Chinese Food
Big white rabbit cake roll
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I don't like sugar, but I love big white rabbit milk candy. A big white rabbit milk candy reminds me of my childhood. It's a good exam. I'm in a good mood. I'm in a bad mood. I take one. I take medicine when I'm ill. I always think of various ways to satisfy my taste buds. Slowly growing up. Less sugar to eat. See more varieties of white rabbits on the supermarket shelves. All kinds of flavors. But still the original milk sugar. This formula can be used to make a 28 * 28 gold plate cake roll. Milk jelly and cream are also the same as a cake roll. To make an O-shaped roll, you need to add cream-
Cooking ingredients
Cooking Steps
Step1:First, make a big white rabbit milk jelly. Find a mousse circle mold. A good bread preservative film. Without this kind of mold, any small mold can be. Don't be too big. Otherwise, the milk jelly made is too thin and ugly. The most important thing is to lay a layer of preservative film on the mold no matter what mold. This is convenient for mold removal.
Step2:Cut the vanilla in half. Then split it in hal
Step3:Put the milk, cream, salt and white rabbit milk sugar into the small pot. Scrape out the vanilla seeds with the tip of the knife and put them into the pot. Then put the shaved vanilla clip into the pot
Step4:Open a small fire. Be sure to use a small fire. Boil the white rabbit's milk sugar and dissolve it completely. Try not to let the liquid boil completely, or the milk will be skinned easily
Step5:Add water to the gelatine powder. Note that it must be ice water. It's OK to use tap water without ice water. Remember not to use warm water or boiling water. Add ice water to make this kind of gel
Step6:Put the pickled gilding in the microwave oven and heat it for 10 seconds. It will become liquid. Pour it into the boiled milk jelly. If there is no microwave oven, heat it in water until it melts into liquid. Do not boil the gilding
Step7:Take out the vanilla clip from the frozen milk. Mix the gelatin and the frozen milk evenly. Sift. The sifted frozen milk liquid can be poured into the mold. Cool it and refrigerate it for more than 6 hours. The rabbit's frozen milk is finished
Step8:Let's continue to make the rabbit cream. Put the cream and the rabbit milk candy in the pot together. Boil over a small fire. Make sure to use a small fire. Otherwise, boil the cream before the sugar melts
Step9:Boiled cream. Pour it into the basin. Cover the surface with fresh-keeping film. Put it in the refrigerator for more than 6 hours after cooling. White rabbit cream is finished
Step10:For cake roll making, preheat the oven for 150 degrees first, then beat with egg white. Add sugar 3 times, and then beat the egg white to the hook shape
Step11:Take another large bowl. Weigh in milk and corn oil. Scrape out vanilla seeds in the same way
Step12:Sift in low gluten flour after complete emulsificatio
Step13:Scoop out 1 / 3 of the beaten protein and put it into the batter. Mix it evenly. Then pour it back into the albumen basin. Mix the batter and albumen evenly with the method of cutting, mixing and mixing. There is no albumen block
Step14:Put oil paper or cloth in the gold plate. Pour in the mixed batter. Use a scraper to smooth the surface. Shake it a few times before entering the furnace. Remove the big bubbles. Put it into preheatin
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Cooking tips:1. The custard and rabbit cream can be made one night in advance. The cake roll can be made the next day. 2. Vanilla clip, vanilla cream and vanilla essence can be used. The function is to remove the smell of egg and increase the flavor of vanilla. Of course, the finished vanilla essence is a synthetic product. No vanilla seeds can be seen. 3. Pay attention to the technique when mixing the egg white and batter. The scraper first cuts into the batter and then turns the wrist to turn the scraper. The action should be LISO doesn't hesitate. No need to defoaming. 4. The temperature of the oven should be adjusted according to the temper of the oven. If it's baking in the wind oven, it's recommended to put an unused baking tray on the bottom of the oven. Drain the water, so as to avoid cracking when the cake is rolled over the dry roll. Attention should be paid to the state of protein passing. If it's beaten, the cake roll is also easy to crack. 5. About gilding, here I use gilding powder. Also use gilding slice To. Also use cold water to soak the gelatine slice. Dry the water. Then put it into the boiled milk jelly. Stir until it is completely melted. Sift. Then pour in
