The first and second paragraphs below are the recipes of the main small feelings are a bit long, do not like to ignore, but other please carefully see! I have already said a lot of things... In fact, I have never planned to write a cake roll. First, I was originally someone else’s formula (from the "free road to Xiwen" on Weibo, and in fact, I am not really a favorite. Those who are deeply involved will not be too successful in success, so I am afraid that I have written recipes and others have asked me questions. I can’t answer them... First, I’m just sharing my experience or sharing my experience. If you can help others, of course, but not sure that it is absolutely correct, because I am not you, do not know how you operate, success and failure also have many factors, I personally suggest that each time you fail, think about the reasons yourself. Don't ask why at the beginning, only the ones that summed up the test are the best things for you. But because of the occasional opportunities, I suddenly got busy, and many of them asked me about recipes, etc. I am very grateful to everyone. I love it, so I specially recorded this recipe, I hope everyone likes it. There are a lot of words, please read it carefully and do it again! In fact, the cake roll was once a hurdle for me. I don't know why I also like the appearance of the cake roll, but I also have various disadvantages at the beginning. I also thought that I should never do it well. You said that the sticky skin, cracked, the volume is not round, the cream can't afford it. I have tried it, it is also strange, you may put this down for a while, change a formula, you will naturally succeed, in fact, come and go are also a few points, do everything well, as long as you master, are all connected, to Really ask me what is the method of success, I only have one sentence, only familiar with the hand. Of course, there are some small places to pay attention to, please see the post tips!! Highlight! Many people do not look! Recommended to use a little better Bakeware, Sanneng's 28*28 cake pan is very useful! A practical mold can really provide a success rate. I use this plate for five volumes in the picture. It is highly recommended! Let's make the original taste first. Try the matcha and chocolate taste, because with the different components of the matcha powder and the cocoa powder, the amount of liquid should be adjusted appropriately, in a state close to the original taste.
The protein is separated from the egg yolk. This is not a picture. The protein must be in a clean container without oil and water. The egg does not have to be very accurate, but the size is really not too much. You can make one big one. Only a small point, anyway, about 60g.
Add milk, stir evenly, I usually draw the circle with the zigzag (pictured), while stirring the left hand with the right hand and turning the mixing bowl clockwise, the mixture can be better emulsified evenly, don't just stir it a few times.
Add corn oil, mix well as above, milk and oil must be completely combined, this is the so-called emulsification, in short, it will not be separated from oil and water, well blended together.
Add the low powder that has been sieved and mix well! Be sure to evenly, visually check that there are no particles, the circle is slightly scratched, but the traces disappear quickly after stopping the stirring, and the eggbeater batter is quickly dripped. If you really don't mix well, don't be afraid to stir the flour and put it together. Generally, it will be evenly mixed, and it will not be too tangled. It can be sifted and more delicate, but I am lazy and do not do this step.
One of the key points! The original side, there is a feature is not to use oil paper tarpaulin, put the batter directly into the gold plate, in fact, it is also the bottom of the towel, I think it is quite convenient not to wash the tarpaulin, but gradually found that it is very troublesome to raise the plate, and the new The gold plate is better, and the wear of the layer will also affect the demoulding. Therefore, I refer to the practice of Xiaotingjie, buy a special tarpaulin, cut into the size of the gold plate, and cover the four sides. It is good to cut a knife. Please refer to the following figure.
Can you see clearly? The best place is to be able to get out the bottom of the towel. I have tried to use the oil paper. It is not always possible to completely wipe the bottom. Sometimes the bottom layer will be baked too much, but the tarpaulin will not, and the second is recycling, environmental protection and convenience! In fact, many stores now sell it. I seem to be buying it at the market. I have used it well in Sanneng. In fact, I think it’s almost the same.
At this time, the oven can be preheated. Generally, I preheated the protein before preheating and preheated 190 degrees. Put a few drops of lemon juice, which is good for protein. In fact, you don’t have to, you are used to it. This bottle of lemon juice and fresh can be used.
