Recipe: Rose Hurricane Roll

Home Cooking Recipe: Rose Hurricane Roll

Notes:

Recently fell in love with the hurricane, but also scoured the long-awaited rose powder and rose sauce, so I want to make a rose hurricane roll. My baking tray is very large, so the amount of this recipe is equivalent to the 8-inch round mold, and it can also be made into a common rose hurricane cake. Applicable baking pan size 39.6*27*2.2 In addition, when adding rose powder, it is originally prepared to add 8g, but I use a measuring spoon of 7.5g (ml), actually only added 5g of rose powder, but the taste of rose has been Very thick, too much rose powder will cause a slight taste, it is recommended that the actual amount of weighing should not exceed 8g. Because the rose sauce is sweet, I add very little sugar in the cake. If you don't add the rose sauce to make a round cake, you can add 10g of sugar to each of the two kinds of egg paste. Thanks to the small formula of this formula.

Ingredients:

Steps:

  1. Home Cooking Recipe: Fold the silicone paper around to fit the baking tray.

    Fold the silicone paper around to fit the baking tray.

  2. Home Cooking Recipe: The egg white is separated from the protein. The egg white is placed in the egg bowl and covered with plastic wrap. It is returned to the refrigerator to be refrigerated. 15 g of fine sugar is added to the egg yolk and whipped evenly.

    The egg white is separated from the protein. The egg white is placed in the egg bowl and covered with plastic wrap. It is returned to the refrigerator to be refrigerated. 15 g of fine sugar is added to the egg yolk and whipped evenly.

  3. Home Cooking Recipe: Gradually add milk and vegetable oil and beat with egg to evenly emulsifie.

    Gradually add milk and vegetable oil and beat with egg to evenly emulsifie.

  4. Home Cooking Recipe: Low-gluten flour and rose powder are sifted into the egg yolk paste.

    Low-gluten flour and rose powder are sifted into the egg yolk paste.

  5. Home Cooking Recipe: Stir with a squeegee until there is no dry powder, no obvious flour granules, the overall fine.

    Stir with a squeegee until there is no dry powder, no obvious flour granules, the overall fine.

  6. Home Cooking Recipe: Remove the egg white from the refrigerator until the rough foam appears. Add 50g of fine sugar three times, and then gently finely solidify. Turn the egg bowl to tilt the egg white and it will not flow, that is, it can be sent in eight minutes.

    Remove the egg white from the refrigerator until the rough foam appears. Add 50g of fine sugar three times, and then gently finely solidify. Turn the egg bowl to tilt the egg white and it will not flow, that is, it can be sent in eight minutes.

  7. Home Cooking Recipe: Use a squeegee to shovel a small portion of the egg whites that have been sent to the rose batter and mix well.

    Use a squeegee to shovel a small portion of the egg whites that have been sent to the rose batter and mix well.

  8. Home Cooking Recipe: Then add the rose batter with the egg white back to the remaining egg white and mix well. In order to reduce the density difference, the two egg pastes are more evenly and quickly blended. Pour the mixed cake paste into the baking tray, and smooth it with a spatula. The surrounding is evenly beneficial to the operation of the back rolling cake. 150 ° C middle layer up and down fire for 40 minutes (the oven temperature varies, 150 degrees Celsius is the recommended value, please take the oven temperature as the standard)

    Then add the rose batter with the egg white back to the remaining egg white and mix well. In order to reduce the density difference, the two egg pastes are more evenly and quickly blended. Pour the mixed cake paste into the baking tray, and smooth it with a spatula. The surrounding is evenly beneficial to the operation of the back rolling cake. 150 ° C middle layer up and down fire for 40 minutes (the oven temperature varies, 150 degrees Celsius is the recommended value, please take the oven temperature as the standard)

  9. Home Cooking Recipe: The baked cake can be placed at a temperature that can be reached by the hand, and it is too cold to be cracked when rolled. Prepare a clean silicone paper, the cake can be flipped twice, placed face up on the new oil paper, or by the side of the table, drag the cake face up to the half of the table, and rotate the oil paper on the back. The second time is torn from the four sides to the back of the cake, and then dragged to the new oil paper, which is convenient for which two methods, although the second description is very complicated, if the operation is skilled, it is actually more convenient.

    The baked cake can be placed at a temperature that can be reached by the hand, and it is too cold to be cracked when rolled. Prepare a clean silicone paper, the cake can be flipped twice, placed face up on the new oil paper, or by the side of the table, drag the cake face up to the half of the table, and rotate the oil paper on the back. The second time is torn from the four sides to the back of the cake, and then dragged to the new oil paper, which is convenient for which two methods, although the second description is very complicated, if the operation is skilled, it is actually more convenient.

  10. Home Cooking Recipe: The rose sauce is chopped, because the rose sauce is made of flowers, the jam is not delicate, it is a petal, and it is chopped as much as possible for easy application.

    The rose sauce is chopped, because the rose sauce is made of flowers, the jam is not delicate, it is a petal, and it is chopped as much as possible for easy application.

  11. Home Cooking Recipe: I use brown sugar rose sauce, very sweet, so a thin layer can be applied.

    I use brown sugar rose sauce, very sweet, so a thin layer can be applied.

  12. Home Cooking Recipe: Roll the cake horizontally as far as possible, but do not shrink the cake as much as possible, but do not compact the cake, put it in a cake box, and put it in the refrigerator for 1 hour.

    Roll the cake horizontally as far as possible, but do not shrink the cake as much as possible, but do not compact the cake, put it in a cake box, and put it in the refrigerator for 1 hour.

  13. Home Cooking Recipe: After refrigerating, the cake is cut off on both sides. The rest can be divided into 8-7 pieces. I cut it with a ceramic knife. Because it is sharp, I rinse it with hot water every time I cut it, then dry it with a napkin, and compare it with hot knife. Not easy to stick. It is not bad to cut with a fine-toothed bread knife.

    After refrigerating, the cake is cut off on both sides. The rest can be divided into 8-7 pieces. I cut it with a ceramic knife. Because it is sharp, I rinse it with hot water every time I cut it, then dry it with a napkin, and compare it with hot knife. Not easy to stick. It is not bad to cut with a fine-toothed bread knife.

Tips:

* Please do not change the amount of vegetable oil at will. If the amount of oil is too small, the cake will feel dry and it will be particularly easy to crack when rolled up. * I haven't done it with a square model. I don't know the exact size. I will continue to experiment.


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