I don't have powdered milk =_= Edit1 : just checked my pantry and I don't have condensed milk Edit 2: just checked my fridge..I don't have whipping cream Sooo.. I guess won't make it in this life :) #quarantinestruggles
Made this for the second time today and it turned out perfect. One thing I would add: put the cake in the oven on the lowest shelf and turn on only the upper heat+fan to keep it from browning. 160° might also be too high for some ovens, I baked mine at 130° the first time and 150° the second and both times it was fully cooked by 13 minutes. It tastes like fluffy cream.
@@andielibrojo7176 I just used a normal oven tray and made it smaller by creating a border with aluminium foil without measuring it, but according to another response the size of the pan in the video is 29x29cm!
@@Eli-bd9zxand i was watching *haikyuu moments* and this video was next and auto play was on and it popped up and i didnt realize and check comment section first *lol* and gasp out that did the youtube got drunk cuz y m i seeing comment about hq on food making videos i thought some it caused some prblms maybe glitching then i checked that it make sense :)
@@cante325 lapis is layered. Here we talk about how to use our white eggs while we baking our layered cake. Each layered cake needs around 40 egg yolks and usually we don't need the egg white and it's such a waste if we don't use that egg white. Try google "kek lapis legit" or Indonesian layered cake.
Quarantine got me hooked on these videos, just tried this recipe and it was absolutely delicious,i was a bit scared of the rolling step but it wasnt so hard. (also fyi you r gonna end up with lots of egg yolks what i did is prepare a creme patissiere (vanilla pudding i think it's called in english) and did a strawberry pie. Also if you have opened a whole condensed milk can like me, then you ended up with some leftover, so i prepared a homemade ice cream (pretty simple recipe, you can find some on youtube). Voila, that's three birds with one stone.
yesterday bought this kinda milky roll cake from H-Mart. And tonight i am craving this again. I searched on google and your video came up. I am done with cooking, but your video is a pleasure. Thank You for making this cooking video. I am happy to try this recipe oneday 🥰🥰🥰
I lack the skill to make any of these things, but I really like these videos a lot better than most other cooking channels I see. They have a quiet, monk-like dedication to the craft they demonstrate, letting onscreen text or action communicate what needs to be done instead of someone talking over it. I hope you enjoy making these videos as much as I enjoy watching them. Keep up the good work!
!!White roll cakes are my favourite, I made a blueberry one on my channel and it was super delicious as well! (Definitely not as perfect looking as this one though 😅❤️)
I tried this recipe many times and it's just HEAVEN!!!! Everyone should try it it's sooo easy (from a person who was bad at baking cakes!!!) Thank you ❤️❤️
I suggest you watch the video closely as well. The order of the ingredients is really important for like genoise type cakes (bc of the eggs). And remember not to stir the batter but to fold it otherwise the it will be less fluffy
i think the only tough part was separating the yolks and the whites. make sure there is zero yolk contamination otherwise your whites wont fluff up at all :D i hope you tried it by now though
I made this yesterday and it's delicious! And suuuuper soft! I replaced the starch with sifted regular flour in a different proportion and figured out the temp by hand because I don't have a food thermometer, but it came out perfect! Thanks so much for the recipe ♥
@@Amina-vi2qv The water should be boiling but the preparation has to be at 40c°. Since boiling temp for water is 100c° I figured that 40c° for the preparation would be somewhere in the realm of "I can touch this fine but can't leave my finger in there for too long". It shouldn't reach a temperature that burns, really, it's similar to a roux I'd say, just heat up and combine well. But to be super careful not to touch the water, because that would burn, I removed the preparation from heat to test it. It isn't ideal but that's all I could do! If you're going to try it, be careful!
i guess you meant egg whites, not egg yolks? If so, as i know an average egg white in my country weights about 30 gr, so you might need like 6.6666 lol just try taking 6 or 7, it still depends on eggs size though here in Russia we have like egg categories, and i know that C1 egg white weights 30 gr for sure; you may google the same question for yours egg categories if you have those in your place :з I guess in different countries eggs are different, so please make sure to check
@@bigbird7748 с 7 яиц будет очень дохрена белка))) тут 2 взобьёшь, уже гора пены, а с 7 я боюсь представить =) вообще дурацкая у них мода мерить всё какими-то "чашками" или яйца граммами, будто яйца курица производит не штуками, а сплошным потоком, как корова молоко хД
@@ЇррЛулу ну, пены будет много, но у нас действительно белок весит грамм 30, так что 7 штук ок Там и теста вроде немало получилось Мне наоборот нравится их идея мерить все в капах, очень удобно, не то что у нас стаканами, которые у всех разные по объему х.х И правильно делают, что меряют яйца граммами - они же бывают разные по весу, разбег может очень большой получиться; в тех же штатах яйца в среднем крупнее и тоже делятся на категории Или 5 яиц С0 взять, или 5 яиц С2, совсем же разный результат будет; лучше уж по массе смотреть
@@bigbird7748 как раз капы хз какие, а у нас всё в граммах/мл. Если кто старовер и меряет стаканами, то это всегда 250 мл. Ну яйца хоть и разные, но это всегда размер куриного яйца - не гусиного, не перепелиного, не такой уж там большой разброс в размерах, много ума не нужно, чтобы взять на 1 больше, когда они совсем малюсенькие))) 5 шт это куда проще, чем "200 г яиц"
I want to bake it as a cake for my parents' wedding anniversary! yay but I cant figure out the ingredients measurements as long as i'm not aware of her pan size :C
Just tried this recipe. It turned out nice but I just have a few questions: 1. When I took it out of the oven, the cake feels a bit sticky. Was it supposed to be that way? If not, is it because of the flour? 2. I could also taste the egg a bit when I ate it. Again, should I be using more flour?
I'm not the person who made the video but I've made this twice now. 1. It's fine if it's sticky, if you poke a chopstick through and dough doesn't stick it's fine. 2. That's the nature of this type of cake, you will taste some egg since approx half of the dough is basically meringue.
hi! mine cake was sticky too, that's fine ^^ it feels like this cake has less flour than usuals i bake dindt have any eggs taste though, i guess that's the matter of eggs you can add a tiny amount of extracts to fix it (vanilla/mint/whatever you like), that should solve the problem ^^
well, i baked it, but not as a roll-cake i made round layered cake with 6 cake sheets (15 сm) and cream by this recipe (ingredients x 2), covered it with buttercream and decorated it with homemade sprinkles and bird-shaped merengue cookies and it is just incredibly tender and soft and delicious! you have to try it O: that's like the softest thing i've ever eaten, and i ate a lot of cakes~
i have no oven, no whipping cream, no tray, no tools and only powdered milk, have that condensed milk tho, think i still can pull this out and make one ?
You wanna know why there is a cut at 5:52? Because the recipe is not correct. You need at least 1.5 times what it says for the filling. I just made this and it is not enough to fill out the roll. So go with 300 g cream etc.
So you're saying they stopped the video to make more cream? I don't think that's true. They cut because they were shooting a different angle. There are cuts throughout the video.
@@marshawael2792 I just used a normal oven tray and made it smaller by creating a border with aluminium foil without measuring it, but according to another response the size of the pan in the video is 29x29cm!
@@sanjalikhemani2521 i think it all-purpose flour mix with tiny amount of starch you can just use all-purpose flour instead, i did, it doesn't make much difference :>
Love Love Love!!!!!!!!!!!!!!! this cake. Where I live for a year was 3 blocks from a korean/french bakery/cake. Every tuesday I would have a piece of this with green mocha tea. I no longer live in live the state but crave this all of the time. I am going to make an attempt. Where can I find this recipe written?