Adding sugar to the sugar three times, I feel that it is easier to send a delicate protein cream. The first time is a coarse bubble
The second addition is the beginning of the appearance of the texture, but the meringue is still rough, the picture seems to have passed a bit, I do not know if there was a mistake, but I think this timing is not very big.
The third time is a more delicate texture, but don't add too late, because the cake roll doesn't have to be sent too much.
The final state is a big hook, the most important is delicate and delicate! The secret is to look at your own egg beater, don't send it all at high speed! This will be easy to play but not delicate, I am looking at the situation, usually after the sugar is added, I will start to slow down, I will be in one place Stay for a few seconds and then turn the egg tray a little longer and stay for a few seconds, and so on until the plate is finished. This can break out the big bubbles and make the protein cream more delicate.
Then, take one-third of the protein and mix it with the egg yolk paste, then add all the mixture to the remaining protein and mix well. (Some people say that I am missing the steps, in fact, because I didn't take pictures at the time, I think everyone who has done it knows, I don't understand how to write such a sentence. I didn't understand this video. I just took it at the time, but I don't know how to pass it. Now, the kitchen has been improved, so I will make up.) Use a scraper or egg to mix and mix. Novice or scraper, it is safer.
Pour into the baking tray from a height of 20cm, and use a strong shock to remove large bubbles. If you are rolling, you want the surface to be smooth and smooth with a spatula.
After the smear, I am not very particular about it, but it can also be smoother.
Put in a preheated oven. The middle layer is 190 degrees and 18 minutes. I believe that every recipe will be awkward. The specific temperature and time are only for reference. I decide it according to my own situation. I think that the last few minutes should be watched from time to time, the color is almost the same, and the cake is retracted. Touch the surface by hand (be careful with hot hands) If it is dry, press it without the feeling of rustling. After being blown out, let it cool off. No matter whether it is rewinding or not, I will not cover the surface of the oil paper immediately. Because the cake roll is easy to collect water vapor on the oil paper, it will stick to the surface. I am a little warm for a few minutes. Only cover the oil paper to prevent it from cracking too much.
I put the cream on the way to cool, first hit the high speed and then the medium speed into a relatively hard state. I want to make the cake roll more round and creamy. I want to hit it very much. As shown in the figure, I put 180 grams of cream, I usually use blue windmill and iron. Mascarpone cream
After the cooldown, the surface is now covered with a piece of oil paper! After turning over, peel off the tarpaulin on the reverse side to wipe the cream. (Rewinding is to flip the oil paper and flip it again.) Next is the process map of the roll cake. If you don't make a puzzle, you want to make it as clear as possible. Wiping cream should be less behind, usually the last few centimeters I don’t wipe
Lift the oil paper with the help of a rolling pin, and the other hand is best placed on the other side of the cake roll to avoid slipping when rolling.
Referring to the front of the fruit, gently press it, the rolling pin should be in front of the cake roll.
Going forward with the rolling pin, the cake will naturally roll into a roll. The picture is not too clear. In fact, there are a lot of videos on the Internet Weibo. If you really don't understand it, you can search for it. The whole process is fast and accurate! It will break for a long time!
Finally, while lifting the bottom of the oil paper, use a rolling pin to roll the cake, and roll the roll tightly, round it up, so it is recommended that the oil paper of the roll cake be a little longer!
Roll it up, try not to flip the cake too many times, it is easy to have wrinkles, but usually I do not care about these sections, haha, the snow will be a lot better, there are small cracks, and, as far as possible, put the mouth at the bottom Cut it out to look better. Put in the refrigerator for at least one hour to cut into the snow.
