Chinese Food
Fat cheese cream mango roll
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One afternoon passed quickly. I found that the time of the day is always moving fast. I don't know if I'm old. I don't like idling in my spare time. Perhaps the current impetuous environment needs a stable heart. See too much soul chicken soup. It's not as comfortable as a quiet afternoon, in the corner of the balcony, a dessert, a song of wine well method.
Cooking ingredients
Cooking Steps
Step1:Preheat the oven at 170 degrees. Take a 28 * 28 square baking tray and brush some oil on the bottom. As shown in the figure, pad it with silicone paper.
Step2:Separate the egg white and yolk.
Step3:The egg white must be put in a container without oil or water.
Step4:Add milk and corn oil to the yolk.
Step5:Mix well and sift in low gluten flour.
Step6:Whisk the egg in Z-shape until it is smooth without dry powder.
Step7:Add white granulated sugar to the protein in three times until it has a big curved hook.
Step8:Take a peck of protein and put it in the yolk paste. Mix well with scraper.
Step9:Pour the batter into the remaining cream. Use a scraper to quickly mix.
Step10:Pour the batter into the baking pan. Use a scraper to push the batter to the four corners of the baking pan. Scrape the surface of the batter. Finally, take up the gold plate and fall down to shake out big bubbles.
Step11:Heat up and down the oven for 170 degrees. Put the cake paste in the middle layer. Bake for 30 minutes.
Step12:When it's out of the oven, shake out the hot air. Cover it with a piece of silicone paper (the left and right sides are about 15 cm longer than the cake). Cover it with a drying net.
Step13:Turn the cake over. Take off the baking tray.
Step14:Tear up the oil paper. Dissipate the heat.
Step15:Then lower the oil paper and cover it. Avoid excessive loss of water in the cake.
Step16:Beat the cream and sugar until it is 80% hard. Lift it to a small point hook. Then add the mascarpone cheese. Mix cream and cheese at low speed.
Step17:Beat the cream cheese and refrigerate it. We are going to roll the cake when the embryo is cold to the surface and a little warm. A silicone pad is laid on the table to prevent slipping. In this way, the oiled paper will not slide around. As shown in the figure, cut off the upper and lower ends (i.e. the edge of the cake close to one side of your body and the opposite side) at a 45 degree angle.
Step18:Put on a layer of cream cheese. Cream the edge of the cake on the opposite side of the body.
Step19:Close to your end. Put the mango meat cut into strips as shown in the picture.
Step20:Put on the remaining cheese cream. Wrap the mango. There is no space. Otherwise, it's not easy to roll where there is free space. Then roll it up like sushi, wrap it up (forgive me for forgetting to take this step) and refrigerate it for shaping.
Step21:This cake roll is thick roll. I like thick roll. It looks fat and cute.
Step22:Milk is usually mad
Cooking tips:1. This formula is suitable for 28 * 28 baking tray. In the picture, I use the golden plate of Sanneng. 2. The cake embryo should be cooled to the surface with a little extra temperature before plastering. You can touch it with your hand to try the temperature. If the temperature is too high, the cream will melt on it. If it is completely cool, the roll may also crack. My experience is that there is a little bit of extra temperature is the best. 3. The cream with stuffing should be beaten a little harder. 80% of the cream should be lifted with a small hook. But pay attention. Don't beat it too much. Tofu dregs are no help. When you hit 70%, you need to observe the state of cream at medium and low speed. 4. When rolling the cake roll, lay a piece of silicone pad under the oiled paper. This is to prevent the oiled paper from sliding when rolling the cake. If there is no silicone pad, spread some cream under the oiled paper to stick the oiled paper. It can also prevent slipping. But it's better to use silicone pad. There are skills in making delicious dishes.
