In fact, the cake roll is still quite simple, I have also shared a lot of tutorials, but many small partners often have some questions, such as cake roll collapse, cracking when the roll is peeled, etc., the bottom of the article, with you to answer it.
Today's cake cake to share with a little salty caramel coffee cake roll, maybe the sweet cream cake roll to eat a few bites will feel very greasy, not resistant, try this, with coffee aroma, cheese comes with if there is no saltiness, plus caramel biscuits, the taste is very special and very greasy!
Caramel coffee cake roll
Made of coffee powder + cocoa powder to make a mocha cake embryo, more than a suitable slightly salty, and coffee Titian, the entrance is as fluffy and soft as cotton, the cheese paste inside is thick and light.
The cheese paste in the middle also adds caramel biscuits, although the biscuits have become softer, but the caramel taste is still particularly fascinating, and the whole taste is suddenly enriched.
The first bite, the fragrant and smooth cheese paste with the delicate and soft cake body of the mocha aroma, immediately stimulates the taste buds, continue to eat, the aroma of caramel biscuits fills the entire mouth, making people reminiscent.
For cookie-cutter fruit cream cakes, this texture is more likely to be a private hit!
· Production Materials ·
Cake preform:
5 eggs (about 60 g with shell)
Corn oil 50 g Milk 65 g
55 g of caster sugar
Low flour 60 g Coffee powder 15 g Cocoa powder 8 g
Filling: Light cream 150 g Cream cheese 100 g
Cocoa powder 3 g Salt 1 g
Caster sugar 15 g
Caramel cookies to taste
>>> production process <<<
1. Make cake embryos
Corn oil is first added to the cocoa powder and stirred well, which avoids the defoaming caused by the cocoa powder
2: Add ground coffee and continue to stir well
3: Add milk and stir well
4: Sift in low powder and stir until dry powder is not visible
5: Add egg yolk, stir smoothly with z- and stir evenly, the egg yolk paste state is delicate and slightly thick
6: Beat the egg whites, you can add a few drops of lemon juice, add fine granulated sugar three times, beat until wet foam
Preheat oven 170 degrees in advance
To make a cake roll, simply whisk the egg whites to the wet eagle's beak in a big curved hook state
7: First take part of the egg white and egg yolk paste and mix well
Mix the egg yolk paste well, pour it back into the remaining egg whites, and continue to mix well
8, the cake paste is shiny and delicate, pour into the baking pan covered with oilcloth or oil paper (28 *28)
9, smooth the cake paste, shake twice, shake off the atmospheric holes, put into the oven, the middle and lower layers, the upper tube 170 degrees, the lower tube 160 degrees, bake for 25 minutes, the specific temperature time, according to their own oven adjustment
10. After baking, tear open the surrounding oilcloth and let it cool
If you want to make a towel surface, you should tear off the oil paper at the bottom to avoid moisture
11. Make cheese paste
After the cream cheese has softened, add light cream, salt, caster sugar and cocoa powder and whisk.
Sent to about 80%, a firmer state, easier to roll up
12, this cake embryo is very soft, the roll will not peel, the towel surface is also very suitable
Cut a slope at the top and bottom of the cake and roll it up to look better
13: Spread over the usual cheese paste and add an appropriate amount of crumbed caramel biscuits to one-third of the place
Add the remaining cheese paste and spread it into the shape of a small hill
14. Roll it up with the help of a rolling pin
Holding the cake embryo in front of you with one hand, lifting the oil paper rolling pin with the other hand, rolling it over first, and then lifting the oil paper roll over
Press tightly with a rolling pin, arrange the shape, put it in the refrigerator, refrigerate for more than 2 hours and then cut
15, after refrigeration, the front will not fall off the skin
If your cake roll is peeled or cracked, you can squeeze it on top and decorate it with light cream
Spread a layer of light cream, draw the lines with a fork, cut into pieces, and decorate them with caramel biscuits
The brown color of the cake rolls, the brown color of the filling, the white of the outer layer, bumping together, only need to add such a simple decoration as caramel biscuits, it looks generous and high-class~
This caramel coffee cake roll, the aroma is particularly charming, the delicate and soft cake embryo is wrapped in a fragrant and smooth cheese filling, this bite of a variety of flavors is particularly perfect, recommended to you ~ ~
Tips:
1. What is the cause of the collapse of the cake roll?
In fact, after the cake rolls out of the oven, it is normal to retract slightly, hot expansion and cold contraction.
But if the retraction is too severe, consider these issues:
Whether the egg whites are sent in place / whether the batter is stirred too much, the gluten is out / the baking temperature is not enough or too much
2. What is the cause of cracking in the skin of the cake roll?
The egg whites are too hard, the egg yolk paste is too dry, and the baking is too dry
3. Why is the front of the cake roll peeled and there is no towel noodles?
Surface peeling is the surface of the skin has not been completely baked, can be in the last 2 minutes of the cake roll, turn into hot air baking;
There is no towel noodle, so try lowering the temperature of the down tube.
There is a certain temperature difference in the temperature of different ovens, and sometimes you need to do it a few times to get acquainted with the temper of your own oven.