Cream cake roll recipe-Chinese Food-best chinese food recipes-cooking food

Cream cake roll

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In fact, I always cracked when I made the cake roll at the beginning. Later, I found out the reason after groping. 1. The protein should not be beaten too hard. 2. The baking time should not be too long. 3. If the paste is too dry, it will crack. If it is too wet, it is easy to peel off. 4. Pay attention to the technique. Use the rolling pin technique not to be too heavy. 5. Refrigerate it for more than an hour and then cut it. Good cutting is clear. Use a good knife.

Cooking ingredients

Cooking Steps

Step1:Prepare two stainless steel basins. No water or oil. Separate the egg white and yolk.

Step2:Add 10g white sugar and 45g corn oil to the yolk and mix well.

Step3:Add 50 grams of milk and stir well. Make sure to mix well. Emulsify the yolk.

Step4:Sift 50g of low flour into the zigzag mixture. Or turn it up and down. Don't over mix it. It will get cramped. The cake will not be soft and will shrink. The yolk is done.

Step5:Start to kill the protein. Add 35g white sugar to the protein. Drop a few drops of lemon juice or white vinegar. Reduce the smell of egg. Promote the taste and pass. If you are a novice, you'd better add sugar three times.

Step6:Put oil paper on the baking tray.

Step7:Add the egg yolk paste into the egg yolk paste in three times. Mix up and down.

Step8:Pour it into the baking tray. Level it with a scraper. Shake the baking tray to make bubbles. Preheat the oven at 150 ℃ for 30 minutes. The temperature is adjusted according to the temperature difference of the oven.

Step9:Shake it twice to prevent it from shrinking. Prepare a new oilpaper. When there is extra temperature, turn the cake embryo upside down on the new oilpaper.