Chifeng Cake roll
By VicentaLakin
It's light and soft, a lot of people like it. It doesn't matter if there's a crack on the surface of the twilight cake, but instead of the “East African Rift Valley”, it's more fragrance than the unbreakable. But if it's on a cake roll, it's not so beautiful. Someone made a cake roll with an 8-inch casserole recipe, which is definitely not going to work. Because the thickness of the two is different, adjustments are made to the temperature and time of the formulation and roasting. And I have learned some lessons from most failures and instability, and share them here. High temperature of 170-180 degrees (adjusted for different ovens), approximately 20 minutes. This piece of cake, which is very hot and baked in time, has a very high rise and does not experience a significant contraction when it comes out of the oven, there is no pudding in the cake, and loose cakes are covered in cream and fruit, looking beautiful and eating beautifully. In addition, the flour in the 8-inch twilight cake formula is reduced, and I usually use about 100 grams of low-twisted flour for 8-inch twig, while the cake rolls are reduced to about 60 grams to make it softer. Some people think it's the cake roll that's the key to success, not all of it. When the proteins reach wet hair bubbles and a big bending hook is found, but what matters is the temperature and time mentioned above. These two elements are understood, and even if the proteins are dry with wetness, it is okay。
Recipe Recommendations
- Arowana low-gluten flour 60 grams
- eggs
- corn oil 40 grams
- milk 50 grams
- fine sugar
- light cream 100 grams
- strawberry several
- sweetening
- baking
- an hour
- ordinary
Steps for Chifeng Cake roll
1
The cake is ready: corn oil can be replaced with soybean oil, salad oil and soybean oil without visible odor; milk can be replaced with the same amount of water and juice; eggs and shells weigh about 65 grams; cake needs low-banded flour and other flour can affect taste。
2
Eggregation, separation of yolk, emptying of eggs into oilless, waterless bowls。
3
In the yolk, corn oil is added in turn, mixed evenly, followed by salad oil, evenly mixed; flour is sifted in low bands, evenly mixed in irregular directions, with no dry powder, no particles, and put aside。
4
The egg purifiers used electrically to shoot a thick bubble at a medium speed, without an egg purified form, and added thin sugar three times, after a rough bubble, after a thin white hair bubble, after a white one with a visible pattern, and when at the end they felt a little resistance, when they turned off the power source, they lifted the egg-beater, and the protein paste showed a wet bubble with a larger bend。
5
Preheat ovens, 170 degrees up and down; then take a third of the protein into the yolk paste and mix it with a manual battery。
6
Puts the mixed paste back into the protein paste, tumbles it evenly with a razor, and it's fine and radiant。
7
The cake was poured into the square oven with the pre-painted oil sheet and the surface was razed with a scratchboard; the escalator hit a few times, and the atmospheric bubble was blown out。
8
The baker with paste is sent to the middle of the pre-heated oven, 170 degrees, up and down, 22 minutes; the time is adjusted depending on the actual situation in the oven and the quality of the oven。
9
When the oven is out, the warmer gas will be blown a few times by the lifting of the oven; the cake piece will be dragged to the dryer by pulling the oil sheet; the face will be covered with a clean oil sheet; there will be a crack in the bottom right corner of the picture because there is no oil paper on the side of the oven, and the cake will stick to the oven and pull it out when it is towed; so the experience has been learned that either the oil sheet inside the oven will be properly paved; or it will be cut off along the side of the mould when it comes out。
10
Refrigeration of light cream for more than eight hours into an eggbasket, with 10 per cent of the fine sugar in the amount of cream, with a medium-speed before a low-speed bump to 9 for distribution, and with a fine and texture that cannot easily flow。
11
The cake sheet is turned over, the paper on the bottom is torn to the bottom, and the sides are torn to the sides, and the thicker cream is to be put on the bottom, the thinner it is to be painted further away, and waterless strawberries are to be washed two or three centimeters from the bottom。
12
From the bottom up, wrapped with oil paper, which is at least half a size to freeze in the refrigerator before cutting up the pieces。
13
Sweet and soft twilight cake rollsChifeng Cake roll Make Tips
1. The temperature of making a kamikaze roll should not be low, so that the cake can be swollen and stymied quickly, and the cold bakery, while allowing the surface to be smooth and smooth, will collapse when it comes out, as I have learned many times; 2. The cake piece will cover the surface of the oven with a clean oil sheet to prevent the evaporation of the surface water from drying; a roll can be rolled in heat and make it softer; 3. The well-made cream cake roll will be kept in the freezer for three days; however, the water in the cream will be absorbed, the more time will be spent, the worse the cream taste will be worse。