Original cake roll (after the egg method)
This party is adapted from the original cake roll of kitchen friend @ Kannika Daughter-in-law's kitchen. Thanks to the original author! There's a little bit of my trick in there. About peeling, not enough firepower! Silicone pad, take the kitchen paper towel on the oilcloth thin wipe a layer of oil, can prevent sticking! Slow the protein at medium speed! Protein paste is more delicate and stable, it is not easy to defoam and can't write recipes. I think of anything to add at any time!
Food Ingredients
Eggs
5
Milk
50g
corn oil
50g
white granulated sugar
50g
low gluten flour
60g
Lemon juice or white vinegar
A few drops
Step
1
Mix milk and corn oil, stir evenly with egg, sift in low powder, use egg to draw Z-shaped roughly, mix evenly, separate egg white and egg yolk
2
Mix well the batter of the egg yolk with your hand. The batter is very delicate and can be mixed well soon. This is the egg-after method.
3
The important step is to sift the yolk paste! Borrowing a spatula, the yolk paste after sieving is particularly delicate
4
Add a few drops of lemon juice to the egg white and add 1/3 white granulated sugar when the egg white is white and there are plenty of large bubbles, add 1/3 white granulated sugar when the egg white is fine, and add the last 1/3 white granulated sugar when the egg white is textured. Send it until it is wet and foaming. Lift the egg head and there will be a big hook.
5
Spoon the 1/3 egg white into the egg yolk paste and stir evenly, then pour all the batter into the egg white bowl, stir, cut and mix evenly, and rotate the egg beater properly.
The mixed batter is poured into a 28*28 gold plate padded with oilpaper, oilcloth or silicone pad from a height of 15cm, and the surface is gently scraped with a scraper. Gently shock a few times to break the large bubbles on the surface.
The mixed batter is poured into a 28*28 gold plate padded with oilpaper, oilcloth or silicone pad from a height of 15cm, and the surface is gently scraped with a scraper. Gently shock a few times to break the large bubbles on the surface.
6
Put it into the middle layer of the preheated oven, 160 degrees for 25 minutes, or 175 degrees for 20 minutes, depending on the temper of your oven. After five minutes, turn on hot air to bake the skin hard. After baking, shake the baking pan hard to let the hot air out. Pull it out together with the oil cloth or oil paper and put it on the grill for a few minutes. Tear off the oil cloth or oil paper wrapped in the cake roll to dissipate heat.
To make a positive roll, spread a layer of oil paper on the cake roll, turn it over, roll up the cake roll with the help of a rolling pin, set it for a few minutes, then open it, and then roll the cake roll properly tightly.
To make a positive roll, spread a layer of oil paper on the cake roll, turn it over, roll up the cake roll with the help of a rolling pin, set it for a few minutes, then open it, and then roll the cake roll properly tightly.
7
I am using this incomparable and extremely sharp cake knife. It is said that whether the cake roll is good or not depends on whether the final cut is good or not.š
Bei Yin cake knife
You deserve to have
Bei Yin cake knife
You deserve to have
about
Made hundreds of Basque cheesecake
Teach you to make chubby air cakeāLight, soft and deliciousš
better than the originalā¼Real Sam Swiss RollćSuper detailed tutorial
Old-fashioned crispy honey cake, I made it for the first timeā¼ļø
The 6-inch Xiangfei Ancient Cake has a zero-failure formula. The hot noodle method has a moist and dense taste and has been tried and tested repeatedly, which is better than Qifeng Cake.
Perfect chiffon cake 8 inch
Dream Dragon Crispy Mousse Cake
Big Dishes | God of Wealth Arrives-Greet God of Wealth Fruit Spelling
šBabalua Cakeš°