The original cake roll

By VicentaLakin

The original cake roll
The cake rolls I'm sharing today are original, the cake embryos don't add any fruit and vegetable powder, there's no additives in the cream, it's a good choice for the kids, the cake rolls are straight, the rolls are back, it's popularly said whether the towels are outward or outward, and it's easier for a person to suggest that the newer start with this. I've added some corn starch to stabilize the protein cream so it won't melt easily, so I'm going to increase the chances of success

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Steps for The original cake roll

  • Make The original cake roll step 0
    1
    Preparatory work begins with the separation of warm eggs, the discharge of eggs into dry, waterless, oil-free bowls, the placement of egg yolk in dry bowls, and the preparation of electric egg-beaters。
  • Make The original cake roll step 1
    2
    The warmer milk and corn oil are weighed together and the fine sugar and corn starch are put together, evenly mixed。
  • Make The original cake roll step 2
    3
    The process of pumping milk and corn oil with eggs in full flattening, with white milk and no floating oil is called emulsion and must be done in place。
  • Make The original cake roll step 3
    4
    LOW-BANDED FLOUR HAS BEEN SIFTED INTO THE EMULSION, WHICH IS MORE OR LESS SMOOTHED BY THE USE OF EGGS TO DRAW THE WORD “Z” AND IS NOT CONVOLUTED, OTHERWISE THE LOW-BANDED FLOUR IS EASILY CRAMPED。
  • Make The original cake roll step 4
    5
    THE YOLK IS ADDED TO THE PASTE TWICE, EACH TIME EVENLY BY DRAWING THE WORD “Z”, AND THE NEXT TIME IT IS ADDED, IT IS SMOOTH, NON-PARTICLE-FREE, AND THE YOLK PASTE IS PREPARED AND PUT ASIDE。
  • Make The original cake roll step 5
    6
    When the yolk paste is ready to handle the omelette, the electric pyroscope is fast and the omelette is sent to the big fish eye。
  • Make The original cake roll step 6
    7
    The fine sugar and maize starch blends were added to the proteins three times, one third to the fish eyebrow and the electric omelet continued at high speed。
  • Make The original cake roll step 7
    8
    The bubble starts to become thin, the volume expands slightly, adding the remaining third of the fine sugar, and continues to spread at high speed。
  • Make The original cake roll step 8
    9
    Tattoos appear at the point of passing through the egg, adding all the remaining fine sugars and continuing to pass them at high speed。
  • Make The original cake roll step 9
    10
    The final state of protein frosting is that the lifting of the eggbeater is so short that it bends down, that is, the state of wet hairing, which can be judged by the angle of the protein cream in the basin or by the state of the protein frosting in the head。
  • Make The original cake roll step 10
    11
    Take one third of the distributed protein cream and add it to the good yolk paste, with a mix and roughly evenly mixed。
  • Make The original cake roll step 11
    12
    The mixed yolk paste was all poured into the remaining protein cream, and the mix was even and the cake paste was finished。
  • Make The original cake roll step 12
    13
    The square, with a diameter of 28 centimetres, does not stick the grill, lays oil paper in advance, dumps the cake 20 centimetres above the grill vertically into the oven, wipes the surface with a scratchboard, notes that if it's made out of light, it must be smoothed here, and I'm making towels today, so I wipe it up at random, and shakes the bubble。
  • Make The original cake roll step 13
    14
    The oven is preheated, 170 degrees upper and lower, mid-level, and roasted for 18 minutes。
  • Make The original cake roll step 14
    15
    Once out of the furnace, pulls the edge of the oilpaper, drags it to the frame, rips out the oil sheet around it, hangs it for a minute or two, waits until the surface temperature drops slightly, covers a slightly larger sheet of oil paper, flips the cake on the other shelf, and if it is covered immediately, it is likely that the skin will fall off。
  • Make The original cake roll step 15
    16
    Tearing down the bottom of the paper, it presents a nice towel face, then covering a new, slightly larger piece of paper, and flipping the cake again with the net。
  • Make The original cake roll step 16
    17
    Cover a sheet of oil paper when it's cold, avoiding dry skins, excessive loss of moisture, flaring of cake embryos and cracking of rolls。
  • Make The original cake roll step 17
    18
    The cake is drying out of cream, which is frozen more than 24 hours in advance, pours into the basin, inserts fine sugar, and electric egg beaters are distributed at high speed。
  • Make The original cake roll step 18
    19
    Send it to a tattooed stereo, about eight distributions。
  • Make The original cake roll step 19
    20
    cake embryos must not last long, dry and be coated with cream. creams of cream can be stored in refrigerators until they are used. at one end, the cake embryos are cut down by 45 degrees and part of it is cut down. the formula is just as good as the e-roll, all of it is painted on the cake piece。
  • Make The original cake roll step 20
    21
    Rolling up, rolling up, not rushing up, holding the oil paper carefully, fine-tune the position, tighten it, fix it with tape, freeze it in the refrigerator for more than an hour。
  • Make The original cake roll step 21
    22
    When the cake roll is fixed, it's taken out, cut down on both ends, wipes the knife every time it's cut, and it's easy to cut out a nice cake roll。
  • Make The original cake roll step 22
    23
    Super delicious。

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