Chinese Food
Colorful rainbow cake roll
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This cake roll is very soft. It's not easy to crack. Parents who are always hit by cracking. You can try it. And only two eggs. So you won't waste even if you fail. Haha.
Cooking ingredients
Cooking Steps
Step1:The egg is divided into albumen and yolk. Put them into the basin respectively. The basin of albumen must be free of oil and wate
Step2:Whisk the egg with electric egg whisk until it has a very rich and delicate foam
Step3:At this time, the protein is in the shape of a coarse bubble, and a third of the fine sugar is added
Step4:Medium speed stir. The protein foam is becoming more and more delicate and smooth. Until the egg whisk is lifted, the protein can still fall slowly. Add 1/3 of the granulated sugar to this time
Step5:Continue to beat at medium speed. Until the egg beater is ready to lift, there will be a long inverted triangle. It is still in a relatively soft state. Add the remaining one third of fine sugar
Step6:The final blow to the hard foam is to mention the head of the egg whisk. It can pull out a hard inverted triangle. Turn the container. The foam is still strong. It will not move
Step7:Break up the yolk. Add water and soybean oil and mix well; sift the flour into the yolk paste and mix well with a rubber scraper
Step8:Take out the protein. Spoon half of the protein into the yolk paste and mix well
Step9:Then pour the mixed paste into the protein. Quickly mix it evenly
Step10:Divide the mixed cake paste into 4 parts. Add red, yellow, blue and green pigments respectively. Mix evenly
Step11:Put it into 4 mounting bags, and squeeze it into a square baking pan with oil paper. One color is next to another color, and then squeeze it into long strips
Step12:Put in the preheated 180 degree oven. Heat it up and down. Put the baking net in the middle of the oven. Bake for about 1012 minutes. (insert the toothpick and it will be cooked if it is not sticky.). Take out the back button to cool. Tear off the oil paper on the bac
Step13:At this time, whisk some cream. Turn over the cooled cake roll. Smear it on the cake (the side next to the oiled paper when baking is now the back side. After rolling up, it is the front side)
Step14:Put a layer of oiled paper on the bottom. Roll up the cake. Put it in the refrigerator and refrigerate it for 2 hours before slicing.
Cooking tips:1. If you like fruit in the middle, you can also put some pieces of fruit in the cream; 2. This cake roll is thin, so it won't be greasy to eat one piece at a time; 3. After the cake paste is mixed, it should be put into the oven as soon as possible. If you don't use it immediately, put it in the refrigerator for refrigeration first. There are skills in making delicious dishes.
