The cake on the cover of "The Most Comprehensive Cake Textbook" I liked this chic shape when I first saw it. I don't like cream on my own, but this layer of cream is not too greasy to eat, it is delicious. of. Did not take the process map, for the sake of everyone's operation, borrow the picture on the book. The original party uses the weight of the 40cm X 30cm baking tray. If you use a 27cm x 27cm square baking tray, you can also use the same amount of material to bake, and then cut into 5 equal parts.
Preparation: (1) Sift the low-gluten flour. (2) Brew instant coffee with hot water until dissolved. The whipped cream is heated and cannot be cooled before use.
Mix the eggs with the fine sugar and send them to the hardness when the '8' is written on the surface of the egg liquid, and the hardness will not disappear immediately. When the texture is fine and lustrous, the coffee liquid and the low-gluten flour are sequentially added, respectively. The scraper is quickly mixed evenly. After the powder is not visible, add warm whipping cream and mix quickly with a rubber spatula.
Pour the batter into the baking sheet of the baking paper, and spread the batter until the whole thickness is uniform. It is baked in an oven preheated to 210 ° C for about 10 minutes.
The baked cake piece was taken out together with the paper, covered with another piece of paper and allowed to stand for cooling. After the cake piece is completely cooled, the paper is gently peeled off, the baking surface of the cake piece is placed face up, and the cake piece is cut into 5 equal portions.
When you dry the cake, you can prepare the coffee cream filling, stir the whipped cream and fine sugar to the distribution of seven, add the coffee liquid, and then stir until the seven or eight distribution.
Apply a thin layer of coffee cream to the surface of the cake and divide the cake into 5 equal portions along the previous cut.
Roll the first piece of cake from the part close to the body and place the rolled cake upright in the center of the tray.
Apply a small amount of cream filling on the side of the rolled cake piece. Connect the remaining cake pieces one by one and roll them into a stump shape.
Cut a knife on the inside of the end of the 5th cake, roll it onto the cake roll, and let the cake roll fit into a complete circle. Then use a spatula to smooth the creamy filling on top.
Use a strip of baking paper to make a circle around the cake, and tape the joints tightly and place them in the refrigerator.
Finally, whipped cream to seven or eight minutes, spread the surface of the cake, squeeze a circle around the edge of the cake, squeeze a large hemisphere on the outside, squeeze a small hemisphere cream on the inside, put on the big hemisphere cream Chocolate is decorated.
1. When sending whole egg liquid, it should be heated by water, stir at low speed, and put the finger into the mixing bowl to test the temperature. If the egg liquid has been heated to the temperature of human skin, the mixing pot should be taken out. The temperature of human skin is about 37 °C. It is the temperature that is the easiest to beat eggs, not above this temperature. 2, when divided into 5 equal parts, it is recommended to use the ratio of the ruler ,, if the width is different, the surface of the finished product will be uneven. 3. After cutting the cake piece into 5 equal parts for the first time, please put it in the original shape before applying the cream filling, do not separate. Then spread the cream filling and divide the cake into 5 equal portions along the previous cut to separate. 4. A little creamy filling should be applied to the joints between each cake to make the cakes more closely connected.