Chinese Food
Oil free light strawberry cake roll
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It's strawberry season now. No matter men, women and children like to eat strawberries. The all-around of strawberry baking industry plays a role of icing on the cake. With it, any dessert will become delicious, beautiful and beautiful... So make a strawberry cake roll today. This recipe came up the night before. I didn't expect that the effect of the test today was very good. The body of the cake is tough and very delicate. It has no oil formula. It reduces the heat. It's very refreshing. It has a power-
Cooking ingredients
Cooking Steps
Step1:After the yolk is separated, knock on the whole egg again. Add sugar and stir well.
Step2:Pour in 40g milk and stir well.
Step3:Sift in the mixed low flour and corn starch and mix well. Set aside.
Step4:Add 1g salt to the protein. Beat a few drops of lemon juice until it is thick. Add 50g sugar in several times. Beat until wet.
Step5:Scoop 1 / 3 of the beaten egg white into the yolk paste. Cut it up and down with a scraper and mix. Repeat this action. Finally, pour all the mixed egg white paste into the remaining albumen basin. Mix it comprehensively. Pay attention to cutting and mixing to prevent defoaming. The action is light and fast. Preheat the oven 170 degrees.
Step6:Mixed cake paste.
Step7:Pour into the prepared baking tray (28x28 baking tray) paved with oil paper. Shake out the big bubbles gently. Send to the preheated oven. 160 ℃ for 20 minutes. (depending on the oven temperature
Step8:In the process of baking, you can cut off the head and tail of strawberries washed clean and soaked in salt water. Use paper towels to absorb the excess water. Then cream (200g light cream + 16g sugar. You can put 18-20g sugar for those who like sweetness) and forget to take pictures. There is no requirement for the cream in the cake roll. Just cream.
Step9:When the cake is out of the oven, turn it upside down immediately. Tear off the oil paper on the surface while it's hot. Then take a new oil paper and put it under it.
Step10:Put more cream on the beginning of the roll and less cream on the end. Supplement - because cream should be applied. In order to prevent the cream from melting due to overheating of the cake, cream should be applied after the cake has cooled.
Step11:Leave a little distance near the beginning to stack the prepared strawberries.
Step12:Wrap the strawberries in cream.
Step13:Pull up one side of the cake. Roll it in slowly. It's easier to use a rolling pin to roll it outside the oilpaper. In this way, the cake roll is rolled. Put it in the refrigerator and refrigerate for about 20 minutes to finalize the shape.
Step14:Finally, take out the slices and eat them. Every time you cut a knife, wipe the residue on the knife surface with a paper towel. In this way, you can cut it more beautifully.
Cooking tips:I came up with this recipe last night. It's super good after today's trial. It's tough. It won't crack. It's also very delicate. It's a hodgepodge of cake rolls made several times, Qifeng and yoghurt cakes. Hehe ~ I don't even know the name. Careful people will find that this recipe has one more whole egg. Low powder is also less than usual. There is an extra egg in the yolk batter to make it taste delicate, rich in flavor and beautiful in color. However, it's easy to mix it evenly when there is less flour. The cake roll with elastic cutting is baked out. The more flour there is, the more porcelain solid the cake roll is, the easier it is to crack. No oil in the formula is also to reduce the heat. The cake is more fresh. It also combines the experience of no oil yogurt cake. Absolutely healthy. Ha ha ~ you can add butter (refer to - 40g softened butter) with different personal preferences and tastes. Don't spray me because it's not suitable for your taste. Poor physique can't stand spraying ~ I wish you all the best
