Chinese Food
Mango Cake Roll
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The mango cake roll that we are going to teach you to make today is a small four rolls that have been made crazy in the kitchen. The friends in the group suggested that I take a video of cake roll. Then I took this video seriously. This formula is very suitable for novice friends. How can the roll not crack. I hope it can help you. -
Cooking ingredients
Cooking Steps
Step1:Material preparatio
Step2:Separate the egg yolk protein. Add oil, water and half sugar to the egg yolk and mix well.
Step3:Sift in low gluten flour and mix wel
Step4:Add the remaining sugar into the protein and beat until there is a sharp corne
Step5:First put 1 / 3 protein into the egg yolk paste and mix well.
Step6:Then pour the yolk paste into the egg white. Mix well by cutting or turning it up from the bottom.
Step7:Mix well and pour into the baking tray. Put oil paper or cloth on the baking tray in advance. Bake in the oven 180 degrees for 20 minutes.
Step8:Whipped cream with sugar.
Step9:The cake roll is baked and dried.
Step10:It's still a little bit warm. Put on the cream. Put on the mango.
Step11:Roll up and refrigerate for 30 minutes.
Step12:Then you can cut it.
Step13:For more details, please see the video. There's a commentary in the video. It's very detailed.
Cooking tips:1. Baking tray I use 28 * 28cm square baking tray. 2. The eggs should be frozen in the refrigerator. This kind of protein is better to beat. When separating eggs, pay attention that there should be no oil or water in the bowl of the egg white. Also, there should be no yolk in the egg white. If there is yolk, it should not be sent. 3. The oil should be colorless and tasteless. Corn oil is generally used. Peanut oil and olive oil are too strong to make cakes. 4. The sugar in the cake can be fine granulated sugar or soft white sugar. The sugar in cream is best made of sugar powder. 5. When beating egg white, someone may ask if sugar should be put in three times? If there is not much sugar, it's OK to put it in all at once. 6. The ratio of light cream to sugar powder is 10-1. For example, 200 grams of light cream plus 20 grams of sugar powder. This is a constant rule. Just remember. When whipping cream, make sure to use the lowest gear of egg beater. And always play in the same direction until it is firm. 7. Specific
