Chinese Food
Floating cloud volume (MOF volume)
(100080 views)
The light taste of the floating cloud and the rolling cloth. The taste is instant.
Cooking ingredients
Cooking Steps
Step1:Lay oil paper in the 28cm * 28cm baking tray for standby.
Step2:The yolk weighs 86.5g.
Step3:Add 25g sugar. Beat with eggs until white.
Step4:Sift in 45g of low gluten flour.
Step5:Continue to stir well with the egg. Set aside.
Step6:281g milk A kind of 45g cream A kind of 1.2g salt. Put it into a small milk pot. Boil over medium and low heat.
Step7:Pour 1 / 3 of the milk mixture into the yolk paste. Pour over and quickly mix with the egg.
Step8:Then pour the mixture into the remaining 2 / 3 milk mixture. Mix well.
Step9:Heat the mixture over a low heat. Stir while heating until the mixture feels viscous. Try not to have particles. If there are particles, stir well away from the fire.
Step10:Heat the batter in hot water over a low heat. Stir while heating until the batter can drop. But some of the batter can still be hung on the egg. Cool off the batter when it's hot (put it into ice water for cooling).
Step11:Weigh 135g of egg white. Add 49G of sugar.
Step12:Beat until wet foaming (the beater has a big drop angle).
Step13:Beat the cooled egg yolk paste well. (preheat the oven 175 degrees in advance.)
Step14:Put 1 / 3 of the egg white paste into the yolk paste.
Step15:Cut and mix evenly.
Step16:Then put the mixture into the remaining 2 / 3 of the egg white paste.
Step17:Cut and mix evenly.
Step18:Pour the batter into the baking tray paved with oil paper. Scrape it with a scraper. Shake out some big bubbles. Put it into the upper middle layer of the oven. Adjust the temperature to 170 degrees. Bake for about 35 minutes.
Step19:After the cake embryo is baked, take it out for cooling (no need to turn it over). Take another piece of oil paper. When the cake embryo is cooled, turn it over and put it on a clean oil paper. Tear off the original oil paper.
Step20:Cut the top and bottom sides of the cake embryo. I put this picture across
Step21:300g cream A kind of 30g sugar. Beat until stiff.
Step22:The cream is a little harder. It's more affordable to make a cake roll, and the cut is better.
Step23:Spread the cream on the cake embryo. The lower part is later. The upper part is a little thin. Leave about 3cm above without applying.
Step24:Wash and dry strawberries. Take the meat section and put it on the cream.
Step25:And cream the strawberries. Cut them like thi
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Cooking tips:This cake has a high moisture content, so the cake embryo is very tender. When rolling the cake roll, the action should be gentle. If it is not cooked in the middle, the time will be longer; if the roll will crack, the baking time will be too long, and the time will be shortened. I didn't take this kind of roll making method, so I used the previous pictures to make delicious dishes.
