Chinese Food
Peach cake roll in summer
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A kind of ︎ the summer without peaches and watermelons is incomplete. The food blogger without cake roll is unqualified. Hahaha, so today I will give you a small fresh cake roll in summer ~ A kind of I know you don't like high calories, so I've tried my best to reduce oil and sugar. Bottom line. It can't be changed any more. Read the last tip. If you have any questions, please leave a message. A kind of It's made of Greek yogurt. If you don't mind calories, use cream. -
Cooking ingredients
Cooking Steps
Step1:Stir the milk and corn oil well until they are emulsifie
Step2:After 3 drops of food pigment are stirred evenly, sift in low gluten powder. Stir in Z-shape until there is no particle.
Step3:Separate the egg white and yolk. Add the yolk into the flour container and stir again in a zigzag pattern. (during this period, the egg white is refrigerated
Step4:The post egg method is more delicate for making cake rolls. It is also one of the small techniques that is not easy to crack.
Step5:Take out the egg white and add a few drops of lemon juice (white vinegar
Step6:[add sugar for the first time] use the eggbeater at high speed. Beat until the fish's eyes are in the state of sugar.
Step7:[add sugar for the second time] beat until the egg white is fine without bubbles. Add sugar for the second time. Continue to whisk at high or medium spee
Step8:[add sugar for the third time] when the protein has obvious lines, add all the remaining sugar. Change to low speed. Observe at any time during this period. Don't hit...
Step9:It's OK to lift the egg beater with such a hook. Stop fighting.
Step10:Take out one-third of the protein and add it into the egg powder solution. Mix it evenly by turning. Do not mix in circles.
Step11:Stir well before adding a second portion of the protein. Repeat. Finally, pour it back into the protein container and stir well with the remaining third protein.
Step12:The mixed liquid is very delicate. There is no protein block.
Step13:Pour the cake liquid into the baking pan at a distance of about 20 c
Step14:Use a scraper to make the surface as smooth as possible. Shake out big bubbles. Put them in the preheated oven for about 190 ° 12 minutes. [adjust the time reasonably according to the temperature of your oven
Step15:The state of baking is the feeling of sand on the surface of the cake. Then immediately take out the oil paper and put it on the drying net.
Step16:[with oilcloth] because what we are going to do is reverse roll, so we don't need to pay much attention to the outer surface of the top layer of the cake. When the cake cools to about the temperature, it can turn over and tear off the oilcloth.
Step17:I forgot to pat the towel. When I tear off the oilcloth, it's the perfect towel bottom. I didn't use cream or sandwich on this one, so I rolled it up. Refrigerate for about 1 hour.
Step18:The last step of decoration is to put Greek yoghurt (thick) into the decoration bag and decorate it as you like.
Step19:Squeeze the yogurt sauce. Put some peach and min
Step20:
Cooking tips:A kind of There is a big difference between making cake rolls and Qifeng. The egg method is suitable for cake rolls A kind of It's easier to beat the egg white after cold storage. Turn the utensil to clean up the tiny bubbles when you're beating the egg white. A kind of When mixing albumen and batter, use the method of turning or cutting. Do not circle.. Fast as possible to prevent protein defoaming A kind of There are many ways to roll the cake. I'll do it step by step without cracking it. This is a roller. Of course, you can borrow a rolling pin. A kind of Baking time and temperature should be in accordance with the temper of your oven. 190 ℃ 12 minutes as a reference for you. A kind of Just roll the cake with warm hands. Don't let it cool. There are skills in making delicious dishes.
