Today's weekend is a rainy day, the child is writing homework, thinking of making her some snacks as a meal, so there is this almond salted cream cake roll, a cake that has recently been very popular on the Internet, the surface is wrapped in a layer of baked crispy almond slices, soft and delicate egg roll with salty and delicious salted cream, refreshing and not greasy, so delicious. Cut her daughter in two small pieces, paired it with a glass of hot milk, and ate it all in one go.
The super hot salted brioche in the dessert shop is soft and delicious, full of childhood flavors. I have long heard that there is a cake roll in the dessert shop recently, which sells very hot, and I like this salty and delicious taste once I bought it with the trend, and as a baking enthusiast, I must also follow the trend. After eating this cake roll, you will love the salted cream from now on, the light and delicate taste is like clouds, crispy almond slices, inside is moist and soft salted cream, the taste is really fantastic, it is simple and convenient to make, and you have learned to never have to queue up to buy it.
【Almond salted cream cake roll】:
Cake preforms: 55 grams of corn oil, 60 grams of milk, 70 grams of low gluten flour, 5 egg yolks, 5 egg whites, 45 grams of caster sugar, 0.5 grams of salt, a few drops of lemon juice
【Old-fashioned salted cream】: 50 grams of fermented butter, 15 grams of caster sugar, 2 grams of salt, 150 grams of light cream, appropriate amount of almond slices
【Preparation Method】:
1: Put the slices of almonds into a baking sheet, put them in the middle of the oven at 150 degrees, bake for 10 minutes, bake yellowish and remove and let cool.
2. Prepare the ingredients used in the cake embryo, weigh and set aside, and the egg size can be generally sized.
3, make egg yolk paste: pour corn oil and milk into the basin, use a manual whisk to whip the emulsification evenly, the surface can not see the oil flower.
4: Separate the egg white (in anhydrous and oilless basin) from the egg yolk, put the yolk into the emulsified milk, and stir well with the manual whisk.
5: Sift in the low gluten flour, stir well with the manual whisk, and preheat the oven to 160 degrees.
6, stirred egg yolk paste, delicate no dry powder no particles, plastic wrap cover, prevent air drying.
7, make meringue: separate the egg whites add lemon juice, salt, fine sugar (added in 3 times), use the electric whisk to send at high speed first, and finally turn low speed to send, beat until the meringue lifts the egg head to pull out the big bend hook.
8: Put 1/3 of the meringue into the egg yolk paste and stir well with a spatula.
9: Pour all into the meringue, mix well into a delicate and smooth cake paste, and pour into a square baking dish.
10: Put the baking tray into the middle of the oven, bake at 160 degrees above and below for 28 minutes.
11: Place the baked cake roll on the cooling rack to cool it down, and remove the mold.
12: Add the softened butter to the caster sugar and salt and beat it with an electric whisk until smooth.
13: Heat the light cream to 28 degrees, pour into the butter cream in batches and beat until fused together.
14: Spread the salty cream filling and spread a thin layer on the cake embryo.
15. Use the cake roll with the assistance of a rolling pin to roll it into a cake roll and set the shape.
16: Spread the remaining salty cream on the surface of the cake roll and smooth evenly with a spatula.
17: Dip the slices of almonds on the cake roll and cover them with a layer.
18, soft and delicate and salty cake rolls are ready, come and try it.
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