Chinese Food
Floating cloud cake roll
(94199 views)
Floating cloud cake roll, also known as MOF roll, is popular in baking circle. It's made by Angelo Musa, the world cup champion of French dessert. It's light as cloud, soft as pudding, and easy to taste. No wonder it's so hot-
Cooking ingredients
Cooking Steps
Step1:The baking tray is covered with oil paper. The baking tray is 24x22cm. This formula is also suitable for 28x28cm baking tray. Then prepare a pot of hot water. And another cold water basin for use.
Step2:In 120ml milk. Add 45g light cream.
Step3:Separate the yolk from the whites in two clean basins.
Step4:Add 10 grams of sugar to the yolk and mix well.
Step5:When the milk is heated to a slight boiling point, pour it into the yolk at the flow rate of the thin line. Stir and pour.
Step6:Sift in the low gluten powder and continue to mix.
Step7:Sit in the hot water pan and stir the yolk paste continuously while heating. Keep the temperature under control. Don't burn the yolk until it's thick. Leave immediately. Immediately sit in the cold water and continue stirring until the temperature drops. Cover and set aside.
Step8:Add a little salt and a few drops of lemon juice to the egg white. Mix with sugar in three times until 90% of the egg white has a hook of wet foaming.
Step9:Mix the egg white with the yolk paste and mix well.
Step10:Pour in the baking tray and smooth. Shake gently to remove bubbles.
Step11:Preheat the oven at 160 degrees. Bake in the middle layer for about 30 minutes.
Step12:Adjust the temperature properly according to the coloring.
Step13:Come out of the oven and let it dry for a while. Be careful when you prepare to turn over. Because the cake is very tender. Cover it with oil paper. Hold the diagonal. Turn it over quickly.
Step14:Turn over and cool to warm. Then apply cream.
Step15:Roll it into a cake roll. It should be gentle when rolling. It's very tender. It's easy to break if it's too hard. Put it in the refrigerator tightly and refrigerate it for 2 hours.
Step16:A cut roll.
Cooking tips:This cake roll is not very difficult for those who are familiar with baking, but for novices, it depends on personal understanding. The original formula is: 5 yolks + 280ml milk + 45g cream + 65g sugar + 130g egg white. I have adjusted the size of the baking tray accordingly, so you can also try to make it according to the original recipe. Moreover, because the water content of the original recipe is too large. For the sake of insurance, I have reduced a lot and increased the amount of powder. The low gluten powder has been increased from 45g to 60g of the original recipe. But it still tastes like a cloud... There are skills for making good dishes and eating.
