Chinese Food
Raspberry cake roll
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Raspberry is rich in many vitamins. It tastes soft and fresh. It's very suitable to match with cream. Plus the delicate Qifeng cake, it is very in line with the standard of nutritious breakfast. If you want to entertain your friends, you need to squeeze cream flowers on them and then decorate them with raspberries. The shape is more perfect ~ of course, you need to increase the amount of cream and sugar. The proportion of cream and sugar is 10-1.
Cooking ingredients
Cooking Steps
Step1:Place the yolk and the whites in two large bowls.
Step2:Add 30g sugar and 40g corn oil to the egg and mix well. Add 85g low gluten flour and mix slightly until the flour is all wet. Then add 30g milk and mix well (do not mix for too long to prevent the paste from glutening. If there are still a few grains left to be stirred in the next step, then deal with them
Step3:Add 12 raspberries. Mash them with an eggbeater and mix them well (also do not mix them too long. If there are still a small amount of batter particles, use a rubber scraper to mix them well). Then the yolk batter is ready. Set aside.
Step4:Add 60g sugar into the egg white three times to make it hard to foam (the egg beater has an upright point when lifting it). Generally, ordinary cake rolls do not need to be beaten until it is completely hard to foam. However, raspberry pulp is added to this batter. It is easy to defoamer when mixed with the egg white, so it is hard to foam.
Step5:First, pour 1 / 3 of the egg white into the yolk paste prepared before, cut and mix evenly. Then pour the yolk paste into the egg white twice, cut and mix evenly (as fast as possible to prevent too much defoaming). At this time, preheat the oven. Heat up and down for 145 degrees.
Step6:Pour the mixed cake paste into the baking tray with baking paper laid in advance. Use a scraper to trim the paste into a square shape. Drop it twice on the table and shake out bubbles. Put it into the 145 degree preheated oven and bake for about 22 minutes. (the oven sends out the fragrance of the cake. There are some small bubbles on the surface of the cake. If the color is slightly yellow, it's ready to bake. You can't bake too much. Otherwise, the cake is too hard. Later, it will affect the integrity of the rolled cake.
Step7:When baking the cake slices, put 200g light cream and 20g sugar in the fridge. After the cake is completely cooled (about 20 minutes), spread the cream on it. Add some raspberries according to your taste.
Step8:Use baking paper to roll the cake slices. While rolling, tear the baking paper apart. Do not involve the baking paper together. Finally, wrap the baking paper around the cake roll and refrigerate it for more than 20 minutes.
Step9:Tear the baking paper before eating. Cut it into proper size. The nutritious and delicious raspberry cake roll is finished.
Cooking tips:The use of baking paper cake roll is helpful to prevent the cake roll from breaking. But the technique is not easy. However, you can get familiar with it two or three times more. There are skills in making delicious dishes.
