Chinese Food
Simple and uncracked cream cake roll
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Almost all people like Swiss Roll. Add cream to the soft cake, with the cake as the main cream supplemented. There are many flavors in Swiss Roll. Learning the basic methods is equal to learning the methods of various flavors. I like the non greasy dessert. I can make it by myself to meet all my needs for dessert. Let's try it together. It's really so easy.
Cooking ingredients
Cooking Steps
Step1:Separate the egg yolk and the protein. Pour the sugar into the egg yolk. Make the egg yolk and the sugar fully fused.
Step2:Add vegetable oil into the egg yolk liquid three times, and beat evenly.
Step3:Pour in water three times. Mix well with the eggbeater.
Step4:Continue to sift low powde
Step5:Use a scraper to mix the yolk paste evenly. The yolk paste is ready.
Step6:Add the sugar into the egg white in three times. Use the electric beater to beat until it is wet and dry.
Step7:Add the beaten egg white into the yolk paste in three times. Stir well.
Step8:Spread a piece of oiled paper on the square mould. Pour the cake paste on the oiled paper. Use a scraper to smooth the surface and vibrate the big bubbles. (the square I use for mold
Step9:Preheat the oven to 160 degrees. Bake in the upper and middle layers for 1820 minutes.
Step10:When baking, take out a proper amount of cream and add 10 grams of sugar to beat. Beat the egg beater at a low level until it is dry. No sugar.
Step11:Lay a piece of oiled paper. Take out the cake and put it on the oiled paper.
Step12:Remove the oil paper at the botto
Step13:Put on the cream. What's the starting point of the cake roll? Don't put it near the end, or the cream will overflow.
Step14:After rolling into a roll, it's better to refrigerate it for half an hour. Otherwise, it's not easy to cut it.
Step15:Take out the cake roll in half an hour.
Step16:Cut it. It's a sense of achievement.
Cooking tips:The sweetness of the second formula is moderate. It is suggested that parents who do not like sweets can reduce the amount of white sugar in egg yolk and cream. The amount of white sugar in protein should not be reduced (the reason is complex). Just beat the egg white until it's wet and dry. Don't overdo it. Pay attention to the temperature and time when baking. These are the reasons for the cracking of the cake roll. After the cake is rolled, it needs to be refrigerated in the fridge for about half an hour. Only when it is cut out can it be beautiful. This square cake roll has only one volume. It can cut eight pieces of normal size. There are skills in making delicious dishes.
