Cake roll with cream cheese
By VicentaLakin
The new oven comes home, always making regular cakes to check its temperature. It's used to twirling cakes, which are light and delicate. Like to continue making a beautiful cake roll with Tsim Fung's technique today. The new oven is pink, and in order to match the beauty of her, I have made a pink little make-up of the cake roll today, drawing a little bit of care, and wrapped a pink heart in the middle, so that the inside and out of the oven would fit in with my oven. In fact, small changes in life always bring in small surprises, so it's very spiritually satisfying. The pink heart in the middle is cream cheese, which is fine and salty; the outside is also cream cheese and light cream, so that the whole is well integrated and different from the traditional cream. Especially when it's cold, it tastes like fine, smooth, chubby cheese, and my son likes the whole cake roll by himself。
Recipe Recommendations
- shelled firewood egg of 4
- low-gluten flour
- white sugar for protein 60 grams
- corn oil 30 grams
- qingshui 40 grams
- edible red pigment few drops of
- cream cheese 400 grams
- light cream 110 grams
- white sugar 40 grams
- Eat pink pigment few drops of
- sweetening
- baking
- several hours
- senior
Steps for Cake roll with cream cheese
1
Let's start with the middle pink hearts: materials: 100 grams of cream cheese, 40 grams of light cream, 10 grams of sugar, drops of pink chromosomal, twice as much as all these materials, because I made two hearts; butter cheese in advance, softening room temperature2
Use an electric omelet to slide in a granular form, with light cream and a little pink3
Continue to use the electric omelet to keep the mix even and thick4
Put cream cheese in the bag5
Clean and dry water with cardiac molds, cut a small mouth at the front end of the bouquet, squeeze the cheese paste into the mold, not fill it all, and leave room for plenty at the end6
Two-and-a-half pairs, cards, extra cheese, a piece of oil paper, a plaque, a heart-shaped pattern on it, then covered in a grill, and then squeezed into the extra space; the molds were put into the freezer for a few hours, until they were fully condensed and then used7
Pick up a piece of oil paper, set up a grid, draw a heart pattern on it and lay it on the grill. Internal8
Now make cake rolls: 50 grams with veggie eggs, 65-70 grams of low-banded flour, 60 grams of sugar, 30 grams of corn oil, 40 grams of water, drops of chlamydia9
The egg yolk is separated and the protein is in the oilless and waterless basin, so it'll be ready to go10
The yolk is then added to corn oil, fresh water, evenly mixed with oil-free water; white sugar is free, water is converted to the same proportion of milk11
The flour is sifted, and because of its different water intake rates, the flour can be saved about 10 grams12
Hand-pumping eggnuts in an irregular direction evenly mix flour and yolk, lift up an egg-pumper, flow in thicker and smoother and, if too thin, sift the reserved 10 grams of flour into the mix13
Now, let's start with the protein paste14
Add 20 grams of sugar when you hit the protein in fine white form15
When the protein is visible, add the remaining 20 grams of sugar; then the oven starts preheating, 160 degrees, about 10 minutes16
A mid-speed low-speed beating, which makes the bubble thin, feels a little resistance, and when the protein is luminous, the egg is lifted at the edge of an egg-beater, and the protein comes out with a big hook17
Take a little bit of yolk paste and double the protein paste, drop a few drops of erythrobin, even with a small spoon18
Put the red cake in the sack, put another oil sheet in the oven ahead of time, squeeze the red cake paste on the clean oil sheet according to the previous drawing of the heart; this step must be quick, because the longer it takes, the easier the protein paste in the big basin to melt; then send it to the middle of the pre-heated oven, bake it for two minutes, and then bring it out to dry19
At the same time, take one third of the protein into the yolk paste and mix it evenly by mixing and cutting20
Put the mixed paste back into the protein pan, and continue to mix it into fine cakes in the form of curling and cutting21
Put the cake down on an earlier dish and scratch the surface with a razor. Ping22
Back to the middle of the oven, 160 degrees, 20 minutes23
Once out of the oven, pull the piece of cake out of the oven, put it on the hanger, tear away the oil sheet around it, and lay a clean sheet on the surface to prevent excessive evaporation and drying24
Five minutes later, turn the cake over and tear out the oil paper at the bottom. Look, a red heart appears; clean oil paper is covered in the surface25
Here's to the heart: 300 grams of cream cheese, 70 grams of light cream and 30 grams of white sugar; and to put cream cheese and white sugar in an egg jar and melt the insulated water, so that it's thinner and cooler26
Put the cold cream in the cheese paste. Medium27
Just mix it with an eggbeater28
Smash the cream cheese evenly on the cake, and the beginning parts can be thicker, and the end ends thinly29
Take out the frozen pink cheese patch from the mold, fast30
Take the right length to the end of the cake piece31
Scroll down, wrap it up with oil paper, press it a little harder so that it closes its heart; when it's done, it freezes in the fridge for more than an hour before cutting it out for consumptionCake roll with cream cheese Make Tips
The mid-heart must be made of condensed foods, if only with simple light cream, which is difficult to define and cannot be deformed; I must use an egg that is free of wood, which is less of an egg than an ordinary egg, so the flour must be kept in part to prevent too dry and difficult to mix; the red heart-shaped cake must be squeezed quickly so that it does not overburn the large basin; the time and temperature of the roast is adjusted by the temper of the home oven; and the cake slice must be completely cooled before the heart breaks to prevent the temperature from melting。