2017 update: Now I prefer the egg method, the formula is the same, that is, the milk salad oil is emulsified first, sieved into the low-gluten powder and then added to the egg yolk to mix evenly, so the batter will be more delicate. 1. If you want to make cocoa flavor, you can replace the powder according to the formula. The cocoa powder is sifted with the flour. If you want to make a good match, you should use a good matcha powder! A series of Marujiu Hill Park I think is good, of course, the price is not cheap, I use Ruozhu, personally think that the highest cost performance is not very expensive, domestically produced a few yuan of green tea powder is really not easy to use, and do not know Is it true green tea? I have done so many times of matcha taste and found that the original amount is replaced with matcha powder and the amount of liquid does not change! Matcha batter will be too thick, so I want to increase the amount of milk. I will give a reference value for the specific amount, but I really want to see the degree of water absorption of my own flour. I use Nissin and Fuze store made in Japan, super fine powder 65g. Milk is enough, but another Fuze store made in Canada, 70g milk is still a bit thick. So it is the same sentence, please adjust the amount of liquid according to the original batter state, too thick and too thin are easy to cause defoaming when mixing, and then the baked cake body is flat and then wet, in fact, is the pudding layer. Matcha taste should be warmed up first, pour the sifted matcha powder thoroughly and mix well. I use the samovar, which is specially mixed with the matcha powder. Then mix well with corn oil. Different batters of matcha powder may also be thicker and different. If it is too thick, add some milk. According to the thickness of the original batter, it is slightly thicker than the original. 2. Many people ask why they do the same temperature. The cake of success, first of all, are you sure the same? I think the domestic small appliance brands have temperature differences. It is necessary to have an oven thermometer. Even a brand may have a different model. Every time you preheat it, you need to see what the actual temperature of the oven is. In view of the poor quality of the thermometer, if you measure the temperature according to a thermometer is often unsuccessful, my suggestion is to buy another look, a dozen yuan is not too expensive but can greatly improve the success rate! In addition, I have found that the temperature time of different ovens is really different! I used to use the small oven for 190 degrees and 18 minutes without any problem. Later, I changed the temperature of Siemens embedded and it was always cooked outside! Later, it was much better to adjust it with 170 degrees and 25 minutes. You have to ask me why I don't know. It may be that the way of fever is different. Anyway, it must be adjusted according to the oven and your own experience. 3. Why is it peeled off? The biggest reason is that the time is not enough or the fire is not enough. Generally, the golden color of the cake surface is considered standard, and then the hand touches it. Dry and not wet! Only this is the key to not peeling, and don't use tin foil! 4. Why is it cracking? This is also a problem that has been bothering me for a long time. In fact, it is basically because the formula water is too small, the baking time is too long or it is too long to cool down, especially when it is cool, don’t put it for too long, basically it will be rolled up immediately. The longer the air is dried, the more water is lost and the more easily it breaks. Too dry place, remember to put the oil on the paper after a few minutes of heat dissipation to prevent the surface from drying out. The second is not to drag too much when rolling, to be fast. Oh, yes, and the protein is too cracked, but the crack usually cracks in the oven. 5. Why is it retracted? In fact, this is a hurricane cake, there will be a little retraction when it comes out, we will cut the head and tail and you will not see it. Of course, you can't make a big ups and downs. See the original side said that because the eggs are too large, the batter is too much, the second is not cooked, the third is stirring and defoaming or the protein is not good, everyone finds the reason for the summary 呗 6, when the roasting part of the drum kit? First, the protein is not mixed well, and the second is that the fire is too high. See if you are drumming a place every time on the premise of mixing well. If so, there may be problems with the heating tube. 7, cut noodles. If you want to cut beautifully, use a hot knife to wipe each knife and wipe it clean. Also, the artifact Kanto light knife specializes in all kinds of cuts is not good, Amway everyone! Ok, finally! to! write! Finish! Now! I have written all the questions that I have thought of. I have other feedbacks and I have summed up the changes. I have never written such a long recipe, and I have written all my thoughts on the cake roll. In order to comfort my already stiff fingers, Minasan, you have to hand in your homework!