I made a roll cake with fresh shine musket ~ The roll cake sheet was made with the public method to make it moister, so it was soft and delicious when eaten ~
I put the Shine Musket in a bucket and cut it in half, so the cross-section looks more interesting ~~ You can use fresh cream, but since it uses cream cheese cream, it is firm and tastes richer, so it looks luxurious ~
I squeezed the cream straight on the roll cake and finished it neatly, but the neat decoration makes the grapes stand out ~ The combination of sheet + cream + shine musket is really good, so I think it’s a roll cake that I keep thinking of ~
Place a bowl of eggs on a pot of hot water, add egg yolk, sugar, honey, and vanilla extract and stir until the temperature reaches 40 degrees.
Whip until a rich ivory-colored foam with a hand mixer, sift through the flour and mix.
Put a little bit of the dough in a bowl mixed with melted unsalted butter and milk (temperature 50 ~ 60 degrees), mix, put into the main dough, mix, pour into a mold, and air bubbles.
Bake and cool for 13 minutes in an oven preheated to 170 degrees.
Add sugar to the cream cheese, whip it gently to loosen it, add fresh cream and whip until it becomes a soft cream.
Turn the chilled roll cake over the parchment paper, remove the parchment paper at the bottom, and cut off the edges.
Apply the cream as a whole, put grapes on the ends, cover with cream, then cut the grapes cut in half instead of one round, apply the cream and roll around, harden for 2 hours in the refrigerator.
Remove the miscible paper, cut off both ends, and put on the decorative cream to finish.
