Cake roll
By VicentaLakin
Recipe Recommendations
- low-gluten flour 60 grams
- matcha powder 7 grams
- fine sugar 50 grams
- eggs of 3
- corn oil 40 grams
- milk 40 grams
- light cream 150 grams
Steps for Cake roll
1
Prepare the ingredients
2
The egg-purified yolk split into two clean, oil-free pellets. The milk and corn oil were poured into the yolk and the egg-cutting instrument was mixed with a uniform emulsion form。
3
low-banded flour mixed with tea powder is sifted into the yolk paste, mixed in eight words and z by an egg-beater, with a rubber-scratch plattering of raw flour on the side of the basin。
4
The egg cleaner first creates a large fish eye bubble with an electric puncher, then adds a third of the fine sugar to continue to stir, and the rest of the fine sugar is added twice。
5
Battered eggs to wet hair bubbles, i.e. the triangle where the protein is bent after the egg-cutting instrument。
6
Take one third of the good egg lumber and add it to the yolk paste, using the technique of up and down, evenly. "Don't draw the rings."
7
I'm going to dump the good paste in the rest of the egg paste。
8
Again, it's even. It's pouring into a grill with oilpaper。
9
the oven is preheated, 160 degrees - 170 degrees, medium level, 12 - 15 minutes baked, then baked to the top of the surface and dried out. (bake size 25 and 27 cm long)
10
Creamed cream is stored in the refrigerator for at least 12 hours and is fed into the container with fine sugar。
11
An electric omelet to the point where you can keep the line。
12
The dried cake was stripped off from the oilpaper, still under the cake, with the cream on the surface。
13
Gradually roll up the cake with oilpapers and fix it for at least 20 minutes。
14
Put a long piece of paper on a roll of cake, sift on the glucose-resistant powder, remove the piece of paper and squeeze the light cream out。
15
Disc。Cake roll Make Tips
1. Use the freshest eggs possible. If they have been refrigerated, remove them beforehand and let them reach room temperature.
2. When mixing the yolk mixture with the egg whites, fold them gently and quickly. Do not stir in circles or over-mix to prevent the egg whites from deflating.