【おうちで簡単！】ふわふわロールケーキの作り方！お店のようなロールケーキがおうちで手軽に作れます♪生地がしっとり！上手に巻くコツをご紹介！How to make Roll Cake【料理研究家ゆかり】

【おうちで簡単！】ふわふわロールケーキの作り方！お店のようなロールケーキがおうちで手軽に作れます♪生地がしっとり！上手に巻くコツをご紹介！How to make Roll Cake【料理研究家ゆかり】

Today I made roll cake. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Please subscribe to my channel Today I would like to make roll cake. This time I would like to make a classic sweet roll cake. This time I would like to make a very basic roll cake. There are some key points in how to make the dough and how to roll it, so please enjoy to the end. Please have a look at it. Easy recipes at home Let’s start by introducing today’s ingredients. Here are the ingredients. Flour, eggs, granulated sugar, milk, unsalted butter, and cream. First of all, the eggs, we will use M size eggs here. And as for the butter, be sure to use unsalted butter here. And whipped cream. The fresh cream we will use will be 35% animal milk fat. Can use whipped cream of your choice. You can also use condensed milk or honey as a substitute for sweetness. And this time, we will use a 27 x 27 cm baking sheet. And put a baking sheet or a cookie sheet here. Then cut this one about one size larger than the baking sheet. Then turn the baking sheet over and place it in the center of the baking sheet so that it is even all over like this. Then lightly mark the surface with a fingernail or something. Put a mark on the bottom like this. This one is roughly OK. Traces are made like this. Then I’ll put these four corners at the bottom here. Cut up to this point. Make a cut in the corner like this. Now make a cut in the same way in four places. Make a slit like this. Then turn it over and lay the rest on the baking sheet. Let’s lay these cut pieces on top of each other a little bit. OK. Pre-lay the baking sheet or cookie sheet on the baking sheet like this. Be sure to prepare this one before making the dough. So let’s get started making it. Easy recipes at home Now let’s make it. First of all, warm the butter and milk here. Then put the butter and pour the milk over this. Then heat this one in a microwave oven at 600 watts for 30 seconds. Heated. Then mix well once. And melt the butter properly. At this point, if the butter is not fully melted, try heating it for an additional 10 seconds. If you heat it for a long time at a time, the milk will form a film, so be sure to heat it for 30 seconds, remove it, and then adjust the heating time according to your needs. OK. Mix thoroughly like this until the butter is melted. Then leave this one like this until you are ready to use it. Now let’s continue to make the dough. First, crack the eggs into the bowl. This time going to whisk all the eggs together, which is called co-whisking. Please note that the eggs must be brought to room temperature before use. If you are using eggs that are cold, it will take a little bit longer to co-cook them, so be sure to bring the eggs to room temperature regardless. OK. Then here’s the egg, and I’m going to whisk it while putting it in a hot water bath at first. That will make the eggs more foamy. So put roughly 60°C water in a separate bowl. That’s a little bit hotter than the temperature of the bath. The water is about that hot. Put the bowl on here. Then whisk the mixture while it is placed in a hot water bath like this. First, whisk for 30 seconds on high speed of the hand mixer with nothing added. OK. Now 30 seconds of whisking. As you can see, the foam is a little coarse. Then add granulated sugar. Can add the granulated sugar again. Then beat with a hand mixer on high speed for 1 minute while the water is boiling. OK. I just whisked for 1 minute. You can see that the foam is now more foamy and whiter than before. Once the mixture has bubbled up to this point, it is removed from the hot water bath. The rest of the whisking is done at this point. Beat on high speed of hand mixer for 2 minutes. OK. I just whisked for 2 minutes. Soft corners start to form like this. It’s so soft that it breaks right after the corner is up. This is about the amount of bubbling. The amount of whisking depends on the hand mixer you are using, so try whisking the dough to this level of consistency. Then it’s time to finish. Whisk on low speed for 1 minute 30 seconds. Then, as you can see, it’s a little bit coarse-grained now. This is the finest finish. Now we will whisk at low speed. OK. This is the finish now. The corners are now more solid than before and can be broken. As you can see, the low speed finish produces a very fine finish like this. The eggs are now ok. Then add flour to the mixture. Make sure to sift the flour here. Once added, switch to a rubber spatula and mix gently. Mix while turning the bowl to lift the dough from the bottom. Mix so that there are no lumps of flour. OK. Mix it like this. If you mix too much here, the dough will not be fluffy this time, so be careful not to mix too much. Then add the butter and milk that you have just warmed. If you find that the film is a bit sticky at this point, try microwaving it again for 10 seconds. Please work more quickly from now on, as the bubbles are quite easy to break up when you add this water. Now let’s turn it this way and put it in. And let’s mix it quickly. Try to mix this one quickly too, lifting the dough from the bottom to avoid uneven mixing. OK. Now the firmness of the dough is about this. It’s about the same as the dough is now, but it’s so tight that the threads of the dough that flow down and connect with each other disappear quickly. That’s about the firmness. Now pour it into the baking dish. Then you use a spatula like this to even out the dough. Let’s gather the dough around the edges as well. OK. Then drop 2-3 times from a high place. Now remove large air bubbles. Now I will bake this one in a preheated oven at 180 degrees for 12 minutes. It is baked. It is baked beautifully like this. Drop it from a little higher. This will vent the hot steam all at once. Please prepare cake coolers, etc. Then remove from mold. Have ho. Remove only this side oven sheet first. After peeling off the baking sheet, remove from heat and let cool. When cooling, cover the surface with a cookie sheet or something similar to prevent the surface from drying out. Now let it cool down. Now, while the dough is cooling, we will make the whipped cream. First, prepare the ice water. Then place the bowl on top of this. When whipping the cream, be sure to whip it while placing