No matter whether the cake roll is hot or cold, the surface of the cake roll is no longer steaming and rolling at a slight temperature.
After the cake is baked, the cooling time should be between 20 minutes and 30 minutes. If it takes too long, the surface of the cake will dry out.
The cake roll must be cooled to hand temperature before it can be put with whipped cream, otherwise the whipped cream will melt.
When you roll the cake, you must start gently. Pull the oiled paper under the cake and stick it on it. Roll it slowly with a rolling pin or plastic wrap, and then gently press it.
As a part of the cake, the cake roll is loved by many friends, mainly because it can be made into cakes with matcha, cocoa and other flavors according to personal preferences, and food such as cream and mango can also be added to the cake, so this kind of cake is very casual, which is why people like to make and eat it.
The specific production method of cake roll: 50 grams of low-gluten flour, 50 grams of soft sugar, 50 grams of fresh milk, 50 grams of corn oil and 6 eggs (about 300 grams).
Exercise:
1. Separate the egg white and yolk and put them in two bowls.
2. Add corn oil, fresh milk and 25 grams of soft sugar to the egg yolk and mix well.
3. Sieve the low-gluten flour into the egg yolk liquid with a dense sieve (fine sieve) and stir evenly with an egg beater.
4. Add a drop of white vinegar to the egg white and 25 grams of white sugar. Beat the eggbeater in one direction at high speed until it bubbles as shown in the figure.
Take out one third of the foamed meringue and add it to the egg yolk, stirring slowly and gently.
5. Pour the mixed batter into the meringue (5 into 4) and stir well.
6. Spread a layer of oil paper on the baking tray, pour the mixed cake liquid into the baking tray, gently shake the baking tray, and then scrape the surface with a scraper.
7. Put the baking tray in the oven, turn on the upper and lower fires, adjust the temperature to 150 degrees, and bake for 30 minutes.
Raw materials for making cream: light cream 100g, soft sugar 10g.
Practice: Mix whipped cream and soft candy together. Beat the cream at high speed with an egg beater until it is thick and hard.
How to make cake rolls:
1. Take out the baked cake and leave it for 30 minutes.
2. Spread a piece of oiled paper on the surface of the cake and turn the cake over.
3. Uncover the oiled paper and spread the cream evenly.
4. Carefully roll up the cake covered with cream, wrap it with base oil paper, and put it in the cold storage for half an hour.
5. After the cold storage time, take out the cake, put it on the chopping board, cut it evenly and put it on the plate.
Making skills of cake rolls 1. First of all, the degree of egg white is different from that of ordinary round cakes. Ordinary round cakes are sent to nine (small hook state); And egg whites for cake rolls can be sent to seven points (big hooks). Excessive delivery of protein will lead to cracking or direct fracture during rolling.
2. The baking temperature and time are more strict. Can't bake for too long. Long-term baking will make the cake lose too much water, which will lead to cracking or breaking when rolled up.
3, you need to master the strength and skills of the volume. You can use oiled paper and a rolling pin to help roll the cake roll.
4. The difference between the forward roll and the reverse roll: the surface of the forward roll should be baked slightly, and the primer of the reverse roll should not be too high.
5. Other points of attention are the same as ordinary Qifeng cake, such as the eggbeater is oil-free and water-free, and the eggs are fresh. Do not open the door frequently and adjust the temperature when baking; Pay attention to stirring skills and timely baking.