Chinese Food
Cream Qifeng cake roll
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Qifeng cake. It's soft and delicate. It's really sweet with whipped cream. It's sweet to the heart. -
Cooking ingredients
Cooking Steps
Step1:Cake materials are ready. Separate the egg white and yolk. Put the egg white into a bowl without oil and wate
Step2:Milk corn oil mixed evenl
Step3:Add 15g sugar. Mix well. Add yolk. Mix well
Step4:Sift in cake powde
Step5:Stir well. No flour particles. Spar
Step6:In the electric egg beater, add 15g white sugar after making coarse bubbles and 15g white sugar after making fine bubbles. When making obvious lines, add the remaining white sugar. Continue to beat at medium and high speed
Step7:Lift the eggbeater. The protein is sharp but slightly curved
Step8:Take one third of the egg white paste and put it into the yolk paste. Mix it up and down gently
Step9:Pour the batter back into the albumen bowl. Continue to mix evenly to make it a smooth and delicate batte
Step10:Pour the cake paste into the baking tray paved with oil paper. Smooth the surface with a scraper. Shake twice. Shake out big bubbles. Put them into the preheated oven. The middle layer is 180 degrees. Heat up and down for about 15 minutes. The surface is golden
Step11:After leaving the oven, drag it out of the baking tray and put it on the drying rack. Tear the oil paper around it for heat dissipation. Cover the surface with a piece of clean oil paper
Step12:After 5 minutes, turn the cake upside down. Remove the oiled paper at the bottom. Cover the surface of the cake
Step13:Whipped cream and sugar to 8,9. No flo
Step14:Spread the cream evenly on the cake slice
Step15:After rolling, wrap oil paper and refrigerate for 40 minute
Step16:Cut and ea
Step17:Cut and ea
Step18:Cut and ea
Cooking tips:1. The cake roll should be covered with oil paper to prevent the water from evaporating too fast and breaking; 2. The egg white should not be distributed until 10. 9. The cake slices should be distributed; 3. When the temperature of the cake slices is the same as that of the hands, the cream should be spread on them. It is easy to roll; 4. The cake roll can be rolled out without using a rolling pin or using a knife to make small marks. If it is done several times, the perfect cake roll can be rolled out; 5. There must be a good knife. I use a nine hole sushi knife The cut is not neat; 6. Please adjust the amount of cake liquid and oven temperature time according to your own flour and oven. There are skills in making delicious dishes.
