The last meat roll was three eggs. Some people said that the 28*28 baking tray was too small. So I developed a formula for four eggs. I experimented with the other four cake rolls in the kitchen, and finally I was most satisfied with this ratio. The tutorial will answer in detail all the questions you will encounter when making a cake roll, such as why the cake is not soft, why the cake is cracked, and the cake is peeled. I hope everyone will look at it carefully. The second party contains four flavors of cake rolls: plain meat rolls, chocolate hazelnut cake rolls, red velvet fluffy cake rolls, and strawberry cream cake rolls. More flavors should be updated in the future~
Separate egg whites and egg yolks.
Add 10 grams of egg yolk and mix well with egg.
Pour 40 grams of corn oil into the blend and add 50 grams of water or milk to stir.
Sift in low flour and extra fine corn flour. If you don't have corn flour, you can use the same amount of low powder instead. If you want to make a chocolate flavor, change it to 10 grams of cocoa powder.
Egg drawing 8-shaped mixed powder to fine and no particles (old figure)
Next we will send the protein. I know that novices are definitely afraid to send protein, but this is really the key to making a cake roll. When you first isolate the protein, you can't have a little bit of egg yolk mixed in, or you will fail. Secondly, the protein must be placed in a clean, oil-free, clean container. There is no water at all! By doing these two things, your protein will definitely be successful. The electric egg beater is used for a few seconds. When the protein is beaten to a coarse bubble, put 10 grams of sugar and continue to send it at high speed. (old picture)
When the fineness of white hair is as shown, add 10 grams of sugar and continue to send. (old picture)
Finally add 10 grams of sugar. Hit to wet foaming, the state is as shown. The protein of the cake roll can't be too hard, so it will crack when it rolls, and it will be able to form a larger hook when lifting the egg beater. If your cake is finally baked and retracted, it means that the protein is not in place, and you will play it again next time. (old picture)
(Old) First, pour one-third of the protein into the egg yolk paste, mix and mix. If you don't know how to mix, please poke the video. If you don't know how to cut it, it will cause protein defoaming. http://v.youku.com/v_show/id_XOTIwMTc1NDgw.html?from=s1.8-1-1.2
After three times, the protein and egg yolk paste were cut and mixed, and the cake paste was finished. Pour into the mold and preheat the oven to 180 degrees.
The mold was placed in the middle of the oven at 180 degrees for 15 minutes, and the upper tube temperature was adjusted to 150 degrees 6 minutes later. Open the hot air to bake, so that the cake roll can not be peeled off. If your oven does not have the hot air circulation function, it doesn't matter. After baking, take it out and let it dry for 2 minutes, let the cake skin heat dry, don't immediately flip the oil paper over or under the buckle. Then, the heat will make the skin moist, and it will peel off.
When the cake is baked for 15 minutes, you can pat the cake with your hand. If there is no rustling, it means the cake is cooked.
The person who wants to roll is directly demoulded, smeared with cream or chocolate or salad meat.
I am a strawberry cream roll, so I whipped cream. It is more convenient to send the cream in winter. Don't overdo it, it will turn into bean curd. The blue windmill I used for cream, the time to pass is very short, just 1 minute or so.
The whipped cream is smeared on the cake roll with a spatula. The thin end of the cream will be better. The strawberry cuts off the roots and puts them all on the top. It is good to cover them with cream. Please stamp the video for the correct roll of the cake roll. http://v.youku.com/v_show/id_XNzQ3NTExMTg0.html?from=y1.7-2
This is a red velvet fluffy cake roll, using the American Lorann Red Velvet red pigment, which is specially made for red velvet cakes, wins the red yeast powder, and also has its own sweet taste, it is very recommended, the cake color is also made. very beautiful.
I put the meat pine and salad dressing. In fact, it will be more beautiful to make a cream cake roll, but I am going to express it, so I dare not make it a creamy taste, afraid of disfigurement.
This is a chocolate-flavored cake roll, replaced with 10 grams of Favna Cocoa powder + 65 grams of low-powder, because the addition of cocoa powder may have a little defoaming, but it does not matter, does not affect the taste.
The inside is sandwiched with hazelnut sauce, I like it very much~ because the cake roll itself has not much sugar, a total of 40 grams, so the combination of these two will not feel sweet, rest assured ~
The hazelnut sauce is thick and not easy to smear. You can dig it out and put it in the microwave in the bowl for 15 seconds. It will soften and spread. I have about a third of the cake roll. I bought 950 grams. a can.
This is a thousand bird pattern. When making it, dig a little batter and add 5 grams of cocoa powder into brown, then put it into the squid bag, evenly squeeze it on the batter, then use the toothpick to move straight in the same direction to draw the pattern. The toothpick doesn't poke too deeply, and then reverses it once.
It’s not difficult to bake out the thousand bird patterns, don’t shake it.
This is a roll of cake made of cow's milk. The prepared batter is dug out by adding black cocoa powder or bamboo charcoal powder into a black batter. It is put into a silk flower bag and can be squeezed round or oval on the baking tray. ~
Then preheat the oven to 170 degrees, bake for 1 minute and half to set it out, then pour in the remaining batter and continue to bake for 15 minutes.
If you want a black and white cow roll, don't put the egg yolk, use the angel cake's recipe, and go to the kitchen to search. I am a little yellow because of the addition of egg yolk.
The successful cake roll feels that it is soft and soft, the structure is delicate, very soft, and it won't split even if it is folded. If your roll is always split, there are two reasons: 1. The protein is over-expanded, not wet foam but hard foaming. 2. The oven temperature is too high, the baking time is too long, the cake becomes hard, and the roll will definitely crack.