Chinese Food
[cream cake roll (small four rolls)] - produced by couss co545a
(98213 views)![[cream cake roll (small four rolls)] - produced by couss co545a](https://cp1.douguo.com/upload/caiku/4/9/a/yuan_49621d4aee8f3604217692bfd815a94a.jpg)
This is a light and soft cream cake roll. The ingredients in the recipe are very easy to remember. There is a 4 . So it is also called small four rolls. The main thing is that this cake roll is really soft. It's very good whether it's positive roll or negative roll. Highly recommended..
Cooking ingredients
Cooking Steps
Step1:Prepare all materials.
Step2:Put the milk, corn oil and 10 grams of sugar in the egg beater. Use the hand beater to stir clockwise until the sugar is completely melted.
Step3:Add the yolk. Stir until light.
Step4:Sift the low gluten flour and add it. Cut and mix it evenly to make a fine yolk paste.
Step5:Add a few drops of lemon juice to the protein. Add 30g of sugar in three times. Whisk until neutral foaming.
Step6:Take a third of the egg white cream and put it into the yolk paste. Cut and mix well, then pour into the remaining egg white
Step7:Cut and mix quickly and evenly.
Step8:Pour the batter from a high place into the golden baking tray cm723 lined with oil paper
Step9:Smooth. Shake out big bubbles.
Step10:Cossco545a oven. Heat up and down 180 degrees. Preheat and put in the second layer of baking mesh. Bake for 18 minutes.
Step11:When baking for 15 minutes, turn on the heat to 200 degrees and turn on the hot air function. Continue baking for 35 minutes.
Step12:Bake until the surface is golden, then take it out. Buckle it upside down on the oiled paper. Tear the oiled paper at the bottom after demoulding. Let it cool.
Step13:Cream with sugar. Beat until thick and smooth.
Step14:When the cake is still warm, turn it over and put on the cream filling. Pile more at the near end.
Step15:With the help of oilpaper, roll up gently and quickly from one sid
Step16:After rolling, put it in the refrigerator for more than 30 minutes with oil paper, and cut it after it is slightly hard.
Step17:Finished produc
Step18:Finished produc
Step19:Finished produc
Cooking tips:1. The size of the baking tray is 28 * 28cm. There is a 4 in the recipe. It's very easy to remember. So it's also called small four rolls. 2. The egg white cream for making the cake roll can be whipped until it is neutral and foamed, that is to say, it can pull up small corners. 3. A few minutes after the cake roll is baked, raise the heat and turn on the hot air to make the cake color and dry the surface. Don't bake too long. It won't crack and roll easily. 4. Put more cream stuffing on one side of the roll. Wipe a small amount of other stuffing. When rolling, make it quickly and in one go. Finally, use a steel ruler to slightly compress the oil paper for setting. 5. The baking temperature and time are for reference only. Please adjust it according to the performance of each oven. There are skills in making delicious dishes.
