Chinese Food
Cake roll with taro and Qifeng
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Many people don't succeed in making cake rolls, especially when they are easy to crack. As a result, all their efforts have been wasted. In addition to temperature and time, there are two key points to keep the cake from cracking. One is that the protein can't be as hard as Qifeng cake. The other is that the flour can't be too much. Even if other materials such as egg, corn oil, milk, sugar and Qifeng cake are the same, the flour must be reduced. In this way, the lightness and softness of the cake can be increased. Better said than done. Follow me. You can make a perfect cake roll right away. In addition, say more. For novices, be sure to play steadily. Operate every step in place. Do not cut corners on material ratio. The success rate is very high. My formula is not standard, but the standard dosage is mentioned in the process. For the novice, please operate according to the standard quantity. A certain basic friend can follow my formula of less oil and less sugar
Cooking ingredients
Cooking Steps
Step1:The cake roll material is ready - 60g egg with shell weighing, 4 pieces. 50g low gluten flour, 25g corn oil, 45g cold water and 30g fine sugar; the cold water can be replaced by 50g milk; the fine sugar can also be replaced by non caking soft white sugar. This sugar amount is relatively small. The normal taste can be adjusted to 4050g; the corn oil can be replaced by soybean oil, salad oil and sunflower seed oil without obvious smel
Step2:Separate the egg white and yolk. Put the egg white into a bowl without oil or water
Step3:Break the yolk by hand. Add corn oil and cold water in several times. Mix well. No oil stars
Step4:Sift in 50g of low gluten flour. The flour must be sifted in to make the flour filled with air. It is not easy to get pimples when mixing. The baked cake is also fluffy. The amount of 50g flour is much less than 80g of normal Qifeng big cake. This is the key to the success of Qifeng cake roll
Step5:Mix the flour and the egg yolk mixture evenly by hand. Lift up the beater. The egg yolk paste flows down in a linear shape; set aside for use
Step6:Use the electric beater to make thick bubbles in the egg white at high speed. When you can't see the liquid of the egg white, pour in 1 / 3 of the fine sugar
Step7:Pour 1/3 sugar into the white foam at high speed
Step8:First speed for 1 minute, then turn to medium speed, until there is obvious grain on the protein. Turn to low speed, so that the protein paste is more delicate
Step9:The best way to make a cake roll is to lift the egg beater. The big corner of the batter is the best way to make a cake roll. I've beaten it a bit hard this time. See the second figure for the proper batter state of the cake roll. This is also the key to the cake roll not easy to crack
Step10:Appropriate protein paste
Step11:Take 1 / 3 of the protein paste and put it into the yolk paste; at this time, the oven begins to preheat 160 degrees
Step12:Mix evenly from bottom to top by hand
Step13:Pour the mixed cake batter back into the batter bowl
Step14:Use a scraper to turn it down or cut it evenly. Because there is less sugar in the protein and the protein paste lacks fineness, the cake paste is also slightly rough
Step15:Lay oil paper in the 28 * 28 square baking tray in advance, pour the cake paste into the baking tray, spread it evenly with a scraper, and scrape the surface with a scraper
Step16:Put the baking tray into the middle and lower layers of the preheated oven. Heat up and down for about 160 ° C. 30 minutes. According to the bakin
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Cooking tips:1. The amount of white sugar in this recipe is very small, so the egg must be fresh; or put the egg white in the refrigerator for a few minutes to cool down and then take it out to kill; or adjust the amount of white sugar to the normal amount of 4050 g, so as to make the protein paste firm. Especially for the novice, do not reduce the amount casually, so as to prevent the failure of defoaming caused by the poor protein paste sending; 2. Beat the protein to the big corner The hook state is the best. The cake roll is soft and does not crack, and the amount of flour should not be too much, so as to prevent the cake roll from being too porcelain solid to roll up or one roll from cracking. 3. The baking temperature and time should be adjusted according to the actual situation of the oven and the material of the mold. The cake roll should not be too dry to prevent the moisture loss and one roll from cracking. 4. The cake roll can be sealed and refrigerated for 3 days. 5. Taro mud can be replaced Change into other jam or fillings; making of taro mud - Peel and slice taro in Lipu. Press into mud after steaming. Add some sugar, condensed milk and light milk
