Difficulty: Cut Pier (Beginner)
Duration: 30 to 60 minutes
Butter 40g
Low gluten powder 55g
Milk 55g
3 egg yolks
1 whole egg
3 proteins
Caster sugar 35g
Light cream 200g
Condensed milk 15g
Mango pulp to taste
1. Divide the eggs well, sift the flour, cut the butter, weigh the milk and sugar
2. Cut the butter into small pieces and heat them in a milk pot over medium heat until boiling, then remove from the heat immediately, pour in the sieved low powder and mix well with a spatula
3. Add milk 2-3 times and mix well
4. Add 3 egg yolks and 1 whole egg 3-4 times and stir well
5. Set aside the mixed egg yolk paste and set aside
6. Add fine sugar to the oven 160 degree preheat protein in 3 parts, beat until delicate, dense, shiny, pull up to show a large curved hook
7. Mix 1/3 of the meringue with the egg yolk paste and stir well from bottom to top
8. Pour back into the remaining meringue bowl, mix well to become a delicate and smooth paste, pour in a 28*28 square baking dish, the cake paste has good fluidity, and the flat end of the baking pan vibrates out of the bubbles
9. Place in the middle of the oven and bake at 160 degrees above and below for 22 minutes
10. Whisk the light cream during the cooling process, add condensed milk and whisk until 9 minutes over
11. Peel off the corners at the end of the cake body, spread the cream evenly on the cake body, and put the fruit at the starting position
12. Wrap the fruit slightly thicker with a slightly thinner end
13. Rolling pin lift the starting position of the oil paper, roll the first one, at this time the rolling pin leaves the cake roll can use the cream adhesion to slightly set, again close to the rolling pin to lift the oil paper rolling pin to fit the position where the oil paper falls, just the end of the cake roll Rolling pin pressed on the overlapping position of the two ends of the oil paper, close to the cake roll, the right hand presses the rolling pin, the left hand pulls up the oil paper tail end slightly tightened, so that the roll is better to look and will not be loose.
14. After rolling up, the oil paper is wrapped tightly in the refrigerator for half an hour and the shape is set and can be cut, the cream cake roll wants to cut beautifully, remember to rinse the cream on the knife and then cut a knife.
15. You're done, haha is not very stylish
16. In addition to the sticky skin problem mentioned in the article, the cake roll will also have a fracture problem in many cases, and the solution to this problem is to pay attention to the protein not to be overdone, and the second is that the cake roll cannot be baked for too long to cause it to be too dry.
Can't bake too dry on the fire and enough, many times will feel very contradictory, everyone's operation and oven have differences, so this balance point needs to find their own.
The oven that can be controlled can try to heat 170 under the fire 155 baking for 20 minutes, and the oven that cannot be controlled can then turn off the lower tube under the premise that the cake roll has matured but the skin is not hot enough, and only use the upper tube to continue to heat until the skin is suitable. In short, each family has different situations, different baking pans, flexible mastery.