Chinese Food
Cream and meat cake roll
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The first time to make a cake roll. I'm afraid it will be ugly. In fact, it's not as hard as you think. I like the soft cake with the smooth cream very much. But the cream used in the pastry shop outside is mostly vegetable cream. It will produce a lot of trans fatty acids, increase the risk of cardiovascular disease, diabetes and other diseases. It is very unhealthy. Now learn to bake by yourself. You can use the best ingredients. You don't need to worry about food safety while satisfying your appetite.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk from the egg white. The container for the egg white must be clean, free of water and oil.
Step2:Add the sugar to the yolk. Beat with the electric beater until the color is lighter, the volume is bigger and the thickness is thicker.
Step3:Add salad oil three times. Beat the oil and yolk well for the first time, then add the next time.
Step4:Add milk. Stir well.
Step5:Mix the baking powder with the low gluten flour and sift. Add the yolk paste.
Step6:After mixing evenly with a rubber scraper, put it aside.
Step7:Wash and dry the egg beater. Add sugar to the egg white. Beat until it is wet and foamy. When lifting the beater, there will be small sharp corners. Don't overdo it. Otherwise, the cake will break easily when it is rolled.
Step8:Add the beaten egg white into the yolk paste three times. Mix well. Do not circle. You should copy the bottom like stir fry.
Step9:Mix the cake batter evenly.
Step10:Pour the cake paste into the baking tray with tin paper.
Step11:Smooth the surface with a scraper. Lift the baking tray. Shake the table vigorously. Shake out the big bubbles in the cake paste.
Step12:Put in the preheated oven (175 ℃. Heat up and down). Bake for about 15 minutes. Until the surface is golden.
Step13:The cake is buckled on a new piece of tin paper. When the cake is not so hot, the tin paper placed in the baking tray before tearing it off. When it's cold, it's not so easy to tear.
Step14:Animal whipped cream with sugar. Beat with electric egg.
Step15:It's enough to keep the pattern.
Step16:Turn the cooled cake upside down. The golden surface is facing up. Spread the cream. Spread the floss.
Step17:Then, it's time to roll the cake. Pay attention to the picture. Cut a knife at the bottom of the cake. Don't cut it. This makes it easier to roll.
Step18:Use a rolling pin. Put it under the tin paper. Slowly roll the tin paper back. At the same time, push the cake forward. It's not easy. Be patient.
Step19:Slowly roll up the whole cake.
Step20:Take out the rolling pin and wrap it on the cake roll with tin paper. Tighten on both sides. Refrigerate for half an hour.
Step21:Cut off the edge with a sharp knife, and then cut it into equal thickness.
Step22:You can pack it for your friends.
Cooking tips:Cream doesn't need much. A thin layer is enough. I actually used 50g of meat floss. The result was too much. When I rolled it, it burst out. It was inconvenient to cut it. So I changed it to 30g. You can match it yourself when you operate it. Very soft taste. It should be better next time. There are skills in making delicious dishes.
