Chinese Food
Strawberry cake roll of fluff marshmallow
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I used to make cakes with sugar. Today, I changed sugar into fluff marshmallow to make a strawberry cake roll. It's not bad. It's soft and delicate. It also has a light smell of marshmallow. The children love to eat.
Cooking ingredients
Cooking Steps
Step1:First, use the electronic scale to weigh out the required materials, so as to avoid being in a hurry. Cake roll - 4 eggs, 45g corn oil, 45g water, 60g low gluten flour, 50g fluff marshmallow. Pattern - 15g butter, 15g egg white, 20g low gluten flour, 15g fluff marshmallow with stuffing - 1 bottle of strawberry ja
Step2:First, make all the designs - add fluff marshmallow into the egg white three times, and then beat until it is dry and foamy.
Step3:Sift in the low gluten flour and mix well. Then add the butter that is melted in water and mix well.
Step4:Divide the batter into two parts. Add a little Monascus powder to one part and a little Matcha powder to the other part. Mix well and put it into the flower mounting bag.
Step5:Find a clean A4 paper. Draw the required pattern. Put it in the baking tray. Cover it with oil paper. (remember to draw on the opposite side. Or you can turn it on the opposite side after you draw it. Make the opposite side face up.)
Step6:Cut a small hole in the decoration bag. Fill in the words and patterns just painted.
Step7:Put it in the preheated oven and bake for about 5 minutes at 160 ℃.
Step8:Separate the egg white and yolk. Put them in a container without oil or water. (remember that there can't be a little yolk in the egg white. Otherwise, it will affect the effect of the egg white.)
Step9:Mix the water and corn oil together and mix them well to make them milky white.
Step10:Add egg yolks one by one and stir well.
Step11:Sift in the low gluten flour. Stir in the Z shape of the egg puff until the batter is fine and smooth. No dry flour particles are allowed.
Step12:Add fluff marshmallow to the egg white in 4 times. Beat until it is wet and foamy. Lift up the beater and make it curved.
Step13:Add a third of the beaten cream to the batter. Stir irregularly.
Step14:Pour all the batter into the egg cream. Turn it up from the bottom and mix well.
Step15:Take the pattern just baked out of the oven.
Step16:Pour the batter into the baked pattern. Use a scraper to smooth the surface. Shake the baking tray gently. Shake out the bubbles inside.
Step17:After the oven is preheated in advance, put the baking tray into the middle layer of the oven and bake for 25 minutes at 140 ℃.
Step18:Take it out and put it on the grill to cool down. Prepare a clean sheet of oil agai
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Cooking tips:This recipe is similar to the usual steps of making a cake roll, except that the commonly used sugar is replaced by fluff marshmallow. The oven temperature and time are for reference only. Adjust the oven temper properly. The use of fluff marshmallow - 1. Increase the stability of the protein cream, enhance the taste, fragrance and make it more delicate; 2. Increase the stability of the cream cream, make it more difficult to melt in summer and enhance the taste; 3. Cream plastering, sandwich; 4. Drenching; suitable for making Qifeng, paper cup, drenching, mousse, cream plastering, etc. there are skills in making delicious dishes.
