[Changdi oven trial 2] - honey red bean Qifeng cake roll

[Changdi oven trial 2] - honey red bean Qifeng cake roll

Introduction:

"Still continue my Changdi oven trial report, thanks to gourmet world and Changdi electric. Last time I made honey bean toast, I left a lot of honey beans to make today's cake roll. Let honey red beans bring happiness to family as sweet as honey. I'm going to make red bean buns in two days. I've been doing it with red beans these days. ha-ha. Making desserts for your family will enhance your happiness. Let's have a try. Try, you will find that, in fact, do their own pastry, as long as the requirements are not too high, it is really not too difficult. Wish you all success as soon as possible

Production steps:

Step 1: put oil paper in the baking tray. Take out the eggs from the refrigerator to warm them up. Separate the yolk from the protein. Make sure that there is no oil or water in the protein container

Step 2: Add 20 grams of sugar into the yolk, mix well with a straight beater until the sugar melts

Step 3: mix the salad oil and milk evenly, add into the egg yolk paste several times, mix well

Step 4: sift the low gluten flour and mix it irregularly with a straight beater to form a yolk paste (do not over stir to avoid gluten)

Step 5: beat the protein to the thick foam, add 30g sugar

Step 6: beat the protein until the lines appear, and add the remaining 30g sugar

Step 7: continue to beat until close to hard foam. Start to preheat the oven while beating the protein.

Step 8: add one third of the protein cream into the egg yolk paste and stir evenly with a scraper

Step 9: mix the remaining two-thirds of the cream with step 8

Step 10: add honey red beans, stir well with scraper

Step 11: pour the egg paste into the baking pan and smooth the surface with a scraper

Step 12: put it in the middle layer of the oven, heat it at 190 ℃, heat it at 170 ℃, bake it for about 15 minutes, take it out, tear off the oil paper on the four sides, and let it cool

Step 13: spread the simple cream evenly on the cooled cake slices with a scraper

Step 14: roll up and refrigerate for 30 minutes until set.

Step 15: remove the oil paper and slice it

Step 16: how to make a simple cream: 1. Soften the butter at room temperature, add the powdered sugar, and mix well with a scraper or hand beater until the powdered sugar is mixed in the butter. Return the fresh milk to room temperature.

Step 17: 2 beat the butter with an egg beater.

Step 18: add 3 times warm fresh milk to the whipped cream paste in a small amount for many times, and beat it to a smooth and delicate state to form a simple cream

Materials required:

Qifeng cake material: egg yolk: 4 pieces

Sugar: 60g

Protein: 4

Low gluten powder: 80g

Corn oil: 40g

Milk: 40g

Honey red beans: 80g

Simple cream material: salt free butter: 80g

Powdered sugar: 20g

Fresh milk: 40g

Precautions: 1. Honey red beans on the market are usually packed tightly. In order to avoid piling up in a certain place, they should be fully dispersed and then added into the egg paste. 2. The recipe comes from "teacher Meng's cake roll". The original recipe is 100g honey red beans. It depends on personal habits. I've cut down a little so that I can make red bean buns and ice cream in the future. If there is no upper and lower tube independent temperature control oven, adjust the temperature to 180 degrees, upper and lower fire, middle layer, about 15 minutes.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet