When it comes to eggs, what comes to mind are complete eggs, and with the refinement of the ingredients now, even egg whites and egg yolks have been purchased separately.
I baked a cake roll with such a special protein liquid today, no need to knock my own eggs, and I don't have to worry about the extra yolks that can't be processed, which is really worry-free!
The reason why it is called angel cake roll is also derived from "angel cake". Angel cake has a special hollow cake mold, because it resembles the halo on the head of a Western angel, so it is named. Because the egg yolks are not placed, the white cake organization inside coincides with the holiness of the angels. The protein cake roll derived from this method is also named "Angel Cake Roll".
Compared with ordinary cake rolls, angel cake rolls have a more elastic taste; but in terms of nutritional value, they are not as good as ordinary cakes in terms of losing nutrients such as lecithin in the egg yolk; occasionally make a do, figure a fun.
<h1 class="pgc-h-arrow-right" data-track="48" >--- [Blueberry Sauce Angel Cake Roll] ---</h1>
【Ingredients】 Protein solution 190 g, caster sugar 50 g, low gluten flour 55 g, milk 70 g, corn oil 40 g, blueberry sauce to taste
【Specifications】 1 sheet of 28*28cm baking dish
【Baking】 Medium layer up and down heat 160/170, 25 minutes
【Production】
1. The material is ready; the ready-made protein liquid I use can be used with fresh eggs to take the egg white, and now that it is hot, the egg liquid can be refrigerated or refrigerated for a few minutes, and the Xiaoice residue is more conducive to the stability of the protein paste;
2. Mix the milk and corn oil well; because the egg yolk is not put, the milk should be more appropriate to offset the amount of egg yolk;
3. Add low gluten flour and stir in an irregular direction to form a delicate milk batter;
4. Pour the protein solution into the basin;
5. Use an electric whisk to whip in one direction at high speed, make a coarse bubble, and pour 1/3 of the caster sugar when the protein liquid is not visible;
6. Continue to whip at medium speed, and add 1/3 of the granulated sugar when more delicate white foam appears;
7. Whip at medium and high speed until the protein paste is more delicate and the remaining granulated sugar is added when the texture is obvious;
8. Whip at medium and high speed for 1 minute to whip at low speed, the egg paste is more and more delicate and shiny, lift the whisk, the protein paste shows a large curved hook, the end of the beating; at this time the oven is preheated 170 degrees;
9. 1/3 protein paste mixed with milk batter;
10. Pour back into the protein paste basin;
11. The batter and the protein paste are white, not as easy as the egg yolk paste to see if it is mixed evenly, so use a spatula to mix evenly according to the order;
12. Pour a few drops of vegetable oil into the non-stick baking tray during the preparation work, wipe it well with kitchen paper, so that it can be easily demoulded without putting oil paper or oilcloth; pour the cake paste into the baking pan, lift the baking pan so that the cake paste is covered with the baking pan, and shake it up slightly with force 2 or 3 times;
13. Put into the middle layer of the preheated oven, heat up and down 160/170 degrees, 25 minutes, according to the actual situation of the use of the oven to high speed;
14. After coming out of the oven, gently shake twice, upside down on the drying rack, and after a few minutes, it can fall off on its own;
15. When the hand temperature is dried, turn the cake slices over, use the cake knife to cut off the upper and lower sides obliquely, evenly spread the blueberry sauce, and the whole blueberry fruit grains can be concentrated near the bottom edge, so that the fruit particles can be rolled up to make the fruit grains in the center of the cake roll;
16. Roll up from bottom to top, wrap in baking paper and set at room temperature for 15 minutes.
<h1 class="pgc-h-arrow-right" data-track="35" ></h1>.m
1. The amount of protein liquid is equivalent to the weight of the egg whites of 4 ordinary eggs;
2. The weight of 4 egg yolks is about 60 grams, because there is no egg yolk in the angel cake roll, the concentration and composition of milk and egg yolk are different, so put 20 more instead of egg yolk;
3. This recipe can also make a large cake, but it is advisable to increase the amount of low-gluten flour to about 80 grams.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist.
In the days of dealing with oil, salt, sauce and vinegar, I feel more and more that "companionship" is the most beautiful and important in the world. Among the hot sales of the food book "Home Cooking with Million Hits", which condenses years of experience, 200 home-cooked meals, health soups, and snacks are collected in the book.