Chinese Food
General purpose small four rolls. No cracking of the free hand roll
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It's easy to use the formula of small four rolls all the time. In the basic operation adjustment methods and steps, it's still complete after four rolls by hand. Baking Xiaobai must have done a lot of work on cake rolls and Qifeng cakes. In fact, it is very important to control the temperature while paying attention to the mixing technique and the egg white. These three points are the most important, which are the key points of your success and failure. -
Cooking ingredients
Cooking Steps
Step1:Small four rolls. As the name suggests, the weight of the material is 4. I used 50g of low gluten flour. In fact, 40g is OK. Operation steps: put the milk and corn oil into a basin without water and oil. Use the hand beater to stir evenly. Sift the low gluten flour and stir evenly. Use the Z-shaped mixing method. Remember not to stir in circles. I only stir it 78 times. As long as you can't see the dry powder, stop immediately. (flour must be sifted in advance
Step2:Separate the egg white and yolk. Add the yolk to the batter. Stir with the Z-shaped method.
Step3:The state of being battered.
Step4:Preheat the oven at 160 ℃ for 10 minutes. Add the protein into the sugar in three times, and beat until it foams.
Step5:Lift the egg beater. The protein will form a hook. If it is a straight hook, it is cracked easily when it is rolled.
Step6:The egg white is added into the yolk paste in three times. Mix it up and down evenly.
Step7:The mixed batter will not defoaming. Lifting the scraper batter will not break and fall.
Step8:Pour the batter into a 28 * 28 baking tray and smooth it. Shake lightly. Heat the middle layer up and down for 160 ° 2530 minutes. My oven is jiabaode 65L. I use 150 ℃ for 30 minutes.
Step9:When you come out of the oven, drop the baking pan twice. You don't need to turn it upside down. You can roll it when it's cool to the temperature of your hand.
Step10:I didn't pay attention to the technique. If I dare not roll, I can use the rolling pin. Baidu has video technique. You can refer to it.
Cooking tips:Precautions for cake roll - 1 although the recipe is very easy to use, but also pay attention to the technique. The first mixing technique is very important. Don't make the flour gluten. Then you stir hard. The paste will crack if it's gluten. The egg beater is in the state of hook. If it's in the state of straight hook, it's beaten. Generally, the straight hook is used to make Qifeng cake. 3. The mixing method of batter and protein. Use the up and down mixing method. The mixing times should not be too many. Time should be saved. It is common sense to sift the flour in advance, preheat the oven in advance, and spread the tarpaulin or oilpaper on the baking tray in advance. The temperature must be well controlled. My oven temperature is 150 ℃ for 30 minutes. Because the space size of the oven, the temperature difference, and the deviation between the upper and lower fire will cause the cracking problem of the cake. For example, your upper fire is on the high side. Then you are still wet when the upper part is baked. That is, the upper fire is on the high side. Next time, you need to adjust the temperature of the upper fire. This needs your own
