A taco roll
By VicentaLakin
Many people fail to make cake rolls, especially when they break open, and the result is over. If the cake is not torn apart, in addition to temperature and time, there are two key points to note: one is that the protein does not have the same hardness as the twilight cake, and the other that the flour is not too much, even if other materials, such as egg corn and milk and sugar, are used the same amount as the twirl cake, and the flour must be reduced in order to increase the light and softness of the cake piece. It's better than good. Follow me. You can make a perfect cake roll. In addition, the success rate is very high when it comes to new recruits, who must be steady and steady, each step must be put in place, and the material ratio should not be reduced. My formula is not standard, but it's used in the process. For starters, please do it in standard quantities. There's a certain base of friends who can do it in my oily sugar formula。
Recipe Recommendations
- eggs
- low-gluten flour 50 grams
- mashed Taro appropriate amount
- corn oil 25 grams
- cold water 45 grams
- fine sugar 30 grams
- sweetening
- baking
- several hours
- senior
Steps for A taco roll
1
The cake rolls are ready: 60 grams of eggs weighing the shell, 50 grams of flour, 25 grams of corn oil, 45 grams of cool water, 30 grams of sugar; cold water can be replaced with 50 grams of milk; fine sugar can also be replaced with non-coated white sugar, which is relatively small and can be adjusted to 40-50 grams in normal taste; corn oil can be replaced with soy oils, salad oils, sunflowerseed oils without visible odor。
2
The eggs are separated, and the eggs are fed into an oily, waterless bowl。
3
The yolk is pumped out with their hands and is then added to corn oil, cool water, evenly mixed and oil-free。
4
Sifting into 50 grams of low-banded flour; flour must be sifted, so that the flour room is air-filled, is less perturbable and baked cakes loose; 50 grams of flour is much less than 80 grams of normal twilight cake, which is the key to success。
5
The flour is evenly mixed with the yolk solution with a hand pump, the egg-beater is lifted and the yolk face is lined down; it is set aside。
6
Eggregation is used to eject large bubbles at high speed and drops one third of the fine sugar when the liquid is not seen。
7
One third of the fine sugar is poured when high-speed white foam comes out。
8
One minute high, then midway, until the protein appears to have a visible pattern, then slows down, making the protein paste more delicate。
9
Turning on the eggbeater, the protein paste is the best way to make a cake roll; I'm a little hard this time, and the proper cake roll is the second map, and that's the second key to the cake roll that can't break。
10
Appropriate protein paste。
11
One third of the protein is taken into the yolk paste; the oven begins to preheat 160 degrees。
12
Smash it from the bottom up evenly。
13
Put the mixed cake back in the protein pan。
14
Scratching down or evening down with a razor, because of the small amount of white sugar in the protein and the lack of detail in the protein paste, the paste is also slightly rough。
15
28*28 Cubes are pre-painted with oil sheets, paste the cake into the oven, slash it with a razor and scratch the surface。
16
The oven is sent to the lower and middle of the preheated oven, with a fire of about 160 degrees and 30 minutes, adjusted to the actual situation in the oven。
17
The baked cake comes out of the oven immediately, drags the cake onto the hanger, rips it off around and covers it with a bigger sheet。
18
Five minutes later, the piece of cake flipped over, and the large piece of paper turned over, slashing the piece of cake, rubbing the tarp on the face of the cake roll, cutting both ends, so that it doesn't have to be even, and the tail is so tight, that it leaves a blank; if it's dry as I have it, it can be put on the cake piece in a pie。
19
From this side close to his body, he rolls forward with a large sheet of oil, without a cane, and with his hand, in due course, to the bottom。
20
The cake rolls to its final form, and it is put in the middle, the oil paper is wrapped in the cake rolls, fixed at both ends with a clamp and frozen in the fridge for about 20 minutes。
21
The colded cake and the tarp are more adhesive, cutting off both ends with a cake knife; the middle slices as it pleases。
22
If there's a cake brand, you can put it on the cake roll, rightA taco roll Make Tips
1. The amount of white sugar in this formula is very small, so the eggs must be fresh; either the eggs should be cooled in the fridge for a few minutes before cooling; or the amount of white sugar should be adjusted to the normal use of 40-50 grams to keep the protein paste strong, especially for new hands, not to reduce the amount so that the failure of the paste does not lead to the loss of bubbles; 2. the amount of white cake is the best in the state of a big bend, the cake roll is soft and the amount of flour is not too large; the size of the cake is not too much; the temperature and the time of the roast are adjusted to the actual condition of the ovens used, the molded material; the cake rolls should not be dried up to prevent excessive water loss and a roll of water would break; 4 cake rolls can be kept in cold storage for three days; 5 mashed potatoes can be replaced with other jams or plating; and the clay mud is made: porcelaine, steamed with clay, milked with milk, fresh milked with milk and dried up for a few minutes。