Chinese Food
Yangmeiqi wind scroll
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This red bayberry must be made several times in the coming year. It has a very strong taste. On top of the original flavor of the cake, the sweet and sour fruit is also layered around. The cake roll uses the red bayberry syrup. The cream uses the red bayberry jam. At the same time, it reduces the sugar content. It is hard to describe. After eating, it is still aftertaste. But it is no longer a pity for the red bayberry.
Cooking ingredients
Cooking Steps
Step1:Take the right amount of sugar water bayberry. Use a knife to take down 90g of pulp. Take another 60g of sugar water for standby.
Step2:Separate the yolk from the egg white. Put the egg white in a basin without oil and water; sift the low powder twice.
Step3:40 grams of salad oil and 60 grams of sugar water are added to the low flour respectively. Mix well with the hand beater and the yolk.
Step4:Add the yolk to the low batter. Also, use the hand beater to draw Z and mix well.
Step5:Add 90g red bayberry pulp. Mix again. Add a little salt and white vinegar to the protein and beat it to the coarse bubble. Then put 15g of fine sugar into it and beat it to the semi dry bubble. That is to say, the protein is in the state of small bending and blending.
Step6:Mix 1 / 3 of the albumen paste with the yolk paste. Do not mix in circles. Make a copy of the bottom to avoid defoaming.
Step7:Then pour the mixed batter into the albumen batter. Mix well in the form of copying and mixing.
Step8:Pour the mixed paste into the baking tray paved with silicone oil paper. Shake it gently and let it soak. Put it into the middle layer of the preheated oven. Heat it up and down for 180 degrees. 20 minutes.
Step9:Put the baked cake on the shelf. Cover it with a clean piece of silicone oil paper for heat dissipation; then prepare the sandwich cream.
Step10:Beat the cream to 6 and serve. Add 70g of Bayberry jam and mix well.
Step11:After the cake roll has cooled down completely, put a piece of clean silicone oil paper under it. Remove the oil paper face up. Apply the waxberry cream on it. There is more cream on one side of the roll. Leave the other side blank properly to avoid the cream overflowing.
Step12:The cake roll should be refrigerated for half an hour before cutting. The surface decoration is optional.
Cooking tips:The less sugar added to the protein, the easier the protein is to be eliminated, but the less stable it is, and vice versa. Because I add a lot of sugar water and jam, the amount of sugar in the protein paste is very small. It's easy to beat too much. It's easy to crack when I hit the dry protein roll. There are skills in making delicious dishes.
