Chinese Food
Cloud roll with moist and dense taste
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The texture of this cloud roll is different from that of the previous roll. The taste is relatively moist and dense. It can be seen from the formula. There are many liquid ingredients. This is the key to the texture of the cloud roll. Don't say much. Do it. You'll know after eating.
Cooking ingredients
Cooking Steps
Step1:Beat egg yolk and sugar with electric beater until the color turns white. Double the volume and sift in low gluten flour.
Step2:Use the single drawing and one shape to cut and stir evenly. Then use a scraper to scrape the egg paste off the edge. Stir evenly.
Step3:Put butter and milk in the pot. Cook over medium low heat until the butter melts. The milk boils.
Step4:Pour half the boiled milk into the egg yolk paste. Stir with the egg puff while flushing.
Step5:Then pour the yolk paste into the remaining half of the milk pot. Heat it over a low heat. Pour the yolk paste and mix it with the egg. This step is very important. Make sure to keep stirring. Stir until it is thick. The scratched lines will not disappear. But there is still a flowing state. You can leave the fire. After leaving the fire, you can also keep stirring to cool down. Avoid heating the egg yolk paste in the remaining temperature pot. Too thick will affect the taste of cake.
Step6:Sift the yolk paste into a container. Set aside.
Step7:Add the sugar into the protein in three times. Beat until there is a big hook as shown in the figure.
Step8:Take a cream and add it to the yolk paste. Turn it over with a spatula and mix well.
Step9:Then pour the yolk batter into the remaining protein cream. Use a scraper to stir it evenly.
Step10:Preheat the oven first. Heat it up to 165 degrees. Heat it down to 160 degrees. Pad the baking tray with oilcloth or oilpaper. Pour the batter into the baking pan and smooth it with a scraper.
Step11:Scrape the batter flat. Drop the baking tray 15 cm from the top. Shake out bubbles. Put it in the oven and heat it 165 degrees. Lower it 160 degrees. Bake for 35 minutes.
Step12:Cream with sugar. Beat until stiff.
Step13:Take out the baked cake and let it cool. (for the steps of taking out and cooling the cake, please refer to my other recipe - fat cream mango roll) cut off the cake obliquely at 6 o'clock and 12 o'clock with a serrated knife.
Step14:Then spread the cream on the cake to cool. At 6 o'clock (that is, the direction of your body), you should smear it thicker. The cream is about 2cm high. At 12 o'clock, you should smear it thinner.
Step15:Roll up the cake roll. Put the oil paper roll in the refrigerator for more than one hour to shape.
Step16:It's summer in Guangzhou. But it's drizzling in the sky. I'm still wearing a knitted sweater.
Step17:It was hard to wait for a little light. I took two photos in a hurry. It was dark again.
Cooking tips:1. Focus.. Pour the boiled milk into the yolk paste and stir constantly. Just pour in half of the milk. Then pour the mixed egg yolk paste back into the pot and stir the remaining half of the hot milk over low heat until it is thick and has lines. Immediately leave the fire. But continue to stir to avoid sticking to the pot. There are skills in making delicious dishes.
