Cake roll
By VicentaLakin
I've shared a lot of the cake in my previous articles, and today I share the taste of tea, because with the summer coming, the weather is getting hotter, and the taste of tea is a little bit refreshing, but many of the friends who have just entered the pit have personally written to me saying that the cake rolls have been lost, and I don't know what the problem is. Protein-transmission problems: These include over-transmitting and under-stretching, over-stretching, and “crumbing” of the cake embryo as a whole, so that rolls can break easily, while failure to do so can melt easily and the roasted cake embryo appears in the pudding layer. Baking temperature: The cake embryo is thin, and most of it fails if the roasting temperature is poor, the temperature is high and the surface is too heavy. 3. Baking time: Based on the temper of its own oven, which is usually between 160 and 180 degrees, the bake time is also very important, provided that the surface is slightly coloured, and each oven is different, basically 18-25 minutes, adjusted to the temper of its own oven. 4. Water loss during the cooling process: baked cake embryos are easily convulsed when they are dry, with a light sheet of oil on their surface to avoid dry surfaces. 5. Differing: The correct handing over of the cake is important, allowing for rapid flatting of the cake, and uneven mixing is also an important reason for the cake embryos to drum up large bags in the baking process. To make a nice towel cake roll, the tarpaulin is a better choice than the oilpaper, and it's easier to handle
Recipe Recommendations
- eggs of 4
- low-gluten flour 40g
- matcha powder 6G
- corn oil 35g
- milk 35g
- fine sugar 55g
- light cream 200g
- corn starch 7g
Steps for Cake roll
1
TO MAKE TEA CAKE EMBRYOS, TO SEPARATE THE EGGS, TO BE PLACED IN TWO DRY AND OILLESS CONTAINERS, TO BE REPLACED WITH WHITE VINEGAR, MILK AND CORN OIL IN THE SAME DRY CONTAINER, TO BE FULLY MIXED WITH EGGS, TO BE COMPLETELY EMULSED WITH 2. LOW-BANDED FLOUR AND POWDERED TEA, TO BE SIFTED TOGETHER INTO THE BASIN, TO BE MIXED WITH EGGS TO DRAW THE WORD “Z” BY 3.YORE, TO BE JOINED TWICE, EACH TIME IN THE SAME WAY, IN A SMOOTH MIX, AND EVENTUALLY SMOOTHING, NON-PARTICLEED TEA WITH YELLOW TEA AND SPARE。
2
The fine sugar is evenly mixed with corn starch, the electric omelet is activated at high speed to produce protein, the sugar and maize starch mixture is added three times during the break, and eventually the day-to-day egg-beater is presented with a big bend。
3
A third of the protein cream is added to the tea yolk paste with a flat 6. And then all of it goes back to the rest of the protein cream, and the blending and mixing is even 7。
4
Oil paper is laid in a square dish of 28 cm long and the cake is poured to the plate at a distance of 20 cm。
5
The oven (Berce 5400) and above is preheated at 170 degrees, in the middle, for 18 minutes, with a few strokes of the furnace, and when the hot water comes out, the oil paper is drawn and dragged to the bed to dry。
6
Turning the cake over, tearing out the oil sheet, using two web racks, getting a nice towel face, flipping the cake embryo again, facing up, putting a piece of oil paper on the surface and laying it cold。
7
To make tea and cream, 30 grams of light cream mixed with powdered tea, remaining cream placed in the basin, with fine sugar 13. The electric egg-pumper spreads both light cream and sugar at high speed, adding pre-mixed light cream, continuing high-speed hairing until the texture is clear。
8
When the cake embryos have a little bit of temperature left, they are cut off by an angle of 45 degrees, e.g., by painting the cream, and a third of their peri-side is piled up into small hills, rolled up with a cane。
9
When they are rolled, they are placed in a freezer for one hour, they remove the cut and each cut is wiped clean。
10
Full of tea and cream。
11
I can't finish the cold storage。