Chinese Food
Introduction to cake roll
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1. Because I'm a big baking pan. One pan has two rolls. So I'll demonstrate it with oil paper. When it's cold like me, I'll roll it up with oil cloth directly. Let's shape it first. After setting it for a while, we can open it. Then put cream on it and put fruit in it. Try to beat the cream as hard as possible. Finally, you don't need to be afraid of coarseness when you beat the cream. Don't worry. Roll up tightly. Press the edge on the end. It's better to have a fine tooth saw blade. Cut it down like sawing wood. Clean it every time and use it again. You can cut it clean and beautiful like me. 2. About screening, I specially weighed my eggs. American eggs are big. Each one has 65g, so the yolk paste is not thick. Parents try not to use small eggs or firewood eggs. If the eggs are generally small, add a little more milk. Adjust to the lake and scrape them slowly with a spatula. 3. My screen has an ear hook. It can be hung on the edge of the basin. So I don't need help in my work I use plastic packing box
Cooking ingredients
Cooking Steps
Step1:I have modified the recipe to fit the 28x28 of Sanneng gold plate, so there is no need to increase or decrease it. First of all, let's talk about the preparation work - now the perfect cake roll is made step by step by summing up the experience. The first use of oil paper, also used silica gel pad. Until now, I feel the best use of high-temperature oilcloth. The cake roll made in this way has the texture of towel bottom. There is no wrinkle, oil skin, fine without cracking. The high-temperature oilcloth bought is cut as needed. It's bigger than the baking tray. It's good for the cake roll to come out, as shown in the figur
Step2:Separate the egg type cake roll and put the egg yolk and protein into two pots respectively (the basin for protein needs no water or oil). Beat the egg yolk with sugar until the sugar melts slightly. No need to beat.
Step3:Slowly add corn oil. Stir well until emulsifie
Step4:Add the milk and stir it evenly. Someone said don't stir it in circles. I don't think that there is any effect of stirring in circles before adding low powder.
Step5:Add the sifted low flour and stir. At this time, don't circle and stir to avoid the gluten. In that case, the cake will shrink very much. It doesn't matter if it feels like it's a little barren. We have the next step. The yolk paste needs to be sifted.
Step6:The delicate cake roll is your process. Don't worry. It's one more step, but it's not a waste of effort. Sifted yolk paste. Put it in reserve
Step7:The egg beater is medium speed, because I'm a small table in my family. It's very labor-saving and inexpensive. After I put it on, the egg beater will rotate automatically. When I put it into the fish's eye bubble, drop a little lemon juice. Add one third of the sugar in the protein part. When the protein is fine and there is no big bubble, add the second time until the third time. Just put it into the mouth shape of the egg white bird. Don't beat the protein too hard. After over expansion, there will be a lot of wrinkles on the front. The roll to be rolled up will affect the appearance.
Step8:8 take one third of the batter and mix it with the yolk batter. Don't be afraid of defoaming. Try to stir it up. Stir it up as usual. It's popular enough. When adding the batter for the second time, the action can be light. Until adding the batter for the third time, stir and fuse. Shake gently for a few times. Break the big bubbles on the surface.
Step9:9 lift it up and pour it down. Pour it in and it's pave
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Cooking tips:There are skills in making delicious dishes.
