Ever since eating the caramel sea salt cake, I can't forget that special taste and made a caramel sea salt cake roll today. The chiffon cake is infused with Earl's black tea, which has a rich caramel aroma and a faint taste of sea salt in the cream, which is really just right and delicious.
By tina exquisite life
Caramel sauce
Caster sugar 125 g
Light cream 125 g
Cold water 30 g
Sea salt 3 g
Cake rolls
Milk 50 g
Corn oil 45 g
Low gluten flour 60 g
Egg yolks 85 g (about 4-5 eggs)
Egg white 150 g (about 4 eggs)
Caster sugar 60 g
Light cream 280 g
1. First, let's make caramel sauce.
2: Pour 125g of caster sugar and 30g of water into a small pot, heat slowly over medium-low heat, do not stir.
3. As the temperature rises, the liquid begins to bubble, and no stirring is required at this time.
4: Gradually the liquid becomes thick and the color turns dark brown, turn off the heat at this time.
5, pour in 125 grams of light cream after heating, this step will cause the liquid in the pot to splash, so pour little by little, stir at the same time.
6: Finally, add sea salt and stir.
7, caramel sauce is completed, can be put into a small bottle, usually whether it is bread or added to milk tea, coffee is particularly delicious.
8. Let's start making cake rolls.
9, a carton of milk plus Earl black tea bag boiled after boiling, turn off the heat, use a spatula to fully press the tea bag, milk for milk tea color after fishing out the tea bag. Take 50 g of milk and set aside. The rest of the milk is added to a spoonful of caramel sauce for a delicious cup of milk tea.
10, 50g black tea milk with corn oil.
11: Stir well with egg pumping until there is no oil slick.
12. Sift in low gluten flour.
13: Draw a shape with the egg and stir well.
14: Add the egg yolks.
15: Draw a shape and stir into a uniform and delicate egg yolk paste.
16: Drop a few drops of lemon juice in the protein.
17. Beat the egg white with an egg whisk, and add fine sugar three times in the process, namely when the egg white is white, when there is obvious texture, and when the hook can be lifted.
18. Whisk the egg white to a small curved hook state.
19: Add a portion of the egg white to the egg yolk batter.
20: Stir well.
21: Pour the entire egg yolk paste back into the egg whites.
22: Stir well.
23, 28cm square plate spread the oil paper, pour in the cake paste.
24, let the cake paste be leveled in the mold, especially the four corners should be full of cake paste.
25: Preheat the oven in advance and bake at 150 degrees for 25 minutes.
26. After baking, open the oil paper to dissipate heat and let the cake cool well. The surface can be covered with oil paper according to the situation to avoid air drying.
27: After the cake is cold, start to whisk away the light cream. Mix with 280ml of light cream and 30g of caramel sauce. (If you need to decorate the surface of the cake roll, beat more light cream)
28, cream whisked until there are obvious lines do not disappear, relatively hard state.
29: Cut off a 1 cm cake body diagonally on one side of the cake so that the cake rolls are more tightly connected.
30. Pile the light cream like a hill in the center of the cake, and the sides can be smeared on both sides.
31. Lift both ends of the oil paper and roll the cake into an o-shape.
32: Turn the interface over and tighten the cake roll with a ruler or rolling pin.
33. Wrap the rolled cake rolls in oil paper and refrigerate them in the refrigerator for more than 1 hour.
34. After the shape, the cake roll is cut open and arranged into an o-shape, and if you like it, you can decorate it on the surface.
35. After removing 3-4 cm from each end of this cake roll, cut it into a 5 cm thick cake roll, which can be cut into 4 pieces.
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