Chinese Food
Strawberry cake roll
(71602 views)I remember a long time ago, I bought the red koji powder for making the strawberry cake roll. It's useless. It's about to expire. I tried the cake roll. Although the shape of the strawberry is still lacking, the baked cake roll is an extremely successful one. I like it very much.
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredients (I only took some photos
Step2:Separate the egg white from the yolk. Pour the egg white into an egg beating basin without water. Use the egg beater to beat the egg white until the fish's eyes are foaming
Step3:The first time you add sugar, it's twice as big as the original. The second time you put sugar, it's striated. The third time you put sugar, it's beaten until the protein peak on the eggbeater is long and doesn't stand upright
Step4:The egg beater's protein peak is long but not erect, indicating that it has reached the level of wet foaming, that is, the level of nine distribution. Make Qifeng cake roll. Beat the egg white to this leve
Step5:Add 10 grams of sugar and beat evenly with an egg beater. Add 50 grams of salad oil in three times. Beat evenly with an egg beater every time
Step6:Pour 65g pure milk into the yolk bowl. Stir wel
Step7:Brush 80g low powder and pour it into the yolk. Mix evenly with a rubber scraper
Step8:Well mixed yolk past
Step9:Spoon 18 grams of egg yolk into a small bow
Step10:Sift the red koji powder into a small bowl. Cut it with a spoon and mix well. Then we get two kinds of yolk batters of different colors. Put the two kinds of yolk batters aside for use.
Step11:In a small bowl, fold and cut the egg white twice as much as the red koji yolk paste until the egg white and the red koji yolk paste are completely integrated
Step12:Take a small decoration bag. Paste the red cake into the decoration bag. Make a knot on the open end of the decoration bag. Use scissors to cut a small opening on the thin end of the decoration bag. Pay attention not to cut too big. Too big cut. Too much cake paste flows out at one time. It's not easy to control. It's hard to draw good-looking figure
Step13:Put oil paper in the baking tray (I'm afraid I don't like the shape of strawberries. Just put the shape of strawberries on the back of the oil paper
Step14:Hold the flower mounting bag in hand. Draw the strawberry pattern on the oiled paper. Do not draw strawberries too big or too small. The strawberries are about 3.5cm long and 2.5cm wide at most. Put the baking tray into the preheated oven at 180 ℃. Bake for one minute. Set the shap
Step15:At the same time of baking red koji cake paste, make the original cake paste as soon as possible. Take a third of the beaten egg white and put it into the original yolk paste. Stir wel
Step16:Add the mixed cake batter to the remaining batter and mix wel
Step17:Take out the set red cake paste after bakin
Step18:Pour the cake batter into the red cake batter that has been roasted and shaped. Use the rubbe
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Cooking tips:Tap the surface of the cake. It's elastic. It's not sticky. At this time, the surface of the cake is light golden. If you tap the cake with your fingers, it will show that the cake is not cooked. If you tap with your fingers, the surface of the cake will break, which means it will break when you bake it big and roll it. Only by tapping with your fingers can the gravure left on the surface of the cake bounce back quickly and return to the original state, which means that the baking is just right. Because the temperature of the home oven is different, it is necessary to judge whether the cake is well baked by naked eyes and hand touch. This step is very important. There are skills in making delicious dishes.
