It's an original chili roll
By VicentaLakin
I have a little partner who asks me how the cake rolls can be unbreakable and not stick together in the wetness, in other words, with paint and height. I'm not making cake rolls as often as bread, but I'm thinking about it, so I'll share with you two tricks today. The main points that want the cake rolls to remain unbreakable and thick are: I. The proteins don't have a hard hair, and the tremors of the big hooks are appropriate; II. The roasting temperature should not be too low and the time should not be too short; and III. Scroll out the oven to make the cake piece a stylish “remember”。
- sweetening
- baking
- an hour
- ordinary
Steps for It's an original chili roll
1
Cake rolls are ready: eggs, milk, low-banded flour, corn oil, proteins with fine sugar; eggs weighing between 42 and 44 grams each, adjusted to four if they weigh between 65 and 70 grams with ordinary big eggs; fine sugar can be replaced with non-constructed white sugar; milk can be replaced with the same amount of fresh water or fruit juice。
2
Corn oil and milk are in the basin and mixed with eggs。
3
Low-banded flour is poured into milky corn fluids, mixed in an irregular direction with eggs。
4
Equator yolk is separated, the egg is drained into an oil-free, water-free bowl, and the yolk is fed directly into the pasta。
5
Flows of yolk with eggs, which in turn are evenly mixed with paste, become fluid, fine yolk paste, and are placed in reserve; if the room is hot and dry, the evaporation of the evaporation of the lid and the surface dry skin。
6
The egg cleaners use electrically to break their hair at a low speed and fall into fine sugar three times: when they pop out of a thick bubble, make out of white, thinner hair bubbles, make out fine and have a few textures; when they lift up an egg pump, the protein paste is in the state of a big bend, the hair ends; and the main point: no high-speed strokes, although saving time, but the protein is rough and unstable, and the cake tissue that is easily melted and baked in mixed cakes is rough; at this point, the oven starts to warm up to 180 degrees。
7
One third of the protein is taken into the yolk paste and mixed equally with the egg。
8
Put the mixed pasta back in the protein pan。
9
Scratching is even with a razor; if there is a protein block that is not easily mixed, which means that the protein is too hard to pass out, it is necessary to mix it evenly with a razor; and the mixed cake is fine and bright。
10
Scratch the cake into the 28*28th anode grill, where the oil sheet is prepared in advance; the paste on the surface is scraped。
11
The roasted dish is sent to the middle of the pre-heated oven, with a fire of 180 degrees and 18 minutes; the temperature and time are adjusted to the actual conditions in which the oven is used。
12
A few strokes of the dish behind the stove。
13
A pendulum can be used; if it is, it will take only three minutes to flip。
14
Cut around the cake piece, pull it off the grill, cover it with a clean sheet of oil on the surface, and put the cake back on。
15
Use a cake knife for three knives on the side of the body while it's warm, but do not cut through, then roll it into a roll and roll it to two thirds, so that the cake piece can form a “memory” stylish, and it won't crack; find a wallside or a fixed thing to block the part of the roll with a stick or something to prevent the cake from coming back。
16
On hand there is the remaining cacao butter pate, which cuts 45 degrees to the edges of the cake near and far, forming a slope, which can be improved and looked better after a roll of rolls; butter plating when the cake rolls are completely cool, if the jam is hot; and a thicker three centimetres from the edge of the body, with a thinness on the other side, to work together。
17
Cake rolls are full, not a crack。
18
Packed with oilpaper, the cake eggs were pressed below and frozen in the fridge for 30 minutes。
19
Cut off the unorthodox parts and give the cake rolls the same size as they like; if you want to be more beautiful, you can use more cream on the surface to decorate the cream and fruit, and it'll be gorgeous。
20
It's the original twirl roll. The cake's softIt's an original chili roll Make Tips
Cake rolls are thinly thick and therefore need to be heated at high temperatures, so that the cake paste then swells and the moisture is not easily lost, and if baked at low temperatures for long periods of time often results in excessive evaporation of the water, and the rolls can break; the temperature and time of the actual roast can be adjusted to the actual circumstances and personal habits of using the oven; and 2. The drying of the oven and a half-rolling of the oven will facilitate the rear roll。