The most popular cake roll recently should be Sam's Swiss roll!
Brush vibrato, many people recommend, to Sam must buy desserts, but also many people punched it!
Some friends in the baking group also asked me, how can I achieve a light, melting taste in the mouth?
Today, we're going to make this classic basic cake roll.
Swiss Egg Cake Roll
Swiss rolls also belong to a kind of sponge cake, soft sponge texture roll cake, the earliest from Switzerland to the United States, and later Taiwan to promote the United States flour to vigorously promote this pastry. It is not a Specialty of Switzerland, but was first discovered, hence the name "Swiss Roll".
Many baking masters will make a cake roll into a signature, such as: Koyama roll, Tsuda roll, floating cloud roll, etc., all of which rely on this basic cake to create a piece of the world.
Sponge cake rolls, by beating the egg yolks and egg whites, make the whole cake taste softer and lighter, similar to eating a light cheesecake.
In addition, you can mix cocoa powder, coffee powder, black tea powder, sesame powder, etc. on the basic cake roll to make a sponge cake roll with different tastes.
Although the cake roll method is simple, if you want to do a good job, do not fail, do not peel, do not retract, roll does not crack... It also requires some small tricks. The following will summarize some of the problems that are easy to occur in the daily production of cake rolls.
>>> 用料<<<
5 eggs (about 60 g/piece)
50 g of milk
Corn oil 50 g
Low flour 70 g
Sugar 15 (egg yolk) + Sugar 40 (egg white)
Light cream 150 g
A few drops of vanilla paste
8 g of caster sugar
>>> the production process is <<<
1: Preheat the oven to 170 degrees And separate the yolks and egg whites.
2: Add 15g sugar to the egg yolk and beat until the color is white and the volume is fluffy. Whisk it off and whip it slowly to sort out some large bubbles.
3: Add milk, use a hand blender and stir well
4: Add corn oil, continue to stir well and completely emulsify
5, sift into the low powder, stir until you can not see the dry powder state, egg yolk paste is a ribbon of drip, very smooth and delicate.
6: Beat the egg whites, add fine granulated sugar three times, and beat until the delicate wet foam, large bend hook state.
7: Mix 1/3 of the egg yolk paste with the egg whites
Pour back into the remaining egg whites and continue to stir well
8: Pour the batter from a high place into a baking dish (28*28) with oil paper, smooth it out, and shake off the large bubbles
9: Put in the oven, medium and lower layer, 170 degrees, bake for 23-25 minutes, the surface is completely colored. The specific time and temperature should be adjusted according to the oven.
10. After baking, lift the oil paper, remove the mold, and let it cool
11: Add vanilla paste and sugar to the light cream and beat to a firm state
12, let the cake embryo cool, upside down on the new oil paper, tear open the bottom oil paper. Positive roll, no peeling, reverse, also towel surface, very fluffy.
13. Cut small slopes on both sides of the cake embryo, and roll it up more beautifully
14: Spread with shanti cream, smear a little less on the upper and lower sides, and spread into a small hill in 1/3
15. With the help of a rolling pin, hold the front with one hand, lift the oil paper with the other hand, and roll it up
16: Roll tightly, put it in the refrigerator, refrigerate for 1 hour and then cut it
After refrigeration, it does not stick to the oil paper, and the tissue after cutting is very even, and the texture of the sponge.
The taste is very light and fluffy, so try it!
Summarize some of the problems that are easy to occur in the daily production of cake rolls:
1. The protein is overdone
When making cake rolls in the hair of the egg white, the egg white only needs to be whisked to the wet foam or skimmed a little state, about seven or eight distribution, lift the egg beater, present a curved large sharp corner on it, can not hit to dry foam, if hit dry foam, the cake swelling will be too strong, easy to cause the roll when cracking.
2, baking time is too long
Cake roll baking time is too long, the outer skin of the cake will become hard, when rolling the cake is likely to crack, baking pan 28 * 28, the general temperature is up and down the fire 150 ° C -170 ° C, baking about 20 minutes to 30 minutes, the recommended temperature is not absolute, according to the fire size of the oven, the time required to adjust, baking until the skin into a golden brown can be.
3. Cracking is caused when slicing
After rolling the cake, it can be wrapped in oil paper and set, refrigerated for 1 hour and then sliced. The refrigerated cake has a better setting effect and is less likely to crack when cut.
When cutting, you can first heat the knife, pass it in boiling water, or pass it on the fire, in order to easily cut the cream in the middle, so that the cream does not freeze and affect the incision and beauty. Don't cut the cake by pressing, cut it with sawing. Wipe the knife clean before cutting it.
4. Bubbles bubble up when the cake is baked
Generally, it is not caused by mixing evenly, and the bulging place is because the protein cream content is too high! It is also possible that the bottom fire is high, and the uneven heating causes some of the bottom to sink, and the surface is uplifted.
Therefore, pay attention to the method of mixing when mixing the cake paste, and reduce the temperature of the bottom fire appropriately.
5: Cake roll off the skin/sticky
The cake is not fully baked, how to correctly judge the state of the cake body is very important, but also one of the important steps after the cake is baked. After the baking time is up, you can first open the oven door, tap the surface of the cake with your hand, if you feel a "rustling" sound, and the cake has a certain elasticity, it means that the baking has been completed.
6. How to release the mold correctly?
Immediately after the oven, pull up the oil paper, drag it to the drying net, uncover the surrounding oil paper to dissipate heat, and then buckle it upside down when it is dryed to a low temperature.
After removing the oil paper, if you do not use it immediately, be sure to cover the oil paper on the surface to prevent it from drying out. If you want to pinch the filling of light cream, it is best to wait until it is completely cool, otherwise the light cream is easy to melt.
Learn these tricks, and say byebye to those cracked, fractured, sticky, retracted, wet and wet failed cake rolls! I hope everyone can make a delicious and delicious cake roll!