Chinese Food
Scallion and minced pork cake roll
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Compared with Qifeng cake, I think the cake roll is more difficult than Qifeng cake. It will crack and not be easy to roll. But I love it. I tried a lot of matching and failed many times. Finally, I found the most suitable for novice. I will not fail at all. Do not change the formula for the first time. -
Cooking ingredients
Cooking Steps
Step1:Separate the egg yolk. Put the milk and corn oil into the basin. Mix and emulsify with the egg.
Step2:Sift in low gluten flour and mix wel
Step3:Add yolk and sal
Step4:Draw a zigzag shape with an egg puff and mix evenly. Put it aside.
Step5:Now let's send the protein. When the protein blows out the big bubbles in the picture at high speed, add a third of suga
Step6:Continue to use the medium and high speed to beat the protein in the picture to expand in volume, whiten in color and add the second sugar when the bubble becomes very smal
Step7:Use medium and low speed to add sugar for the third time when there is fine luster in the pictur
Step8:Send it at a low speed. Don't send it when you pick up the small hook on the beater's head. This is known as the wet foaming state.
Step9:Beat the egg white. Dig out a third of the egg yolk paste. Mix well.
Step10:Pour it all into the remaining protein. Use the same method of mixing. Mix evenly.
Step11:Pour it into a greased baking pan. Smooth it with a spatul
Step12:Sprinkle with scallion and meat floss. I use a 28cm * 28cm baking tray here.
Step13:Preheat the oven 170 degrees. Bake for 25 minutes.
Step14:When it's out of the oven, turn it upside down on the drying net. Remember to cover it with oil paper like me. It can prevent water from evaporating. The surface of cake embryo will dry.
Step15:Tear off the oilpaper. Is it super beautiful. The texture of the cake embryo is very delicate.
Step16:Use a serrated knife to gently cut the cake embryo. Spread the salad dressing and meat floss on it.
Step17:Use the rolling pin to drive the oiled paper and roll the cake embryo into a roll.
Step18:Cut it. Put it on the plate.
Step19:The surface is not cracked at all. The taste is soft. It feels like Duan Duang.
Cooking tips:This recipe uses the thick egg method. Five eggs are used. The water content is large. It is very suitable for novices. It not only avoids the cracking of the cake roll, but also makes the taste soft and dense. I summed up several reasons for the cracking of the cake roll. 1. The protein is in the state of dry foaming. It should be in the state of wet foaming. 2. The baking time is too long. The crust of the cake is too hard. At 170 degrees is the best. 3. There is less water in the formula. There are skills in making delicious dishes.
