Corrugated Cake Roll [Medium Gluten Flour]


Egg yolk paste: 5 egg yolks 98g all-purpose flour
65g milk Salad oil 65g
23g sugar 1/4 tsp baking powder
Protein paste: 5 egg whites 60 grams of sugar
A few drops of vinegar

Egg yolk paste: 1. 5 egg yolks, 98 grams of all-purpose flour, 65 grams of milk, 65 grams of salad oil, 23 grams of sugar, 1/4 teaspoon baking powder, 2. Mix the baking powder and flour first, then sieve 3 Secondly, set aside, 3. Take a pot, break up the egg yolks first, then pour in milk, salad oil and sugar, mix well, 4. Sift in the sifted flour before, 5. Stir it until there is no grain, Don't stir too much to avoid the gluten of the flour, set aside aside protein paste: 6. 5 egg whites, 60 grams of sugar, a few drops of vinegar 7. Pour the vinegar into the egg whites, 8. Beat the egg white with a whisk When the fish eyes are bubbly, add 1/3 of the fine sugar and continue whipping until the egg white begins to thicken. When it is thicker, add 1/3 of the sugar. Continue whipping until the egg white is thick and the remaining 1/3 sugar appears on the surface. 9. Continue to beat for a while, when the egg beater is lifted, the egg white can pull out the curved sharp corner, It has reached the level of wet foaming. If you are making chiffon cake rolls, you can pass the egg white to this level. But if you make regular Qifeng cake, you still need to continue whipping. When the eggbeater is lifted, the egg white can pull out a short upright sharp angle, which indicates that it has reached a dry foaming state and can stop whipping. After the dry foaming, don't continue whipping. If the whipping is too much, the protein will start to form a block, which will cause Qi Feng's production failure.

How to Make Corrugated Cake Roll [Middle-Gluten Flour] Step 1

1. Beat 1/3 of the egg white paste into the egg yolk paste, 2. Gently stir with a spatula (mix from the bottom up, do not stir in a circle to avoid protein defoaming), 3. After stirring evenly, mix the egg white Pour all the paste into the bowl of egg yolk paste. 4. Fold up from the bottom until the egg white and egg yolk paste are fully mixed. 5. At this time, the oven is preheated at 180 ° first, and the baking tray is lined with greased paper. Pour the cake batter into the baking tray, smooth it out, hold the baking tray with your hands and shake twice to shake out the large bubbles inside. 6. Squeeze the wavy lines with chocolate sauce and put it in the preheated oven Bake at 180 ° for 30 minutes, 7. Take it out immediately after baking, baked, 8. Tear the bottom of the oil paper, turn the cake over the face, 9. Roll up the cake, 10. Roll well, with the mouth down, 11. Let cool, 12. Cut open,

The practice of corrugated cake roll [Middle-gluten flour version] Step 2

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