Recipe: Elegant Baking 2015 Episode 73: The lightest in history Soft soft cake roll Hand-held electric eggbeater version

Home Cooking Recipe: Elegant Baking 2015 Episode 73: The lightest in history Soft soft cake roll Hand-held electric eggbeater version



  1. Very flat baking pan 46 cm*33 cm, greased oiled paper, oiled paper, oven preheated 450F=230C

  2. Corn starch + low-gluten flour mixed.

  3. Pour egg yolk + half egg white + 100 g fine white sugar into a large container, mix it first at medium speed, then continue to pass at least 10 minutes in the middle and high speed. The volume is 3 times larger until the formed ribbon does not disappear for at least half a minute.

  4. Pour the mixture of egg yolk into a large container, sift the flour on the surface, and roll it into the egg yolk with a spatula.

  5. Clean the large container, pour the remaining egg white + 13 grams of fine white sugar, wash the hand to hold the electric egg beater, fast and fast to medium and high speed

  6. The meringue is poured into the egg yolk paste that has been initiated, the scraper is entangled, the dough is poured into the baking pan, smoothed, wiped evenly, and re-vibrated a few times.

  7. Bake in the oven for about 7 minutes until golden brown, the tentacle is elastic, take out not overbake=bake over, to underbake

  8. Immediately use a knife to loosen the four walls, pick up the oil paper, demould the cake with the oil paper, put it on the cooling rack and cool it to room temperature, about 20 minutes, pad the oil paper on the surface, buckle the baking tray and buckle the cake on the baking tray, tear Oil the paper. The cake can be sealed with plastic film for 3 days at room temperature, refrigerated for 5 days, and frozen for two months.

  9. The first part of 87 grams of fresh cream microwave heating for about 30 seconds to warm

  10. White sugar + water in a clean milk pan, the sugar is fully moistened, heated to medium darkness until the color turns dark brown. Remove the oil, pour in 87 grams of fresh cream, stir well, if there is a caramel block, heat it with a small heat until it is completely liquid. Add to the butter block and stir until completely dissolved

  11. Place the caramel for 5 minutes, add a little cooling and then add the salt and vanilla extract. Pour into the oil container, place it to cool to room temperature, or refrigerate in the refrigerator for about 45 minutes. Close to room temperature and mix evenly every 15 minutes.

  12. 230 grams of fresh cream and the container is cooled in the refrigerator for 20 minutes, and the medium speed is sent. When the egg is raised, it is still soft. Gradually add the salty caramel at room temperature and send it to the pattern.

  13. Salted caramel cream is poured on the cake, smoothed, smoothed, rolled up from the narrow one, rolled into a cake roll, you can cut off the edges of the two hard and uneven edges, sealed for 3 days, still soft and fragrant

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