Recently, the breakfast cake roll is very popular with the family, no, I made a sweet and savoury meat pine cake roll, smeared with American yellow mustard sauce, the taste is really unique and addictive.
There is a saying in Chinese food: To be sweet, add some salt. In fact, the same applies in baking. The sweet cake rolls are served with slightly salty yellow mustard sauce and meat floss, which complement each other's flavor and texture, and are even more resistant and not greasy than creamy.
The cake rolls are not cracked and the taste is dense and fluffy, there are 3 key points, I have repeatedly mentioned in the live broadcast and article, here to knock on the blackboard! First, corn oil milk is fully emulsified; second, the egg yolk is beaten to a lighter color; third, the egg white is whisked to a large curved hook. Remember these 3 points, the cake roll is not far from its origin, the variety of flavors is at your disposal, the cake slices are 2 centimeters thick after falling back, and the rolling up is not deformed or compressed.
Hurry up and put on the cake roll!
-----【Meat turquoise mustard cake roll】-----
【Ingredients】 4 eggs, top baked cake flour 50 grams, milk 50 grams, corn oil 40 grams, egg white with caster sugar 40 grams, American yellow mustard sauce to taste, meat floss to taste
【Specification】28*28cm baking pan 1 plate
【Baking】 Heat up and down at 160/160 degrees, 25 minutes
【Production】
1. Large group photo of materials;
2. Preparation: Drop a few drops of vegetable oil on the non-stick baking pan, and wipe the inside of the baking tray with kitchen paper dipped in oil;
3. Milk corn oil into the beating bowl;
4. Mix the emulsification well with egg pumping;
5. Separate the egg whites and egg yolks, put the egg whites into an oilless and waterless beaten egg bowl, and put the egg yolks into the milk corn oil solution;
6. Beat well with egg whipping, the yolk liquid is slightly lighter in color;
7. Sift the cake flour into the egg paste;
8. Stir well in an irregular direction, form a delicate egg yolk batter, and set aside;
9. Stir the egg whites at medium speed with an electric whisk to make coarse bubbles and put 1/3 of the caster sugar;
10. Whisk at medium speed for 30 seconds, then turn low speed to whip to make the large bubbles become delicate small bubbles; when the protein paste is delicate and white, add 1/3 fine granulated sugar;
11. Continue to whip at low speed, when the texture is more delicate and the lines are clearer, add the remaining 1/3 of the caster sugar;
12. When the egg paste appears shiny and the whisk has resistance, lift the whisk and the egg paste is hooked; at this time, the oven can start to preheat 160 degrees;
13. Take 1/3 of the egg white paste into the egg yolk paste;
14. Mix well with egg pumping and pour back into the egg white bowl;
15. Mix the egg whip from the bottom up, lift the whisk, and the egg paste fills the egg net and slowly hangs down; this is the cake paste; this is the cake paste;
16. Pour the cake batter from a height of 20 cm into a 28*28cm baking dish, lift the baking pan, spread the cake paste evenly over the baking tray, and sprinkle the surface with an appropriate amount of meat floss; no meat floss is the smooth surface of the original cake roll;
17. Put into the middle layer of the preheated oven, heat up and down at 160 degrees, the whole process is 25 minutes; this is the state when baking for 6 minutes;
18. This is the state when baking until 14 minutes;
19. Shake the baking pan a few times at the back end of the oven, without demoulding and inverting, and put it on the drying rack for 3 minutes, and the surface does not need to be covered with oil paper;
20. Use a release knife to cut all around along the baking sheet, gently pick up one side with a scraper, the baking pan is inverted, the cake slices are complete, the towel surface is perfect; let it dry for 2 minutes, let too much moisture volatilize;
21. The cake residue in the baking pan is gently scraped off with a scraper, and then rinsed with water to clean;
22. Use a serrated knife to cut off one of the upper and lower sides diagonally, and then cut three times on the cake slice close to the body, but do not cut to the end;
23. Squeeze American yellow mustard on the cake slices;
24. Smooth the yellow mustard sauce with a spatula and spread the pork floss evenly;
25. Roll the cake rolls from bottom to top, wrap the cake rolls in oil paper, set the shape at room temperature for 15 minutes and then cut into pieces.
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1. A little oil is smeared in the non-stick baking pan, after wiping clean with paper, there will be a little grease infiltrated in the coating, no need to lay oil paper, the cake has a perfect towel for demoulding, and the positive and reverse rolls are beautiful;
2. The temperature and time of baking are adjusted according to the actual situation of the oven.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a home cook, gourmet self-media, and a special original food author of "Kitchen for Love". In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#吃在北京 #