Chinese Food
Cherry Cake Roll
(94492 views)
I'm quite satisfied with the cake roll I made this time. I've tried many bad and ugly cake rolls myself. So I have to challenge again and again. Just like making macaron, I'm sure you will succeed. There are many reasons for the peeling or cracking of the cake roll surface, such as the cracking of the roll caused by the excessive hardness of the protein cream; the peeling of the cake surface caused by the excessive defoaming water of the protein cream, etc. so the oven must be put into an oven thermometer to test the temperature of its own oven. In the hot summer, drink a cold soda and eat a cold cake roll. Don't let the 40 degree climate affect your mood.
Cooking ingredients
Cooking Steps
Step1:Preheat the oven for 170 degrees in advance. Put the egg whites into the oil-free and anhydrous beating bowl. Beat the egg whites to the size of the fish eye bubble at a low speed, then add the first fine sugar. When the eggs are turned to the small bubbles at a medium high speed, add the remaining fine sugar. Continue to beat them into wet foam. When the beating head is lifted, it will show a small hook.
Step2:Whisk egg yolk, corn oil, milk and vanilla essence evenly with an egg beater and sift into low gluten powder.
Step3:Use a scraper to mix evenly until there are no particles. If there are small particles, they can be sieved once.
Step4:Put 1 / 3 of the cream in the yolk paste.
Step5:Mix the egg white cream evenly with a hand-held eggbeater.
Step6:Pour the yolk paste into the remaining cream.
Step7:Use scraper to cut and mix evenly.
Step8:Use 28x28cm square mold to lay baking paper.
Step9:Pour the batter into the mold.
Step10:Evenly spread the cake paste. Shake twice. Bake in the preheated oven at 170 ℃ for 20 minutes. It is recommended to put an oven thermometer in the oven to determine the temperature in the oven.
Step11:After the cake is baked, take it out and throw it lightly on the baking plate. Let out the extra heat. Wait for 58 minutes for the cake to cool down.
Step12:After 58 minutes, cool the cake and gently remove the cake on the edge of the baking tray.
Step13:After the cake is demoulded, cover the mold with a piece of baking paper larger than the baking tray. Turn the cake upside down onto the baking paper.
Step14:Take the cake tray and tear the baking paper at the bottom of the cake.
Step15:Cover it with a larger piece of baking paper.
Step16:Turn the cake upside down.
Step17:Whipped cream with cherry jam. The jam is sweet, so there is no sugar powder. You can add some sugar powder to taste according to your preference.
Step18:Turn the burnt side of the cake down. Slice the end of the cake obliquely. This will help the cake to close easily after rolling.
Step19:Put the whipped cherry cream into the cake. On one side of the body, spread the cream into a hill.
Step20:Roll up the baking paper with a rolling pin. Roll up the cake.
Step21:Don't let go after rolling. Use a ruler or rolling pin to push the rolled cake inside again. This can make the cake roll round.
Step22:Refrigerate for about an hour before eating.
Step23:Finished product.
Step24:Finished product.
Step25:Finished product.
Step26:Succes
Step27:
Step28:
Step29:
Step30:
Cooking tips:The skin of the cake roll will fall off when it is rolled because the hot gas does not completely dissipate after it is put out of the oven. The moisture is absorbed by the cake slice, so the cake skin will fall off. The protein cream is not properly pasted or defoaming, which leads to excessive moisture in the baked cake. When the cake rolls, it splits because the egg white is too hard or the baking temperature is too high. It is recommended to put a thermometer in the mechanical oven during preheating and baking. There are skills in making delicious dishes.
