Recipe: Classic hill cake roll

Home Cooking Recipe: Classic hill cake roll

Notes:

Hill roll~ I believe everyone is not stranger~ The egg yolk content is quite high~ So the whole body of the cake is yellowish~ The structure is delicate and soft and elastic~ With cream and fresh fruit~ Absolute dessert for men, women and children to kill~~----- The hill roll belongs to the egg-shaped sponge cake. From the name, you can know the difference between the egg-type and the whole egg-type sponge cake. However, similar to the method of the hurricane cake, you need to treat the egg with a different egg-shaped sponge cake. The emulsification effect is mixed with the meringue and then added to the powder to cause the most delicate texture----28*28 square plate

Ingredients:

Steps:

  1. Home Cooking Recipe: Egg yolk plus 25g of fine granulated sugar to whitish

    Egg yolk plus 25g of fine granulated sugar to whitish

  2. Home Cooking Recipe: Protein added 50g of fine sugar to send to 8 distribution ~ pull up a small hook

    Protein added 50g of fine sugar to send to 8 distribution ~ pull up a small hook

  3. Home Cooking Recipe: Take 1/3 of the meringue and mix it well with the yolk paste. The eggbeater is picked up from the bottom up.

    Take 1/3 of the meringue and mix it well with the yolk paste. The eggbeater is picked up from the bottom up.

  4. Home Cooking Recipe: Sift in low powder and mix evenly

    Sift in low powder and mix evenly

  5. Home Cooking Recipe: Pour Practice 4 into the remaining 2/3 protein. Mix evenly

    Pour Practice 4 into the remaining 2/3 protein. Mix evenly

  6. Home Cooking Recipe: Heat the butter and milk to 50 degrees~ Pour it in several times and mix it evenly~~

    Heat the butter and milk to 50 degrees~ Pour it in several times and mix it evenly~~

  7. Home Cooking Recipe: Finished cake paste. Pour into the prepared baking tray ~170 degrees 30 minutes ~ Adjust according to your own oven temper ~ The temperature here is only applicable to my home

    Finished cake paste. Pour into the prepared baking tray ~170 degrees 30 minutes ~ Adjust according to your own oven temper ~ The temperature here is only applicable to my home

  8. Home Cooking Recipe: After cooling, ~180g of whipped cream + 20g of fine sugar~ evenly spread on the cake after the spray~ Sprinkle with pineapple~ or other fresh fruit~ Roll up and fix it~

    After cooling, ~180g of whipped cream + 20g of fine sugar~ evenly spread on the cake after the spray~ Sprinkle with pineapple~ or other fresh fruit~ Roll up and fix it~

  9. Home Cooking Recipe: Roll the good look ~ ~ when cutting. The knife needs to be heated, cut a knife and wipe the knife clean. Then cut a knife ~ repeat the front action

    Roll the good look ~ ~ when cutting. The knife needs to be heated, cut a knife and wipe the knife clean. Then cut a knife ~ repeat the front action

Tips:

1. The liquid in the cake body needs to be heated. Otherwise it is easy to defoam 2. After the batter is poured into the baking sheet. After smoothing, pick up the baking sheet and drop it from the tabletop 10 cm away from the table. A. In order to make the batter more flat B. Bubbles~3. After the oven is baked. Pick up the baking tray and drop it from the tabletop 10 cm away~ It is to drop the baking tray to remove the heat inside. Then, slide the cake body together with the oil paper to the cooling rack and tear it for 4 weeks. The oil paper ~ then tear all the oil paper ~4. When cutting, cut a knife and clean the knife. Then cut a knife ~ 5. Fruit can be replaced with other fresh fruit ~ ~ beforehand to suck the water ~ 6. After the cake body is cooled, you need to use a knife to make a few knives on it. This is convenient to roll up~ and it is not easy to crack~ The place where the cake tail needs to be cut obliquely ~ It is also convenient to roll forming ~7. Free article, 咋Don't worry about it..哎~


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