Chinese Food
Infatuated with the sweet - cream cake roll
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Qifeng cake has never been angry with me. But this seemingly simple cake roll makes me very angry. It always cracks. Today's cream cake roll is made strictly according to the recipe. It's more beautiful than ever. It turns out that as long as you are careful, the cake roll is not difficult.
Cooking ingredients
Cooking Steps
Step1:Separate the egg white and protein. Add 60g sugar to the egg white in three times. Beat until it foam
Step2:Add the remaining 20 grams of sugar to the yolk. Beat until it becomes bigger and lighter
Step3:Add cooking oil in two times. Beat each time with egg beater until well mixed and then add the next tim
Step4:Add milk. Stir gently and evenl
Step5:Mix low powder and baking powder and sift into the yolk past
Step6:Turn it with a scraper and mix it evenly. Make it into yolk batte
Step7:Mix the yolk paste and the albumen paste. Mix wel
Step8:Pour in the baking tray with oil paper. Level it. Shake it hard for a few times. Shake out big bubbles
Step9:Place the pan in the preheated 180 degree oven. Bake for 20 minutes
Step10:Out of furnace. Back buckl
Step11:Tear off the oiled paper while it's ho
Step12:200g cream with 20g suga
Step13:On the cak
Step14:Roll it up when it's slightly hot. Put it in the fridge and shape i
Cooking tips:1. The cake roll does not need to be hard foamed. 2. When mixing the cake paste, you should pay attention to the technique of turning. 3. It won't crack when it's hot. There are skills in making delicious dishes.
