The Swiss roll of the test has tried a lot, and finally, with reference to the gods of the great gods, they have figured out that the following side has been locked, and it has been used for several years! I recently found a lot of questions about the recipe, so write it! Everyone uses it and cherishes it! It is not difficult to practice the recipe, the key is to master the temperature of the hot surface, and do a good job. The coil is extremely soft and smooth!
Preparation of materials: 1, according to the amount of ingredients, milk, salad oil and fine sugar can be said together in the same small iron pot. 2. Eggs separate protein and egg yolk. 3. Sift the low-gluten flour.
Cooking hot noodles: 1. Fill the small pot with milk, salad oil and fine sugar on the small fire while stirring, so that the sugar melts without particles, and the milk and salad oil are emulsified. 2, heated to hear the sizzle (the sound of salad oil heating), a small bubble on the side of the pot, immediately away from the fire. 3. At this time, the temperature is about 75-80 °C, gently shake the small pot, about ten turns, measure with a thermometer, wait until the liquid is cooled to 65-70 °C.
Pour low-gluten flour immediately and stir with a spatula until the flour absorbs liquid and oil, no powder.
While stirring, gently press with a spatula and stir until the flour paste is slightly oily. At this time, the step of ironing the surface is completed, and the small pot is placed on one side to cool off. If you don't have a thermometer, then the small iron pot shakes gently after the fire, and when you shake it, try it and put your face on the pot. If you feel a hot air, it means it is hot, you should continue to shake the small pot; If you feel that there is heat, but it is not a special kind of rush, it means the temperature is almost! About shaking about 60-80 or so! This is a stupid original method that requires a bit of experience, so if you want to make a delicious hot roll, buy a thermometer! ????????
Add the granulated sugar three times and beat the protein to 9 minutes.
Because the flour content of the hot surface is very small, the protein can be harder to fight, and it can be close to dry foaming. The hot roll is very soft and not easy to be cracked.
At this time, the oven can be preheated. When the hot surface is completely cool, add egg yolk and stir evenly with egg. It can be stirred by a combination of a circle and a zigzag.
In the final state of the egg yolk paste, the egg yolk is lifted, the yolk paste is continuously dripped, and the texture is left, but the texture disappears quickly.
Mix the protein and egg yolk paste with a mixture of chopped and mashed. The baking tray is padded with oil paper in advance, and the batter is poured from a high place into the baking sheet. In the end, the state of the batter can be dripped like a satin, but it should not be too thin. It should not fall off immediately on the baking sheet.
After pouring the batter into the baking tray, scrape the surface with a scraper, shake off the bubbles, and place the middle layer of the oven at 160 ° C for 30 minutes until the surface is dark golden yellow.
Immediately after the furnace is released, it is moved from the baking tray to the cold frame, and the surrounding oil paper is torn off, and the surface does not need to be covered with oil paper.
The whipped cream is hard and spread on the cake toast, so the cake does not need to be flipped. Close to the side of the side, the cream pile is a little higher, used to put fruit.
There is fruit on one side of the cake. Some people like to arrange it neatly. I usually put it casually.
Hey, the props are coming! I have been using this thin iron rod for a lot of things, and it is easier to handle a roll of cake than using a rolling pin!
Place the iron bar under the oil paper and wind the oil paper into the iron bar in the direction of the arrow.
Gently lift the cake piece, push the cake piece while pushing it to the other end, and then use the iron rod to keep the oil paper in, until the cake piece is pushed to the other side, quickly advance the iron rod with the oil paper, press down , close the mouth. I have limited ability to express, I can't read the pro. You can find the video before the kitchen is searched. Let's watch the video and learn it slowly! ????????
After closing the mouth, release the iron rod, then push the oil paper on the surface with the iron bar in the right hand and push it in the direction of the arrow. Press the oil paper under the left hand to press it, so that the egg roll can be wound up. Some cream may be squeezed out next to it, just press it back with a spatula!
A rolled roll should be compact and round. If the protein is too soft, the cake will not be round enough, showing a flat oval shape. If the protein is too hard, it will crack easily.
The red velvet roll has a reduced amount of low gluten, and the red yeast powder and cocoa powder can be added.
As long as you pay attention to the temperature of the hot surface and the degree of protein emission, you can make a thick, round, fat hot roll.