it in ice water. Then here is the whipped cream. Then add granulated sugar. Can change the sweetness of this cream to your liking. Then I will whip this one to a firm consistency. Then I will whisk it. OK. Whisk this hard. Then remove from ice water. Then I smooth the surface and wrap it. Now you can refrigerate this one until you are ready to use it. The heat has been removed and the product has cooled properly. Remove cookie sheet. Finished like this. Then I would like to remove the oven sheet underneath. Now I will put the cookie sheet over the top. And let’s turn it upside down. And once it’s upside down, then peel off the baking sheet. Peel it off, peel it off, peel it off. It bakes up beautifully like this. Now let’s roll it up now. Here is the point before winding. First, make several shallow cuts on this surface. Now, with a knife, make a cut every 2-3 cm or so. It is OK to make it really shallow. Then you can cut off the other end of the roll at an angle. This will make the roll fit better. Then I’m going to cut this one off at an angle. Cut off diagonally like this. Now apply cream. I put the baking color side facing out this time, but you can of course wrap it in the opposite pattern. Now let’s apply the cream. When you put a cookie sheet on the floor, it will slide around a little bit, so if you have a silicon mat underneath, it will make it easier to work with. If you put this on top of the silicon mat like this, it will be easier to work with because it won’t move. If you have one, please try it. Now let’s paint with a bang. OK. Apply cream like this. Now we will wrap from the front. The first time you wind it, please wind it a little tighter to make a core. Now roll the cookie sheet by pulling it to the back and rolling it in a natural flow. Now let’s wind it up. First of all, one winding. You take the entire cookie sheet and roll it around like this. Like this. Make one roll a little tighter like this. When the tip of the cookie sheet is at the bottom, lift up the cookie sheet. Then, pull the cookie sheet toward the back. It would be easier if you support it with your hand. Now, let’s go. I’m going to roll it. Rolls like this. Roll to the end of the roll. Then I move this whole thing back to the front. And once you put it back in front of you, turn it over. And keep slapping the cookie sheet together like this. And go back to the table. OK. Wrap it up like this. Then, instead of cutting it right after this, please refrigerate it like this for about an hour. This will help the dough and cream to blend well. Since these two ends are a little exposed to air, wrap the two ends with plastic wrap like this to prevent them from drying out. And let it cool in the refrigerator like this. Chilled for 1 hour. Now take off the plastic wrap and remove the cookie sheet. It is finished like this. Now let’s cut it. First, going to cut off just a little bit of the edge. Now cut it into pieces of your desired size. This is how it turned out, full of cream and delicious. Easy recipes at home Now the cake rolls are ready. This is how it turned out. Sponge is finished like this, fluffy and delicious. By cutting the end of the roll at an angle, the end of the roll fits nicely. It’s done. Now, I would like to eat. Fluffy. Let’s eat. This sponge part is fluffy and very delicious. And the balance with this whipped cream is the best. Please subscribe to my channel It was finished deliciously today. This is the key point of this cake roll. The first point about the ingredients is to make sure to use eggs that have been brought to room temperature. Since whisking with whole eggs this time, if the eggs are cold, it will be difficult to whisk. And here is the key to making the dough. When making the dough, at first, whisk the dough while placing it in a hot water bath. When making dough together, please place the dough in a hot water bath to improve whisking. And finally, whisk firmly at low speed. This last step at low speed gives a very fine finish. The whisking time may vary depending on the hand mixer you are using. Then add the flour, but be sure to sift the flour before adding it. And after that, use a rubber spatula to mix the flour with a fluffy mixture so that there are no lumps. Then add the warmed butter and milk, but be sure to mix quickly after adding these two because the foam tends to break up after adding these two. If you mix too much, you will not get a fluffy finish, so be careful not to mix too much. And this time I baked it in the oven at 180 degrees for 20 minutes. The proper baking time and temperature for this baking time may vary depending on your oven. So I hope you can adjust this one as you see fit. After baking, remove the baking sheet from the mold and let it cool down. If you leave this as it is, the surface will dry out. And this is the point when you wrap it. When you wind it, first make a shallow cut on the inside. This will make it very easy to wind. Furthermore, cutting the end of the curl at an angle improves the curl. The first thing to do when curling the hair is to curl it a little tighter. Then, make a core. Once the core is made, pull the cookie sheet to the back and naturally wrap it around the cookie sheet. After that, I hope you can wrap it in the cookie sheet as it is and refrigerate it tightly for about an hour before cutting it. When cutting, it would be easier to cut if you warm the knife a little. As for the sweetness, adjust to your taste. The sponge baking time is short and it is easy to make, so please try it. Easy recipes at home Today I made roll cake. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

※ 動画の最後で焼き時間を20分とお伝えしていますが、焼き時間は12分です🙏間違えており、申し訳ありませんm(__)m

こんにちは。料理研究家のゆかりです。
今回は、ロールケーキの作り方をご紹介します。まるでお店のようなロールケーキがおうちで簡単に作れます☆ふわふわしっとり！生クリームたっぷりなロールケーキです。上手に巻くコツなどもご紹介します。とても美味しいので、ぜひ作ってみてください。

Hello. This is Yukari, a culinary researcher.
This time, I will introduce how to make a roll cake. You can easily make a roll cake like a shop at home ☆ Fluffy and moist! A roll cake with plenty of fresh cream. I will also give you some tips on how to roll it well. It’s very delicious, so please try making it.

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【材料】（27×27cm天板1台分）
・薄力粉 70g　
・卵 3個
・グラニュー糖 60g/15g
・牛乳 25ml
・無塩バター 15g
・生クリーム 150ml

【ingredients】
・70g Cake flour
・3 Eggs
・60g/15g Granulated sugar
・25ml Milk
・15g Unsalted butter
・150ml Fresh cream

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