Chinese Food
Santa's strawberry cake roll
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In December, another year's Christmas is just around the corner. When the children arrive, they are very excited. In addition to decorating the Christmas tree, receiving gifts, busy Christmas parties, there are also special desserts made for her. Unique festival atmosphere. This year, I made her a Santa cake roll. Use the most basic ingredients: egg, flour, milk, vegetable oil and sugar. Make a sweet and soft cake roll. Decorate it with cream and fresh strawberries. It becomes a cute Santa Claus. The scene is delicious. When it comes to making cake rolls, we can best consider the accuracy of oven temperature control and the uniformity of heating. I use the beautiful fun oven. It's easy to operate. The color of the finished product is even. The texture is fluffy. The texture and taste are satisfactory. It can be said that it's more fun to bake with half the effort. Raw materials - cake body - 4 eggs, 40 grams of sugar, 40 grams of vegetable oil, 40 grams of milk, 4 grams of low gluten flour
Cooking ingredients
Cooking Steps
Step1:1. Weigh and clean all kinds of food materials. 2. Preheat the fun oven of Meimei. Select the up and down fire mode. 160 ℃. 15 minutes. Click start. The preheat mode will be turned on automatically. When the temperature is reached, a beep will be given. 3. While preheating the oven, separate the egg white and yolk of the four eggs and put them into a clean beating basin without water or oil. 4. In the yolk bowl. Add vegetable oil and milk. Stir in one direction with the hand beater. 5. Mix well until the color is slightly lighter, the volume is slightly expanded, and there is no obvious oil bloom on the surface. 6. Sift in low gluten flour. 7. Use a scraper to grind and mix it into a fine and even yolk paste. Put it aside for use. 8. Start to pass the egg white. 9. Use the electric beater to beat the egg white in one direction. When forming the fisheye bubble, add half of the fine sugar to beat.
Step2:10. Add the remaining half of the fine sugar until the obvious pattern appears. Continue to beat. 11. Send to lift the beater to form a big hook. 12. Add a third of the egg white to the yolk paste. 13. Use a scraper to stir evenly from the bottom, and then add one third of the whipping protein. 14. Repeat the above steps. 15. Mix well until the cake is smooth and even. 16. Lay matching oil paper or non stick oil cloth on the gold plate and finish the corners. 17. Pour in the cake paste. Use a scraper to smooth the corners and the top. 18. Put the gold plate on the middle grill of the preheated fun oven (i.e. the upper second layer).
Step3:19. Click start. The light in the furnace will be on automatically. Set the temperature of the upper and lower fire to 160 degrees and bake for 15 minutes. 20. Open the oven after the end of baking. 21. Take out the baked cake. It can be seen that the color is very even and the surface is very flat. 22. Lift the oil paper edge in the gold plate by hand, turn the cake upside down on the drying net, and tear off the oil paper at the bottom to cool it. 23. Turn the cake upside down and put it on the oiled paper. Put it in the oven face up. 24. Pour the refrigerated cream into the egg beater. Add the sugar powder and beat at low speed in the electric egg beater. 25. Whisk until the pattern is clear and the side basin flows slightly. 26. Use a scraper to spread a proper amount of cream on the flat cake. At the beginnin
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Cooking tips:Tip - the whipped cream needs to be refrigerated in advance to be sent. If it's too late to be refrigerated, you can also put the egg basin on ice to be sent. When whipping cream, it needs to be medium and low speed to avoid excessive whipping, forming tofu dregs separated by water and oil. Preheat the oven in advance. Put the batter in the oven immediately after mixing. Because it is to use the way to pass the egg white to expand, rather than the expansion agent such as the hot expansion foam powder. So the cake paste is easy to defoaming and affect the cake bulk. Beat the egg yolk paste until there is no obvious oil star on the surface. Then mix in the low gluten powder. The even distribution of oil is beneficial to the expansion of cake structure. Do not over mix when mixing in low gluten powder to avoid gluten. If the flour particles are obvious, you can sift the yolk paste. To beat the egg white, the sugar should be added in several times. Each time, the sugar should be repeatedly beat before adding the next time. The egg white should be sent to the state of wet foaming, i.e. big hook. If you send
