Cream Chiffon roll

Cream Chiffon roll

Introduction:

"I haven't made a cake roll for a long time. This time, in order to eliminate the remaining half box of cream in the decorated cake, I specially tried the cake roll. For the first time, I made it so beautiful! It's exciting! Hehe, it seems that such a simple cake roll still needs some tips. "

Production steps:

Step 1: separate the egg white and protein, add 60g sugar into the egg white three times, beat until it foams wet

Step 2: add the remaining 20 grams of sugar to the yolk and beat until the volume becomes larger and the color becomes lighter

Step 3: add the cooking oil in two times, beat with the egg beater until the mixture is even, and then add the next time

Step 4: add milk and stir gently

Step 5: mix the low flour and baking powder and sift into the egg yolk paste

Step 6: stir evenly with scraper to make egg yolk batter

Step 7: mix the egg yolk paste and protein paste, and mix well

Step 8: pour in the baking tray with oil paper, smooth it, shake it with force, and shake out big bubbles

Step 9: put the baking tray into a preheated 180 degree oven and bake for 20 minutes

Step 10: out of the oven, reverse button

Step 11: tear off the oil paper while it's hot

Step 12: add 20g sugar to 200g cream

Step 13: put it on the cake

Step 14: roll it up when it's slightly hot and put it in the refrigerator

Materials required:

Eggs: 4

Oil: 50g

Low powder: 80g

Sugar: 100g

Milk: 50g

Baking powder: 1 / 2 teaspoon

Note: 1, cake roll does not need to hit hard foam. 2. When mixing the cake paste, you should pay attention to the method of turning and mixing. 3. It won't crack when it's hot!

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor