Chinese Food
[learn how to bake] raisin and Qifeng cake roll
(75173 views)![[learn how to bake] raisin and Qifeng cake roll](https://cp1.douguo.com/upload/caiku/c/2/8/yuan_c2a3cfd423a0234b7a5f994eafd2cd78.jpg)
Some time ago, I saw the cake rolls made by others on the Internet. The decorations were very beautiful. I've done them twice before. But the rolls were not good. They cracked. I gave up. This time, I saw that others made them so beautiful. I was moved again. I decided to study the cake rolls well. First, I'd like to do the most basic and best.. The raisin cake roll I made this time was cracked for the first two times. I went to other people's experience sharing post to see. I knew that the hot roll was more convenient than the cold roll. As long as it was not hot, I could roll it. The third time was successful. Then I made five rolls a day. I experimented with different milk, oil and sugar contents. They were all successful. That was the end. You can also change raisins into other dried fruits. I have made cranberries that are delicious. Or you don't need dried fruits. It's a simple Qifeng cake roll. (note - about the milk and oil in the ingredients. I also tried two kinds: milk 50 oil 50 and milk 70 Oil 30. Both of them are OK. So friends who want less oil can reduce the oil increase
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. Soak the raisins in clear water for a while and drain the
Step2:The egg yolk and protein should be placed in two separate basins. The egg yolk basin should be free of oil, water and yolk; (Note: mix the egg yolk paste first. If the speed is slow, put the egg yolk basin into the refrigerator for cold storage
Step3:Break the yolk with a hand beater
Step4:Add milk and oil to the yolk bowl respectively. Stir well
Step5:Sift the low gluten flour and pour it into the egg yolk basin and mix with a scraper
Step6:The yolk paste that has been turned and mixed should not be stirred in circles during the turning and mixing process, so as to avoid the formation of tendons
Step7:Now, I'm going to start the protein beating process; put 5 drops of lemon juice in the protein bowl. Before beating the protein, you can also put 4 or 5 drops of lemon juice or white vinegar in the protein. You can also leave it alone. I don't put it in most of my production
Step8:Pour white sugar into the albumen basin. Now I basically put it all at once. Just beat it to the desired level. You can also pour it in two or three times in the process of beating.
Step9:When it's wet foaming, the protein can pull out the sharp corner of the curve. When it's flat, the round mold Qi wind needs to be hard foaming, which is different. It should be noted that if it's done, the cake roll baked is easy to crack
Step10:Spread oil paper on the baking tray. Sprinkle the dried raisins on it; preheat the oven at 160
Step11:Take out half of the egg white and put it in the yolk bowl. Stir it up a few times. It's not too uniform
Step12:Then pour into the albumen basin and mix with the rest of the albumen, or cut and mix evenly. Be careful not to rotate and stir to avoid defoaming
Step13:Mixed cake paste
Step14:Pour the mixed cake batter on the baking tray, wipe it evenly with a scraper, and shake it vertically for several times to produce some big bubbles
Step15:In the middle layer of the oven. Heat up and down for 160 ° 30 minutes. Lightly press the surface of the cake. You can hear the rustling sound. It's cooked. (note - time and temperature are for reference only. It depends on your own oven
Step16:Shake the baked cake lightly and put it on the grill. Remove the oil paper at the bottom and disperse the heat
Step17:It's OK to touch the cake without scalding it. Turn the cake back to a clean oilpaper and roll it up. Someone on the Internet said it with a rolling pi
Step18:
Step19:
Cooking tips:Say two more words - this recipe is also an eight inch round cake. But if you make a round cake, you need to send the protein to the hard foaming, that is, you can pull out the vertical short triangle state. The baking time of the eight inch round mold is 150 ° 60 minutes. Cake roll is relatively easy. You don't need to beat the protein to the full hair. And the baking time is shorter than the round mold. The cream on the roll after cooling is also very good. It's also delicious directly. If you don't have to make a round mold for birthday cake, it's better to make a cake roll. There are skills in making delicious dishes.
