Chinese Food
Teach you how to make cake rolls without peeling
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I couldn't make a cake roll without peeling before. This time I finally made it. Originally, my success has been blocked by my own disbelief. All the time, the cake roll is baked with the upper and lower fire 180 degrees. The middle layer is baked for 20 minutes. The cake is very tender when it is made. The cake is also wet. When it is rolled, it will not break, but it will peel off. So the bottom is always used as the appearance. In order to make a cake roll that can't be peeled off, we must rush out of our routine and dare to try. If we fail, we will lose it. The tuition fee is to be paid. OK. If you want to make a cake roll that doesn't peel, let the recipe know.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Add 60 grams of fine sugar to the protein in several times. Beat. At the same time, the oven begins to preheat at 230 degrees.
Step3:Send to wet and dry foaming. It's a small hook to lift the beater.
Step4:Add milk and salad oil to the yolk and mix well.
Step5:Then sift in the low gluten powder and mix until there is no particle.
Step6:Mix the egg yolk paste and egg white. Cut and mix well.
Step7:Brush oil on Sanneng's Square baking pan. Then pour in the cake paste. Shake to make bubbles. Smooth the surface. Place in the middle layer of the preheated oven. Bake at 210 ℃ for 30 minutes.
Step8:The process of baking the cake roll. Whisk the cream until it is stiff and foamy. Then store it in the refrigerator.
Step9:After the cake is out of the oven, it doesn't need to be buckled. It is directly put in the baking tray to cool. It can only be poured out when it can be rolled (warm state). Then it can be turned over. Put on light cream.
Step10:Roll up. Refrigerate the frozen layer for 10 minutes. Take out the slice or put the fresh layer for more than one hour before slicing.
Step11:That's how cake rolls that don't peel are made.
Step12:It doesn't peel because it's baked old enough.
Step13:Time and baking temperature in the recipe are key.
Cooking tips:1. Baking temperature and time are the key. It takes a long time to get old skin under high temperature. But not too long. Otherwise, the water will be lost. The cake will dry. 2. Don't rush to back button after it's out of the oven. Only when it's cooled to a warm temperature can it be back button. Then turn it over and put cream on it. After rolling, shape it and slice it. There are skills in making delicious dishes.
