This party was adapted from the original cake roll of Kitchener @小媳妇厨房. Thanks to the original author! There are a little tricks from me. About the peeling, the firepower is not enough! Silicone pad, take a thin layer of oil on the tarp with a kitchen towel, can be anti-stick! Medium speed protein! The protein paste is more delicate and stable, and it is not easy to defoam or write recipes. I will remember what to add at any time!
Mix the milk with the corn oil, mix well with the egg, sift into the low powder, mix well with the egg, and mix the egg white and egg yolk.
Add the batter of the egg yolk to the hand and mix it by hand. The batter is very delicate and can be mixed quickly. This is the egg method.
An important step is to sift the egg yolk paste! By using a scraper, the yolk paste after sieving is particularly delicate.
Add a few drops of white sugar to the protein and add a few drops of lemon juice to the whitening and rich in large bubbles. When the protein is fine, add one-third of the white sugar. When the protein hits the grain, it appears. Add the last third of the white sugar. Send it to the wet foam, lift the egg head and have a big hook.
Pour one-third of the protein into the egg yolk paste and mix well. Then pour all the batter into the protein bowl, mix and mix, and rotate the egg bowl appropriately. Pour the batter from a height of 15 cm into a 28*28 gold plate with oil paper or tarpaulin or silicone pad. Use a scraper to gently scrape the surface. Gently shake a few times to break the large bubbles on the surface
Put it in the middle layer of the preheated oven, 160 degrees for 25 minutes, or 175 degrees for 20 minutes. Look at the temper of your own oven. After the hot air is baked for five minutes, you can bake the skin hard and let it cool. Disc, let the heat out, together with the tarpaulin or oil paper, put it out on the grill for a few minutes, tear the tarpaulin or oil paper wrapped in the cake roll to dissipate heat. Make a roll of oil paper on the cake roll, turn it over, roll the cake roll with a rolling pin, set it up for a few minutes, then roll the cake roll properly.
I use this one-of-a-kind, sharp and incomparable cake knife. It’s good to say that the cake roll is good or not. You have to look at the last cut. It’s good to see the mussel-printed cake knife. You deserve it.
1. The egg yolk paste is used after the egg method and sieved. 2. The cake roll should not wait until it is cold and then re-rolled. It is easy to crack. 3. It can be rolled twice. The first time does not require the roll to be tight. Really 4. No hot air circulation function is fine, after the oven is released, the skin is dried for a few minutes. 5. Regarding the time problem, I used to roast for 180 degrees and 18 minutes, but the temperature of the oven should not be too high, and the furnace is easy to be cracked.