On the basis of the small four-volume of the kitchen under the wind, the egg method is adopted, the emulsification is more complete, the batter is more delicate, and the billet is thicker. And as a basic formula, add cocoa, matcha, red yeast, etc. before adding low powder, you can change the taste and play your own creativity~
Add corn oil to the corn oil, add 10g sugar, and stir the egg until it is fully emulsified. Add the low powder and mix well. Do not over-mix this step. Then add 4 egg yolks.
The batter that is mixed out in the above steps is very fine and shiny.
Separate 4 egg whites, drip a few drops of lemon juice, add 30g of sugar in 3 times, hit the wet foaming state at medium speed (pull the egg-head meringue in a hook shape), and finally smash to a minimum speed Stabilize.
At this time, the oven can be preheated. The new Hai's C45 oven was started and the measurement was stable. Get on fire 180 and get off fire 150.
Add 1/3 whipped cream to the batter and mix well. Pour into the remaining meringue and quickly mix until it is evenly fine and elastic.
Prepare the baking tray, I use a 28 gold baking tray, a fiberglass tarpaulin or a silicone mat.
Pour the batter into the baking tray and use a spatula to push it around and scrape the scraper.
25 cm away from the board, shake the baking tray to discharge air bubbles, put in the preheated Hai C45, get angry 180, fire 150, bake for 20 minutes. (Each oven has a different temper, observe the cake rises and falls, the color adjustment time). After the oven is baked, do not reverse the buckle.
Roll it up with oil paper when it is warmed to the hand temperature. (The purpose of this step is to prevent breakage during the official roll. It is not a necessary step, but it is recommended that novices should not omit it). Do not use a silicone pad or tarpaulin, it will stick the skin. At this time, send 150~200g of light cream, add sugar, usually 8%~10%, cut fruit.
Open the rolled cake blank and trim the edges (the edges are cut into chamfered faces and will look better)
Add the cream to the cream and beat it evenly on the cake slab. The near end is thicker and the distal end is thinner. Do not wipe the head at 1.5 cm. Roll it up with a rolling pin and chill for half an hour.
how about it? Is it fat and very appetizing? On this basis, you can change the cake roll of many flavors, and you can't change it. Try it!
Note: 1. This formula applies to positive volumes. If you want to make a towel, the seventh step needs to be reversed. When you are warm, tear off the tarpaulin and cover it to keep the humidity. 2, the positive volume must be baked on the front side, you can add 1-2 minutes to increase the heat on the baking sheet, pay attention to observe the color! The time is not too long, it will break when the old rolls are rolled! Dry the skin to at least the hand temperature! It will be off the skin when it is hot!