A pine twilight roll

1

all materials prepared (without powdered powder can be omitted); tools: electric omelet, oven, straight non-clause (28*28 cm)

2

First, separate the egg yolk from the protein

3

We'll mix the yolk with the hand mixer, then we'll add 20 grams of fine sugar, and we'll use the electric omelet to swell and lighten

4

At this point, the yolk paste becomes sticky, and the color becomes light

5

We're gonna have to mix it up three times and then we're gonna have to do it again

6

You add 50 grams of water to the mix

7

Sift low-banded flour and powdered powder into the yolk paste

8

Hand-held mixers mix liquids with flour, and then electric egg-beaters mix them at low speed to smooth, thin particles. (The first mix of liquids with flour with manual mixers is due to the fact that flour does not fly when it's mixed with an electric omelet

9

Protein frosting: First, electrically hit the egg with a high speed to bubble

10

Add 20 grams of fine sugar

11

I'm going to use an electric omelet for high-speed distribution until there's a delicate foam

12

Add 20 grams of fine sugar, continue high speeds to a state where the stripes are visible and will not disappear immediately, and finally add the remaining 15 grams of fine sugar to a state of wet hair bubble (i.e. when lifting an egg-beater, the protein pulls out the curved angle)

13

Add a third of the protein cream to the yolk paste, mixed it with a bottom-up hand, so don't mess it up

14

And then all the paste in the yellow paste is poured into the rest of the protein frosting, and it's equally smooth from the bottom up to the smooth and thin

15

On the grill, a sheet of oil paper was poured into the cake, smug on the table, stunned the bubble

16

refrigerator 175 degrees preheat 10 minutes, baking: mid-level, upper- and lower-fire mode 175 degrees, 18 minutes (temperature and time only, adjusted for oven)

17

Once the cake's baked, you're out of the oven, you're gonna take a couple of shots, you're gonna blow the heat out of it, and you're gonna take the cake out and you're gonna cool it off on the grill

18

It's time to make cream, and light cream is added to the right amount of sugar. Scum

19

When the cake gets cold, the cream is evenly laid on the cake

20

The proper amount of meat pine

21

Roll up the cake, don't press too tight, or the cream will leak

22

You can cut it when you get it out of the fridge

1. The cake base is made using a chiffon cake, so the method is the same as making a chiffon cake. You must pay attention to all the precautions for making chiffon cakes (the container holding the egg whites must be free of oil and water, the egg yolks must be stirred thoroughly, use a cutting and folding motion when mixing the batter, do not stir in circles... for a detailed explanation of chiffon cakes, please see my previous work: How to Make Cake (Chiffon Cake in the Oven)). 2. Note that you do not need to beat the egg whites to stiff peaks for a cake roll; beating them to soft peaks, about 70%, is sufficient (this means that when you lift the whisk, the egg whites should pull up a curved tip). 3. Whipping the cream is also very particular; heavy cream must be kept in the refrigerator for storage in advance. In summer, it is recommended to chill the utensils you will use in the refrigerator as well. Do not whip the cream for too long, otherwise it will easily be over-whipped and turn into curds. 4. Baking time and temperature are for reference only; you need to adjust them according to the temperament of your own oven.