Reference component: 11-inch square baking tray.
Hurricane cake ingredients: 4 eggs, 80 grams of low-gluten flour, 60 grams of fine sugar (added protein), 20 grams of fine sugar (added egg yolk), 50 grams of corn oil, 50 grams of water, 1/2 teaspoon of baking powder ( 2.5ML). Stuffing ingredients: 100 grams of salad dressing, 100 grams of meat. First make a hurricane cake. Separate the egg yolk and egg of the egg first. The bowl of protein is required to be oil-free and anhydrous. Mix the egg yolk with the fine sugar and beat it with an egg beater.
As shown in the figure, the egg yolk is sent to a large volume, the state is thick, and the color is light.
Add corn oil (or odorless vegetable oil such as sunflower oil) three times. Each time you add it, use an egg beater to mix it evenly and add it again.
The egg yolk added to the corn oil is still in a thick state (this step is the emulsification of the egg yolk and oil)
Add water (or milk) and mix gently
Mix low-gluten flour and baking powder and sieve into egg yolk
Mix with a squeegee and turn it into a yolk batter. Put the mixed egg yolk paste on the side and let it stand.
After the eggbeater is washed and dried, the protein is started. When the protein is sent to the fish eye bubble state, add 1/3 of the fine granulated sugar
Continue to whipping and add the remaining sugar in two portions. Eventually the protein is sent to a wet foaming state (the protein pulls out the sharp corners after lifting the eggbeater)
Bring 1/3 of the protein into the egg yolk bowl and mix evenly (mix from the bottom to the top, do not draw a circle of stirring)
Refill 1/3 of the protein into the egg yolk bowl and continue to mix evenly
Pour the batter into the remaining protein
Mix again and make a hurricane cake batter
Pour the batter into a baking sheet covered with tin foil or oil paper, smooth it, and apply a few moments of force to make the big bubbles inside the batter run out. Put the baking tray in a preheated oven at 180 degrees and bake for 15-20 minutes until the surface is golden brown.
Prepare a new tin foil or oil paper, pour the cake on it, and tear off the tin foil or oil paper on the cake. The bottom of the cake is facing up
After the cake has cooled down, turn the cake over and bring the surface back up.
Apply a layer of salad dressing to the surface of the cake. If you do it yourself, of course, it is recommended to use homemade salad dressing (click to enter the practice)
Sprinkle the surface of the cake with fluffy pine
On the side to be rolled up, use a knife to cut a knife at the position shown in the figure, but do not cut it. This is more convenient when it is rolled up.
Start rolling. Pay attention to the method. Take a rolling pin around the tin foil. Roll the rolling pin back and push the cake roll forward
Always roll to the end. The tin foil is wrapped around the rolling pin, and the cake roll is also formed. The cake roll rolled up in this way is labor-saving, and the second is not easy to break. The same method of using the oil paper
Finally, wrap the rolled cake with tin foil or oil paper and twist the ends into a candy-like shape. After being placed in the refrigerator for half an hour, you can cut it.
1. The hurricane cake of this cake roll, the recipe and recipe are not the same as the hurricane cake introduced in the blog. There are many recipes for Hurricane Cakes, each with its own characteristics. The formula has good swelling power and softness. You can try it. It is also possible to make this cake roll with the hurricane cake recipe previously introduced in the blog. 2. The baking powder is added to this formula. If the baking powder in the formula is omitted, the swelling power will be affected. When you omit the baking powder, you can add more protein to the formula to make up for the lack of swelling power. This formula can also be placed in an 8-inch round mold, which is just an eight-inch cake. However, time and temperature need to be adjusted by yourself. 3. After the cake is baked, it will be better to tear off the tin foil or oil paper. If the cake is completely cooled, it may not be as easy to tear off. 4, 11-inch square baking pan, which is a square baking tray with a side length of about 28CM. Or use the baking tray that comes with the long CK25B oven, which is just a plate.