Jelly cake rolls
By VicentaLakin
The success rate of making other types of cake has been much higher since it was perfect, and it seems that the basis is still very important, and it is easier to build on it. Seeing how many people in Weibo are making cake rolls lately, think about what I've been trying to do since I haven't made cake for a while, and it's the first time I've made a cake roll, and I've decided to start from the very basic。
Recipe Recommendations
- eggs of 4
- low-gluten flour 50 grams
- corn oil 50 grams
- water 50 grams
- jam appropriate amount
- fine sugar
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Jelly cake rolls
1
The egg yolk and the egg clear are separated into clean, oilless and waterless containers。
2
Ten grams of fine sugar, corn oil and water are evenly mixed in containers with yolk。
3
The egg clears are divided into 35 grams of fine sugar for distribution three times, until the pointy pointer is raised。
4
Low-precision flour sifts into mixed yolks, evenly mixed。
5
I've got an egg purifier that's evenly mixed with an egg pan。
6
Put it in a pan with oilpaper and wipe it down。
7
In the middle of the oven, 150 fires were fired and 120 burned for approximately 15 minutes. When it's out, it brushes a layer of jam on the surface while it's hot。
8
Puts the crutches on the back of the tarpaulin, the rolls on the crutches up, and the cake rolls and rolls in the opposite direction。
9
Cake rolls are wrapped in paper, frozen for a while, and the cake rolls are made. Just cut the cake rolls when they're ready。Jelly cake rolls Make Tips
1. I suggest that beginners do not spread too much jam, as it easily squeezes out during the rolling process.
2. This cake base is made using the Chiffon cake method; you can also refer to the previous section for a more detailed Chiffon cake recipe.