banana.

Roll tightly and press the rest. Tighten securely wrapped, or chilled in the refrigerator for 1 hour.

(Recommended familiar with cold cream and dough overnight.)

Cut off the ends.

※ For the present time to prevent the discoloration of the banana and sugar water to keep the coat cut banana.

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