cake roll
By VicentaLakin
Recipe Recommendations
- milk fragrance
- baking
- several hours
- senior
Steps for cake roll
1
Butter insulation water melts.
2
Remove the butter from the hot water when it is about to melt completely.
3
Use the remaining heat to continue turning the unfinished butter into liquid.
4
Put the melted butter solution back into hot water to keep it liquid for later use.
5
Put the egg yolks and fine sugar into a basin, and beat in heat-insulating water until well.
6
Whisk until the egg yolk liquid becomes lighter and thicker. The egg yolk liquid needs to be completely emulsified.
7
Lift the egg beater and slowly flow down into a thick line like this.
8
Add baking powder, lemon juice, and salt to the egg white.
9
Add 75 grams of fine granulated sugar for egg whites in one go.
10
Use an electric eggbeater to stir at low speed first.
11
Beat to this extent: When the protein is more solidified, but it is still flowing, change to high speed.
12
Whisk until the egg white becomes a solidified, non-flowing, delicate meringue cream.
13
Then switch to low stirring for about one minute to remove large bubbles in the egg white.
14
Take 1/3 of the egg white and put it in the egg yolk paste.
15
Stir well egg white and egg yolk.
16
Then take the remaining 2/3 of the egg white and place it in the egg yolk paste bowl.
17
Continue to stir egg white and egg yolk evenly.
18
The texture of the mixed egg paste is very delicate.
19
Sift the low flour into the egg paste bowl three times.
20
Mix the flour and egg batter thoroughly each time before sifting into the next one.
21
The evenly stirred batter is smooth and smooth without particles.
22
For the second screening, you also need to stir until there are no particles.
23
The low flour sifted in the third time.
24
The butter should still be liquid at this time.
25
Take a small portion of the batter and place it in the butter solution.
26
Mix batter and butter quickly.
27
Pour it back into the batter bowl.
28
It can be seen that these two parts of batter are of two textures. When turning, try to mix well well, but don't stir for too long to defoam the egg white.
29
The final cake paste.
30
Scrape the cake batter quickly into the baking sheet.
31
Use a scraper to smooth the surface, shake it up and down a few times, and make the middle layer of the oven at 175 degrees for about 12 minutes.
32
Immediately after the baked cake slices are baked, tear the cake paper around them to dissipate heat.
33
When the bottom of the cake piece is not hot, turn the cake piece over and remove the oil paper.
34
Allow the cake slices to cool and set aside.
35
Put ice cubes and cold water in a basin and set aside.
36
Put the egg yolks and fine sugar in a bowl.
37
Beat together using a manual whisk until sugar melts.
38
Sieve in low-gluten flour.
39
Continue to stir well.
40
Pour the milk in one go.
41
Stir well.
42
Add a few drops of vanilla essence.
43
Put the basin on the stove.
44
Turn on a low fire.
45
Use an egg beater to stir the batter constantly.
46
The batter in the basin will become thicker and thicker, and when the surface of the batter begins to boil and bubble, the basin must be immediately removed from the heat.
47
Immediately put the basin off the fire into ice cubes and water to cool.
48
Cool until the batter has completely cooled, set aside.
49
The butter softens at room temperature.
50
Beat the butter first with an egg beater.
51
At this time, there were two basins, one was butter that had been beaten and the other was batter that had been cooled down.
52
Add the batter to the butter paste in three times, beating each time until the butter and batter are completely mixed before adding the next one.
53
The texture of the prepared muslin is very delicate.
54
Mu Silin's basin was refrigerated in the refrigerator for about an hour.
55
The refrigerated muslin is in a solid state and needs to be beaten again with an egg beater before being used.
56
Mu Silin was dismissed again.
57
It can be seen that the texture of Muslin is different from that of before refrigeration. In addition to being delicate, this is also more loose and smoother, and has better solidification properties, making it suitable for application.
58
Prepared printed handle.
59
Take one of them and bake it over low heat for about half a minute.
60
Then print it on the surface of the cake sheet.
61
After printing, apply muslin filling on the other side of the cake slice.
62
Spread the entire cake evenly.
63
Roll it up and place it in the refrigerator to chill and shape.