Recently, the group of friends are licking a cake roll, named four small volumes. Why do everyone like this cake roll? I did it today to understand, because it is very difficult to crack (has not been cracked yet), the taste is soft, delicious, the key materials are particularly easy to remember, all are four ^ _ ^, I am not particularly good, A lot of friends are doing more beautiful, whether it is a positive roll or a reverse roll, they are very praised ~~~ Thanks to the group friends pineapple oil to create this formula, can not be more praise! Share it to the kitchen friends in the kitchen right now, I hope you like it too! What? 哒~~~ ps: The size of the baking tray is 28*28. The oven used is Hai C45. Like thick rolls, use large eggs, low-gluten flour to increase 5-10 grams, matcha flavor, matcha powder 7-8 grams instead of the same amount of low-gluten flour, cocoa flavor, 10 grams of cocoa powder replaces the same amount of low-gluten flour, then matcha, the sugar and moisture of cocoa increase by about 15 grams, red yeast and cocoa are similar. Please take a look at the tips before doing! ! !
The protein is beaten to a coarse foam, and the sugar is added in portions to a wet and hard state. Put it in the refrigerator and wait for it. When you send it, you can add a few drops of vanilla extract to the protein. Ps, some group friends hit the big hook, the result is also perfect.
The egg yolk is sugared with an egg beater and the egg yolk is white and the sugar melts.
Add oil and continue to stir evenly.
Add water and mix well.
Sift in low powder, mix well with a spatula and mix well with an electric egg beater. The time is about tens of seconds.
Remove the protein from the refrigerator and use a handful of shafts to change to a smooth state.
Take 1/3 of the protein and add it to the egg yolk paste. Pour all the whole protein and mix well. Pour into the grinding tool, shake it a few times, and bake in the preheated 180 degree oven for 18 minutes.
In the preheated Hai's C45 oven, fire it up and down for 180 minutes and 15 minutes. The firepower time is adjusted according to your own oven. After coloring, pay attention to the observation. If the color is suitable, you can take it out. PS, gold plate, bottom pad paper or tarpaulin, can not be padded, dip the baking pan must be padded paper or tarpaulin. After the cake is baked, the baking tray is dropped from the height of 30CM on the tabletop to shake the bottom of the heat. Then you can reverse the buckle on the net immediately, (after two minutes of reverse buckle can also be), grilled mesh pad paper, tear off the tarpaulin. Then buckle back, empty a piece of oil paper to cool. How to let it cool depends on whether you want to roll it or roll it back. I am rolling it up so I can cool it on the front.
200 grams of whipped cream plus 20 grams of sugar is sent to the cream that does not flow, hard enough. I use the blue windmill. The cream can be increased to 250 grams and will be more beautiful.
Apply the cream to the cake piece, the starting end and the sides are covered, the starting end is painted a little thicker, the end is thinner, and the tail is not painted 3 cm. Roll up with a rolling pin.
Refrigerate in the refrigerator for half an hour. I took it out after 10 minutes of freezing.
Take off the oil paper and cut off both ends to enjoy it.
Regarding the practice of egg yolk paste, I tried the egg method later, that is, first add 10 grams of sugar and mix well, then add low-gluten powder and mix well, then add egg yolk and mix well. The egg yolk paste will be very delicate, then the protein will be distributed. Mix twice with the egg yolk paste so that the protein does not need to be refrigerated. In short, find a way to suit yourself. . .
Send another rewind, the towel is also beautiful~~
The meringue must not be too hard, but it should be delicate and stable, first fast, and at least 2 minutes is slow. It can be beaten in every corner, so there is basically no bubble, the protein cream is soft but The bubble is very stable. The action of mixing the cake paste should be crisp and neat, and mix as quickly as possible (the second mixing and the third mixing) to avoid grinding and rubbing, so as to avoid defoaming. Immediately after the release, you can reverse the buckle on the grilled net, grill the mesh pad paper, and tear off the tarpaulin. Then buckle back, empty a piece of oil paper to cool. How to let it cool depends on whether you want to roll it or roll it back. Ps, the weather is colder, the heat dissipation is faster, when the cake roll is warm, you can first empty the volume, wait until the cream is finished and then open the cream, so it is not easy to crack. The cream that is involved is hard to beat. It is better to roll up. The cake roll must be cut and then cut. The knife is hot-hot and dried and then cut. Repeat the steps for each knife. Don't be bothered. .