Chinese Food
Small four volumes
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This cake roll is often made in 2015. It has experienced a lot from the beginning to the final success. Because my oven is 30L. The oven comes with a baking plate of 27 × 23. And this small four roll is a 28 × 28 baking plate. So I tried two eggs of four eggs one after another. Finally, it's three eggs. It's not bad. The recipe is divided by four and multiplied by three
Cooking ingredients
Cooking Steps
Step1:Sift and weigh out 30 grams of low powder. The following amount is all according to the actual operation of my baking tray. But it is out of small four rolls.
Step2:Three eggs of about 65g separate the yolk from the protein. The basin of the protein must be free of water and oil. Add the yolk successively Seven point five About g of fine sugar. 30 g of water. 30 g of corn oil. Stir evenly every time. Try to be emulsifie
Step3:Sift 30g of low powder again, add it into the yolk liquid, cut and mix evenl
Step4:The protein is added three times, about twenty-two point five Gram of granulated sugar. Beat slowly at low speed until the egg beater is lifted. The protein is in the shape of a crooked hook, that is, the shape of 89 point
Step5:Take one third of the albumen paste and add it to the yolk paste. Cut and mix evenl
Step6:Then pour the mixed egg yolk paste into the egg cream. Cut and mix again evenl
Step7:Put oil paper on the baking tray in advance. Pour the cake paste into the baking tray. Shake gently to make it evenly spread over the baking tray
Step8:After the oven is preheated, the middle layer can be heated 180 degrees up and down for 18 minutes. Please adjust the oven temperature and time according to your own ove
Step9:After you take it out, you can roll it loosely without scalding your hands. Then spread it out to cool it and spread the cream on it. In this way, the cake roll will not crack when the back roll is tigh
Step10:Finished product. This finished product is not just that one. It was made before. But the step chart is missing. The above step chart is my step chart for making Christmas tree stump cake
Step11:Finished product with cream roll. The roll is not very roun
Step12:Again. No cream. Simple cake rol
Step13:This is the first four eggs. The baking tray is small. The cake is thick. Plus, I just learned to make it. Roll it directly
Step14:Cream cake roll with strawberrie
Cooking tips:1. You don't need to beat the egg white to make the cake roll. It's only about 89 minutes with a hook. The distribution of sugar is based on 40 grams of egg yolk, 10 grams of egg yolk, 30 grams of protein, and a few wordy words about the problem that the skin of the cake roll is often glued off. The skin will be glued off when rolling. Generally, it is too tender to bake. It can be moved to the upper layer in the last minute or two and only be baked on fire. But be sure to watch the operation after the oven comes out. I'm used to rolling it loose at the beginning and then putting it flat and cool. Finally, rolling it up with my bare hands is good. 5. How to cut the beautiful section? I always cut the section very ugly. One day, the friends of the food group taught me to heat the knife with hot water and cut it again. Every time I cut it, it will cut the noodles beautifully and cook delicious dishes with skills.
