Sea salt cap cake roll
By VicentaLakin
A lot of people in the steam oven say that it's too good to be sealed, that there's no bigger desserts like cake rolls, and after a lot of attempts, they've been able to make beautiful cake rolls with a 25-liter steam oven. In turn, the towel face, the thin, thin, colorful and flat inner layer, is as perfect as a “ towel”. Unlike the traditional cream cake rolls, the cream in this one is sour and sweet
Recipe Recommendations
- low-gluten flour 75 grams
- fine sugar 65 grams
- milk 70 grams
- corn oil 60 grams
- eggs of 4
- stuffed cream 100 grams
- Light cream with cream 100 grams
- yogurt 60 grams
- sea salt 1 gram
- mango appropriate amount
- strawberry appropriate amount
- blueberry appropriate amount
- sweet fragrance
- baking
- an hour
- simple
Steps for Sea salt cap cake roll
1
First, the eggs are separated, the egg is emptied into a clean bowl, which must be clean and waterless, and the egg yolk is emptied into another basin。
2
A mix of milk and corn oil is made, and a single and complete mix of hand-to-egg mix is applied to waterless oil。
3
Sift in low-strength powder, and use the hand-pumper to make low-strength flour and to mix it into dry powder。
4
Pour the yolk in the pot, mix it evenly with a manual omelet, mix it into a liquid yolk paste。
5
Equation passes to thick bubbles, adding one third of the fine sugar to a little bubble。
6
Add another three cents of fine sugar to the thin foam。
7
Add one third of the remaining fine sugar and corn starch, and use low-speed barter for protein cream, so that it can reach a wet little hook。
8
One third of the finished protein will be taken into the yolk paste, and the cake will be evenly mixed with a razor, which will be bludgeoned from the bottom to the bottom, so that the protein will not be seen。
9
Put the just-mixed paste back in the protein, even the cake paste, evenly, and the mixed paste is liquid。
10
28*28 gold plate with tarpaulin or paper。
11
The paste is then slowly poured into the gold plate at 20 cm above the desktop and flatted in the plate。
12
The steam oven is preheated with a temperature of 150 degrees and a temperature of 10 minutes. When the heat is ready, the cake is pasted in the steam oven and baked at 150 degrees and 28 minutes。
13
When the time came to get out of the oven, it was two strokes down from a 20-centimeter height, and the heat came out。
14
The piece of cake was then immediately removed from the gold plate, placed on the drying web, torn the oil sheet under it and placed a sheet of oil on the surface and put the cake completely cool。
15
The light cream is added to the fine sugar, which is distributed at a medium speed with an electric omelet, to the point where the texture is obvious。
16
When the cake is cold, cut into four pieces and buttered separately。
17
Two more rolls into a cylinder。
18
Light cream with 1 gram of sea salt and fine sugar with 60% hair is slightly texture fluid。
19
Add yoghurt mixture evenly。
20
The cream is on the cake roll, with strawberries, blueberries, mango decorations, and the surface is sifted with glucose。Sea salt cap cake roll Make Tips
1. When the cake rolls are involved in light cream, the light cream should be applied in a more rigid manner so as to facilitate the fullness of the roll-up and shape and to be careful not to overspread. Another important problem when cutting cakes is the sticky knife, which tends to make the cakes we cut out ugly. To resolve this problem, the knife will need to be roasted on fire for a while and then cut it when it's hot. This method can be used to cut cake rolls, which is also appropriate for other cakes, which can be packaged in oilpapers for 10 minutes or cooled in refrigerators, once they have been cut. It's a better shape when it's frozen, and it's harder to crack when it cuts