Chinese Food
Mini leopard Swiss Roll
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I've made a lot of painted cake rolls, but it's the first time to try the mini shape. The difficulty of making the rolls is slightly greater than the normal size. The main reason is that the cake body is smaller and shorter, and the sushi roll is needed to help with plasticity when rolling up. After finishing the show, I'll show it to the ladies. They love it very much. It's small and easy to eat. It's actually more popular than the previous cake rolls. It's a little unexpected. It's also a little unexpected surprise ~ ~ it happens that the girlfriends haven't seen each other for a long time. So I brought this mini swiss roll as a letter of hand. The same unexpected was highly praised~~~-
Cooking ingredients
Cooking Steps
Step1:Make egg yolk batter. Mix egg yolk with 1 / 3 sugar. Add corn oil and water successively. Mix well, sift in low gluten flour and mix well to make egg yolk batter. 2. Add 1 protein to a small pinch of corn starch and 1-2 drops of lemon juice (can be omitted) and beat until the hard foaming is used for the color drawing part.
Step2:Make egg yolk batter. Mix the egg yolk and 1 / 3 sugar. Add corn oil and water successively. Mix well, sift in low gluten flour and mix well to make egg yolk batter.
Step3:2. Add 1 protein to a small pinch of corn starch and 1-2 drops of lemon juice (can be omitted) and beat until the hard foaming is used for the color drawing part.
Step4:Leopard part-a light brown egg yolk batter 1t + 1 / 4 low gluten flour + Cocoa Powder 1 / 8t + egg white 2TB dark brown egg yolk batter 2T + Cocoa Powder 2T + 1 / 4 egg white C black egg yolk batter 2T + bamboo charcoal powder 1 / 4T + 3T egg whit
Step5:According to the practice of leopard print part, mix batter of three colors from light to deep respectively and put it into small-sized squeeze bag.
Step6:On the baking tray, use light brown and black to squeeze the patterns on the left and right sides of the baking tray as shown in the figure. Bake in a preheated oven of 170 degrees for 30 seconds and take out.
Step7:Squeeze on the dark brown pattern. Put it into the oven and bake for 1 minute.
Step8:Take it out and cool it to prepare the cake batter.
Step9:Add a few drops of lemon juice (can be omitted) to 3 proteins and beat until they are blistered. Add in the remaining sugar in practice 1 three times. Beat until stiff
Step10:Take about 1 / 3 of the whipping protein and add it into the yolk batter of practice 1. Mix it up slightly, then pour all the batter back into the whipping protein and mix it up with a scraper in the way of cutting and mixing. The cake batter is formed
Step11:After pouring the cake batter into the baking tray, use a small scraper to spread the batter evenly. Shake the table gently for a few times to shake out the big bubbles, and then put them into the oven for about 15 minutes.
Step12:Take it out immediately after baking and put it on the grill. After not scalding, it can be demoulded. After demoulding, cover the surface with baking paper to prevent wind drying.
Step13:When it's cool, prepare the whipped cream. Whisk the whipped cream with sugar powder until it doesn't flow.
Step14:The cake body is cut into two parts by the center line of the two sides of the pattern. Borrow the sushi roll. Put the cake and baking paper on th
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Cooking tips:1. Corn starch can also be replaced by wheat starch; the eggs are about 55g of medium-sized eggs. 2. The protein used in the painting part is a little surplus. It can be added to the protein used in the cake body to kill together. 3. Here is the non stick baking tray. If the non stick baking tray needs to use the baking tray paper. Put the baking tray paper on the baking tray for operation. It should be noted that when the cake is out of the oven, turn it upside down on the grill, tear off the baking tray paper immediately and cover it on the cake again. 4. The time and temperature of the oven are for reference only. Please adjust according to the actual situation of each household. There are skills in making delicious dishes.
