Chinese Food
Jam Cake Roll
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Cake roll is very popular among adults and children. Sister meow and brother meow are more excited than me every time they see the cake roll. Most of the products on the market are cream cake rolls. That thick layer of margarine makes me very disgusted. So I tried to make cake rolls several times. I found it was not as hard as I expected. Make your own cake roll. You can also add different fillings. For example, the strawberry jam I shared before. In spring, use the jam to match the cake roll. The taste and taste are very good.
Cooking ingredients
Cooking Steps
Step1:Separation of yolk and egg white. The container for separating egg white must be free of oil, water and impurities. Otherwise, it cannot be sent away.
Step2:The separated yolks are broken up evenly first.
Step3:Add milk and corn oil. Mix well. Milk can be replaced by formula milk. Corn oil can be replaced by vegetable oil with light taste such as salad oil.
Step4:Sift in the low gluten flour. Because it's making cakes, so the flour should be low in gluten to make soft and delicious cakes.
Step5:Z-shape like Zorro, mix well and set aside. Don't use the way of turning. Don't over stir too much, so as not to make the paste gluten and affect the taste.
Step6:Squeeze a few drops of lemon juice into the egg white. It helps to pass.
Step7:Add 20g of fine sugar. Beat the egg whites with an electric beater until there are fish eye sized bubbles. Add 60 g of granulated sugar in three times, each time when the protein appears different state.
Step8:Add 20g of fine sugar. Beat until the bubbles disappear. The egg paste has a delicate luster.
Step9:Add in the rest of the fine sugar and beat to such a state. That is to say, a small hook will appear when lifting the eggbeater. The technical term is wet foaming. If you continue to pass, the hook will become straight, which is called dry foaming. Although both of them are OK, the cake made of dry foaming is easy to crack when it is rolled up. So it is recommended to beat it until it is wet foaming. The taste will be softer.
Step10:Mix the egg white into the yolk liquid three times. Mix well by cutting and turning. When mixing the batter, the technique should be light, the action should be fast and avoid defoaming.
Step11:Prepare a square baking tray. Put oil paper on the bottom.
Step12:Pour in the batter mixture. Smooth the surface gently with a spatula.
Step13:Shake it lightly. Remove the bubbles. Then move into the preheated oven. Heat it up and down to 160 ℃ for about 20 minutes. Pay attention to the surface of the batter. When the time is up, use a toothpick to poke it down. It will not touch the batter when lifting it up. It means that it has been baked. It must be cooked completely to avoid shrinking. The temperature difference in each oven is different. If you don't use a thermometer to adjust the error, try to use this method to judge whether the cake is baked well. Do not switch oven on and off repeatedly in the middle of the process. It is better to lower the baking temperature a little and extend the baking time.
Step14:Take it out after bakin
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Cooking tips:There are skills in making delicious dishes.
