Chinese Food
Strawberry cream Swiss Roll / Qifeng roll
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Swiss rolls are part of the sponge cake family. It's a thin cake made of flour, eggs and sugar in a shallow baking pan. Usually spread jam or cream on the surface. Roll into a cylinder and cut into small pieces for eating. The origin of swiss roll has been unknown for a long time (it's not Switzerland). But most of the documents are recorded in Central Europe in the 19th century. It appeared together with doughnuts and Victorian sponge cake. There are countless versions of the Swiss Roll. This recipe is the original sponge cake with strawberry cream. It can be said that it's a small fresh dessert with a very high frequency of girls' comics in various idol dramas. -
Cooking ingredients
Cooking Steps
Step1:Preheat the oven to 180 ℃. Cut a large piece of baking paper according to the size of the baking tray. Cut all four corners of the paper and lay it in the baking tray. The baking tray should be a little deep. The size of the baking tray used here is 21 cm x 31 cm. Sift the flour at least once. Set aside. Put the butter in a small container. Heat it with hot water or microwave until it dissolves. Set aside.
Step2:Separate the whites from the yolks. Pour half (25g) of sugar into the container containing the yolk. Beat the yolk with an electric beater until it is white and shiny.
Step3:Add vanilla extract and stir well.
Step4:Pour in the sifted flour. Stir until the material is completely mixed.
Step5:Pour in the milk.
Step6:Keep stirring.
Step7:In another clean container.
Step8:Pour in the remaining sugar (25g) when the egg white has doubled in volume. Beat at high speed until the protein is no longer liquid. It's a creamy, stable texture.
Step9:Lift the eggbeater. The egg whites pull out a long small corner (not a sharp one). It is also known as wet foaming. The process is about 3 minutes. This step is very important. Whether the cake can be soft or not depends on this protein. So we must make sure that the protein is fully eliminated. But at the same time, we should also pay attention not to excessive elimination. Otherwise, the cake will crack easily in the baking process.
Step10:Add 1 / 3 of the egg white to the yolk flour paste.
Step11:Change to a scraper. Even the density of the two.
Step12:Pour in the remaining protein. Gently and slowly cut with a spatula and mix well.
Step13:Pour the melted butter into the cake paste. Continue to mix well.
Step14:Put the batter in the baking pan.
Step15:Use a scraper to smooth the surface and ensure that the edges and corners of the baking tray are covered with cake paste. Pick up the baking tray and gently tap on the table. Remove the excess air bubbles.
Step16:Bake in a preheated oven for 10 to 13 minutes. After baking, gently remove from the baking tray and set aside for cooling.
Step17:Remove the cooled cake from the baking paper. The yellow side is facing up. Lay it on the baking paper and cut off the uneven edges.
Step18:Wash and cut the strawberries.
Step19:Spread evenly on the cooled cak
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Cooking tips:When baking thin cakes, it is necessary to bake them at high temperature. So it is recommended to put them on the top of the oven. Rotate the baking tray halfway to ensure that the cakes are evenly heated. When the egg yolk flour paste is added with the beat protein, the density of the two should be uniform first. Do not pour all the protein into it at once. Be careful when mixing. Gently. Rotate the container and start mixing from the bottom. The protein must be sent in a clean container. Please click here for the recipe of whipped cream - HTTP - / / www.mayhu.com.cn/3913535889recipe/whippedcreamcremechanicly.
