Cake rolls, Swiss rolls
How to make a cake roll, please follow me.....
Tips:
1. Because I am a large baking dish, two rolls out of a plate, so I will use oil paper to demonstrate it, just like I am cold after directly rolling up with an oilcloth, first set the shape, set the shape for a while, you can open, and then spread the cream sandwich fruit. The cream is as hard as possible, and finally you don't have to be afraid of roughness when you hit the cream, rest assured to beat it! Roll it up tightly and press the edges against the closing point.
It is best to have another fine-toothed saw knife, saw it like wood, wipe it clean each time, and use it again. Not cut as clean and nice as I am!
2. About the sieving, I specifically weighed my eggs, the United States eggs are large, each has 65g, so the yolk paste is not thick, pro try not to use small eggs, chai eggs, if the eggs are generally small, then add a little more milk, adjust to the paste with a spatula slowly scrape a few times can pass the degree.
3. My screen has ear hooks and can be hung on the edge of the basin, so I don't need help from my family to work.
4. Regarding the plastic packaging box I use, I bought it locally in the United States, so there is no way to provide you with a way to buy, but now find a good size, or wait for our beautiful girl @ Summer 1314 to come back from Shanghai, let her go to grind, give you a discount She also has a set of drops.
The large baking tray used in the demonstration process, I have modified the square to fit the amount of 28x28 of the Sanneng Gold Plate, so there is no need to add or subtract.
First of all, let's talk about the preparation: now the perfect cake roll is made step by step to summarize the experience, the use of oil paper, but also used silicone pads, until now feel the best use of high-temperature oilcloth, so that the cake roll has a "towel bottom" texture, no wrinkles, oil skin, delicate cracking.
The high-temperature tarpaulin bought is cut on demand and is larger than the baking pan, which is conducive to the cake rolls being brought forward, as shown in the picture
Egg-style cake rolls
Beat the egg yolk and the egg white into two basins (the egg white pot needs to be anhydrous and oil-free)
Beat the egg yolks slightly with sugar until the sugar melts, without whipping.
Slowly add corn oil and whisk until emulsified
Add the milk and whisk evenly, I've seen someone say, "Don't stir in circles" I think it doesn't matter if you stir in a circle before adding low powder.
Add the sifted low flour, "z" word stirring, at this time do not draw a circle to stir, so as not to hit the gluten, then the cake will retract very strongly. If it doesn't matter if you feel like there are small bumps, we have the next step, the egg yolk paste to be sifted.
The delicate and knotless cake roll is your process, don't be too troublesome, although it is one more step, but it is not superfluous.
Sift the egg yolk paste and set aside.
Egg white to send, whisk medium speed, because I am a small desktop of the family, very labor-saving, not expensive, after loading the egg bowl automatically rotate, hit until the fish eye bubbles when dripping a little lemon juice, add a third of the egg white part of the fine granulated sugar, when the egg white is delicate without large bubbles, add the second time, until the third time, hit the egg white bird's beak.
This protein should not be too hard, after excessive expansion, there will be many folds on the front, and the roll to be rolled will affect the appearance.
Take a third of the beaten egg white paste and stir with the egg yolk paste, do not be afraid of defoaming, try to stir open, just like the usual stir-fry like stir-fry, popular enough, the second time to add the protein paste, the action can be light, until the third protein paste is added, stir and fuse.
Gently shake a few times to break the surface bubbles.
Lift up some from the top and pour it into a baking dish that has been laid with a high-temperature oilcloth, which can be dipped in a little corn oil with kitchen paper towels for anti-stick treatment, and the process of dripping down helps to disappear large bubbles. Gently break the surface bubbles and place in the oven, which has been preheated in advance.
According to their oven temperature, baking time: about 170 degrees 15 minutes or so, if the roll, you should add the circulating air function to bake for three more minutes, strengthen the skin, to prevent the roll when peeling.
The bottom skin is browned, the solution: either reduce the time or reduce the temperature.
The skin is not dry enough, there is residual wetness, the solution: prolong the time or raise the temperature
In short, according to the situation to find the law, each oven different brand, different temper, summarize it is more conducive to progress.
When it's time to bake, take out the baking tray, shake out the hot air, use the edge of the oilcloth with your hand, take the cake off the baking pan along with the oilcloth, and open the drying net on the surrounding pad to release the hot air.
This is the cake that has been baked I turned over to the reverse side in order to take a picture, very delicate and even, not too retractable, no folds, no oil crust.
Baking the perfect cake roll is only the first step, and the second step is how to roll it up, how to roll it perfectly.
I demonstrated today is a large baking pan, so I will find the old picture to demonstrate, after the cake is cooled, if you want to roll back, you don't have to get rid of the tarpaulin, roll up together with the tarpaulin, first set, with this step, the cake roll basically will not crack, just like the giraffe roll behind the picture, rolled up and placed for a while to set the shape.
If it is a positive roll, the cake should be re-covered with a new piece of oil paper, the cake is flipped over, the same way, along with the oil paper rolled up and fixed, if the cake skin is not old enough, this process may stick off the skin, so the peel is basically not enough to bake the fire.
This is a cake roll roll rolled up on the front
This is the reverse side rolled up cake roll
Roll up the trained roll.