Chinese Food
Classic cream cake roll
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Cream has been used for nearly two weeks. Fortunately, it hasn't gone bad. Minnie doesn't like cream. Neither does Minnie's father. I'm the only one who kills them. At last, I left the cream. I used it to make cake rolls. Finally, I got rid of 1l of cream. Made the simplest version. It's easy for beginners to learn. It can also be mixed with some fruit. It's done in a hurry, so there's no trouble.
Cooking ingredients
Cooking Steps
Step1:Details of ingredient
Step2:Separate the yolk from the egg white firs
Step3:Add 10g sugar to the yolk and stir well.
Step4:Then pour in the milk. Beat with the eggbeater to make it white. Add vegetable oil in 3 times. Mix well.
Step5:Mix the baking powder and low gluten powder. Sift into the yolk.
Step6:Mix it into yolk paste. It's thick at this time. Don't be too thin.
Step7:Beat the egg white with the beater until it is thick. Add sugar once.
Step8:Add another fine bubble.
Step9:Add 30g sugar after it is fully formed. To form a state of near dry foaming. Lift the eggbeater. It has a big hook.
Step10:A third of the cream. Add it to the yolk paste.
Step11:Quick copy into batte
Step12:Then pour the batter into the crea
Step13:Reprint again. Don't circle. Just stir it up like stir fry.
Step14:Spread oil paper on the baking tray. Pour the batter into it. Shake it on the table for a few times. Shake out big bubbles
Step15:Oven 175 degrees. Preheat for 5 minutes in advance. Bake in the middle for 20 minute
Step16:Take it out immediately after baking. Drop it and shake it out. Put it on the drying net. Tear off the oilpaper and cover it on the cake
Step17:Whipped cream with suga
Step18:Cut off the edges of the cake when it's coo
Step19:Cream o
Step20:Roll it up. Wrap it in oilpape
Step21:Packed and refrigerated for about half an hou
Step22:Cut into pieces when eatin
Step23:Finished product drawin
Step24:Finished product drawin
Step25:Finished product drawin
Cooking tips:Temperature is very important. If the oven is accurate, set it at 170175 degrees. If not, I suggest you buy an oven thermometer. Otherwise, the cake will not be cooked if the temperature is too low. The cake will crack if the temperature is too high. When rolling the cake roll, you can use a rolling pin to help. Roll the oil paper with the rolling pin. Push the cake roll forward and press the cake roll with your hand. I didn't remember taking photos until I finished the roll. If I don't understand, I'll send you a rolling pin roll next time. There are skills in making delicious dishes.
