Chinese Food
Rainbow pudding cake roll
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ANGA cream and butter. It's a product I always like to use to make all kinds of baked cakes, biscuits and bread. Anja light cream from New Zealand. Natural cream. Pure frankincense. Fine texture, silky and smooth. The taste is mellow. It's very suitable for making cakes. It's very cost-effective. Highly recommended. It's almost Christmas again. Make some dessert cakes with it. Spend a happy time with your friends or family.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. Weigh them according to the formula in advance.
Step2:The egg separates the yolk from the protein. Put them in two separate pots.
Step3:Heat the milk and butter together to melt.
Step4:Add 10g sugar to the yolk and mix well. Then slowly add butter and milk.
Step5:Sift in low gluten flour twice.
Step6:Heat and mix the yolk paste in water. The water temperature should not exceed 50 ℃. You need to keep stirring. Otherwise, it is easy to agglomerate. Stir until it is sticky.
Step7:The state of being battered.
Step8:Prepare coloring and mounting bags.
Step9:Add a few drops of lemon juice to the protein. Add sugar in three times and beat to 80%.
Step10:Mix the albumen paste and yolk paste evenly.
Step11:Take 4 parts. Add one pigment to each part and mix well.
Step12:Four colors of cake paste are respectively put into the decoration bag.
Step13:28x28. Squeeze in the cake paste. Bake in the oven at 160 ℃ for about 20 minutes.
Step14:After the cake embryo is demoulded, roll it up with the oilpaper while it is warm.
Step15:Whipped cream.
Step16:Sent to 80%. Refrigerate for 30 minutes.
Step17:Finally, roll up the cake embryo with whipped cream. Strawberries can be added in the middle.
Step18:Merry Christmas.
Cooking tips:It's very important to control the water temperature during the operation of the egg yolk paste. Also, keep stirring. If the water temperature is too high, the egg yolk will be easily scalded. Then there will be no pudding like taste. There are skills in making delicious dishes.
