Chinese Food
Christmas spinach strawberry cake roll
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Santa Claus said that happiness is to have a healthy body, people who love you deeply, and friends to rely on I'm very glad that I have such a large group of beans and fruits that I can trust to make friends and learn from. I'm grateful to everyone who supports me and pays attention to my friends. This Christmas will be more wonderful with you Mei Today we are making healthy food again. Spinach and strawberry cake roll. It's not only healthy, but also has high beauty value. Once decorated, it immediately captured the children's heart Mei Before operation, you can take a look at the tips. Many friends asked me for the video of cake roll. I shared it in the baking group. Because the video was too long, it was not put in the step map. If there is any problem in making my recipe, please add wechat Dejuan Xuanhao_ Or 13421566580 I use a three energy non stick gold plate 35 × 25. I am used to making thick rolls. So I use five eggs. If you use a 28 square gold plate, the formula of four eggs is as follows（
Cooking ingredients
Cooking Steps
Step1:Prepare the materials first. The basin containing the protein shall be free of oil and water. The egg method used will be more delicate. The yolk paste shall not be added with sugar.
Step2:Add the sifted low gluten flour to the mixture you mixed in the previous step.
Step3:Probably mix well. You can't see too much dry powder. Don't over mix.
Step4:Start to add egg yolk into the batter. Add it in several times. For each time you add an egg yolk hand beater, use the z-word method to roughly mix until all the egg yolks are added.
Step5:You can use the Z-shaped method or the turning method. The yolk paste mixed by the back egg method is smooth and fine without particles. The yolk paste cannot be too thick. If it is thick, you can add a little liquid as you like.
Step6:Start to beat the egg whites. Remember to preheat the oven first. I'm 165 ℃ (this depends on your normal temperature
Step7:The protein is frothy but not delicate. When the egg is beaten, the egg will not drip. Add another 1/3 sugar.
Step8:The egg beater has a little resistance. Add the last 1 / 3 sugar.
Step9:It's OK to beat the cake roll to the soft big hook state as shown in the figure above. You don't need to hit the hard small sharp corner. Don't beat the protein. Don't bake it too dry for a long time. Roll it when the hand is warm. Generally, the cake roll won't crack.
Step10:Put 1 / 3 of the egg white cream into the yolk paste. Mix well with a scraper. Do not circle.
Step11:Then pour the mixed yolk paste back into the remaining albumen cream. Use the turning method to turn it into the cake paste. You can see the recipe of Qifeng cake by turning it.
Step12:Mixed cake paste.
Step13:Pour in the baking tray. My baking tray doesn't have oil paper. Three energy non stick gold plate. You can pad oil paper or oil cloth. If you don't pad like me, you can demould it with the help of a scraper. How to demould it with the help of a scraper, I have shared it in my gourmet group and in my recipe of cranberry omelet.
Step14:Put it into the middle layer of the preheated oven and bake for 2025 minutes at 150 ℃ and 165 ℃. Time and temperature are for reference only. Adjust according to your own oven.
Step15:The baking pan shakes twice on the top of the table. It shakes out the heat at the bottom. I've never turned it upside down to make a cake roll. I can't retract i
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Cooking tips:After the batter is poured into the baking tray, the slant of the baking tray can make the cake smooth. If it can't be flattened by the slant at all, it's that the protein has hardened. The taste of the baked cake may not be so soft. If it's flowing and doesn't need to shake itself, it's flat. That means the temperature and time of the defoaming oven must be adjusted according to the actual situation. The egg white that makes cake roll is sent to wet state. The big curved hook that wet sex slants dry makes dish delicious all have skill.
