Chinese Food
Original cake roll
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Although there is no stuffing in this cake roll, it is only the cake that tastes delicate and soft. If you add whipped cream, it's Swiss Roll. The way to make the cake delicate and non cracking is to fully emulsify the yolk. The egg white is sent between wet foaming and hard foaming. [Changdi ckf25b oven pan]
Cooking ingredients
Cooking Steps
Step1:Egg white. Yolk separation. Take three yolks and beat with a hand beater for 2 minutes.
Step2:Add water and corn oil to the yolk. Beat for two minutes.
Step3:Add flour. Beat for two minutes.
Step4:When the egg whites are beaten to a thick foamed state with electric egg whisk, add 1/3 white granulated sugar. Whisk until the egg whites are lifted with the beater. When the egg whites on the beater head are crooked, add the remaining sugar.
Step5:Whisk until the beater is lifted. When the egg white of the beater presents a small curved hook, add 2 tablespoons of starch. Stir evenly at low speed.
Step6:Take one third of the egg white cream and pour it into the egg yolk paste. Mix well. Then pour it back into the egg white cream.
Step7:Mix the cream and yolk paste again.
Step8:Pour the cake batter into the greased baking tray. Scrape the surface with a scraper. Shake twice. Put it into a 175 degree preheated oven. Bake for about 18 minutes.
Step9:Take out the baked cake roll, turn it upside down on another piece of oiled paper, tear off the oiled paper at the bottom of the cake, cool it and roll it up.
Cooking tips:There are skills in making delicious dishes.
