Chinese Food
Strawberry cream cake roll spring flavor
(101249 views)
Look at this cake roll full of spring. You must not be calm. I'm sure you can learn. Spring is coming. This spring seems to come very early this year. It's warm. It's full of spring. It didn't seem very cold last winter. I didn't wear very thick clothes. This winter has been mixed up. Now strawberries are on the market in large quantities. But I don't usually buy fruits that are just on the market if they're not particularly needed. The first reason is that the price is on the high side. The main reason is that the fruit just on the market is not very delicious. It will take a while to fully mature. At that time, the price is relatively moderate. Ha ha. Housewives should be so thrifty. Today, I was just going to make a cream cake roll. I suddenly thought of making strawberries in the cake roll. But I didn't need strawberries. Ha ha. So, this strawberry cream cake roll full of spring flavor appears. It looks cute. It's very eye-catching. It gives people special face. This egg
Cooking ingredients
Cooking Steps
Step1:Separate the egg white and yolk. Add the yolk to the oi
Step2:Add milk and stir until no oil is lef
Step3:Sift in the low flour. Whisk the egg with a zigzag whisk until there is no flour particles. Leave the yolk batter still for use
Step4:Add salt and lemon juice to the egg whit
Step5:Add the sugar in three times and beat it at a medium speed until the lines appear, and then beat it at a low speed until the beater is lifted up with a big hook. Stop beating immediately. Do not beat the egg white, or the cake roll will crack.
Step6:One third of the albumen paste is added to the yolk past
Step7:Mix evenly. The way from 1:00 to 7:00. Never circle. Otherwise, the bubble will disappear
Step8:Then add the rest of the protein paste and mix well.
Step9:Take the right amount of egg paste, add the red koji powder, mix well, and put it into the flower mounting bag. Now the oven begins to preheat. The upper tube is 180 degrees and the lower tube is 125 degrees. Please adjust the temperature according to your own oven. Cook 28 * 28 gold plate (wk9076) and lay oil paper. Extrude the shape of strawberry on the baking plate. Bake in the oven for 1 minute and take out. Adjust the oven to 140 degrees.
Step10:The rest of the primary color batter is poured down from 20cm. Pour it into the baking tray. The process of falling down from the height will help to break the bubbles on the surface. The surface will be scraped flat. Then shake away the big bubbles in the batter from the height of 10cm away from the operation platform. Put it into the oven that has been preheated in advance, and bake it for 20 minutes at 140 degrees on the top and 125 degrees on the bottom.
Step11:Whipped cream in the cake roll. Add 20g white sugar to 200g light cream. Beat with electric beater until the lines are obvious. Lift the top of beater to make it straight and sharp (change to low speed beating after the lines appear, otherwise it is easy to beat). Beat the cream and refrigerate it. Mix the tea powder and cocoa powder with 1 teaspoon water.
Step12:After the cake roll is baked, take out the baking tray and shake the hot air from top to bottom. Then immediately pour it on the drying net. Tear off the oil paper. Draw the strawberry leaves with toothpick dipped in Matcha powder solution. Dip in cocoa powder and point the strawberry seeds. This step should be as fast as possible. The whole operation is finished. The cake roll is also cold. If you want to roll the cake with the towel facing out, spread a layer of oil paper on the towel face. Turn over the airing net and make the smooth side face up. Cut off the far side at a 45 degree angle with a knife (the roll is more beautiful). Spread cream. Free fro
Step13:
Step14:
Step15:
Step16:
Step17:
Cooking tips:1. The best way to make this cake roll is to make preparations in advance. Lay oil paper on the baking tray in advance. This can shorten the waiting time of the egg paste. Otherwise, the well mixed egg paste will be defoaming after a long time. 2. In the process of baking the cake, beat the cream in advance, prepare the tea powder paste and cocoa powder paste, mix well in advance until there is no particle. In this way, the time from drawing flowers on the surface to applying the cream after baking the cake will be shortened, so as to avoid cracking of the cake roll due to the drying and rolling of the cake for a long time. There are skills in making delicious dishes.
