The cake preform of this cake roll belongs to a classic base cake preform. Adding black tea is a unique black tea embryo; without black tea, it is a universal cake embryo with versatile flavors. After doing a good job of this embryo, what cake embryo products can be mastered!
Preparation before production
Device Tools
ingredient
Equipment: chef machine (or electric whisk), oven, refrigerator
Tools: several sorting bowls, electronic scales, baking pans, soft scrapers, scrapers, baking paper, screens, mounting bags, etc
Ingredients table
ingredient
This recipe makes a 28*28 cake preform
Make a 28 cm long cake roll and cut it according to your needs
| ingredient | quantity |
| Black tea cake embryo | |
| Milk | 52g |
| corn oil | 48g |
| Low gluten flour | 60g |
| yolk | 80g |
| Earl's black tea powder | 5g |
| egg white | 150g |
| lemon juice | 2g |
| Caster sugar | 50g |
| Cream filling | |
| Light cream | 180g |
| Caster sugar | 15g |
| vanilla extract | 1g |
Production process
1/12
Bake the chiffon cake embryo first. Mix the milk and salad oil and stir well until it is emulsified (no grease is visible on the surface);
2/12
Add low gluten powder and stir well in one direction;
*Do not stir for too long to prevent gluten.
3/12
Add the egg yolks and stir well;
4/12
Add black tea powder, stir well, egg yolk batter and set aside;
* Black tea powder can be increased or decreased according to the number of grams in the formula: if you like the weight of the tea, you can add a few more grams; if you like the light taste of tea, you can add less.
5/12
To make a meringue: beat the egg whites, add lemon juice and stir well;
*Egg whites should preferably be frozen below in advance until there is a layer of ice residue at the edge of the container.
6/12
First add half of the caster sugar, beat the bubbles until more delicate, and then add the other half of the granulated sugar to beat to a neutral foaming state;
7/12
Take 1/3 of the meringue and add it to the egg yolk paste, and then add the remaining meringue and mix evenly, at this time the cake paste is fluffy, delicate and shiny;
8/12
Pour the cake batter into a 28*28 baking dish, scrape the surface towards the four corners of the baking pan, and gently flatten if there are bubbles;
*The baking sheet needs to be cushioned in advance, and the side of the baking paper is 1-1.5 cm, which is slightly higher than the baking pan.
9/12
Preheat the oven to 170°C on top heat and 150°C on lower heat for about 16-18 minutes;
*After the cake is baked, gently tear off the baking paper and let it cool at room temperature.
10/12
180g light cream add caster sugar and vanilla extract (or vanilla paste), whisk until mounted, refrigerate and set aside;
11/12
After the cake embryo is baked, it is left to a state of residual temperature, and the cake embryo is cut obliquely into two sides, and the whipped cream cream is evenly spread;
12/12
With the help of a short stick, the fingers press the cake embryo and begin to roll up, rolling to the bottom; after rolling, the seam is pulled down to the front of the body, and the hands gently press the shape. Refrigerate in the refrigerator for over 30 minutes to make the cake rolls more compact.
finish.
In the afternoon, sipping a cup of fragrant black tea, paired with a piece of black tea with a charming aroma and creamy smooth cake roll, is the most enjoyable fairy life!