Almond cake roll

Almond cake roll

Introduction:

"The cream filling used in this cake roll is the basic cream filling, which makes the cake more fragrant; the cake baked by adding almond powder into the low flour has a strong almond flavor; the cake covered with almond paline (prunine, almond sugar, crisp sugar made from almond) makes the cake more fragrant and has endless aftertaste."

Production steps:

Step 1: prepare almond flavored whole egg hairstyle cake roll batter material, pour honey on the fine granulated sugar and weigh together for standby;

Step 2: mix the low gluten flour, corn starch and almond powder well, then sift and set aside; heat the milk and keep it cool before use;

Step 3: lay the baking paper; reference: coffee flavor stump shaped cake roll http://m.meishichina.com/blog/539874/#0 -Qzone-1-81890-d02d2a4e8d1a374a433f596ad1440 step 10

Step 4: to make batter, please refer to: coffee flavor stump shaped cake roll http://m.meishichina.com/blog/539874/#0 -Qzone-1-81890-d020d2a2a4e8d1a374a433f596ad1440 step 1-6 mix the egg, sugar and honey to beat. When "8" is written on the surface of the egg, the hardness will not disappear for a long time, and the texture is fine and glossy;

Step 5: add the sifted powder material and mix it evenly with a rubber scraper;

Step 6: pour the warm milk on the rubber scraper, spread it on the whole surface of the batter, and quickly mix it with the rubber scraper; preheat the oven at 210 ℃;

Step 7: pour the batter into the baking tray (size: 28 * 38cm), spread the batter around with scraper until the overall thickness is uniform;

Step 8: put the batter into the preheated 210 degree oven, middle layer, heat up and down, bake for about 10 minutes;

Step 9: take out the paper together with it and put it on the cooling rack, cover it with another piece of baking paper and let it cool. After cooling, tear off the paper sticking to the cake pieces;

Step 10: put the fully cooled cake piece on the baking paper with the colored side facing up, pour 3 / 4 of the cream filling on the cake piece and spread it, and then press 3 indentations horizontally along the outer edge of the cake piece with the scraper; (please refer to the log for the practice of almond cream filling)

Step 11: fold the outside edge of the cake into a small part along the indentation, and press it tightly;

Step 12: take the folded cake part as the center of the roll, pull the paper forward and roll up the cake at the same time. After rolling, stick the paper on the top of the cake tightly to the roll, then tighten the paper on the bottom, twist it into candy, and put it in the refrigerator for more than 30 minutes;

Step 13: tear off the paper on the cake roll, put the opening of the cake roll down on the panel, cover the whole surface of the cake roll with the remaining cream filling, tighten the two ends of the mousse rim with both hands, and gently slide over the surface of the cream filling to smooth the cream filling;

Step 14: Sprinkle almond Palin on the surface of the whole cake roll; (please refer to the log for the practice of almond Palin)

Step 15: cut it into 3cm width to eat;

Materials required:

Eggs: 4

Fine granulated sugar: 80g

Honey: 25g

Low gluten flour: 55g

Corn starch: 55g

Almond powder: 55g

Milk: 40 ml

Basic cream filling: 200g

Almond paline: 100g

Note: when using the scraper to press three indentations along the outside edge of the cake, the width should not be too narrow, otherwise it is not easy to operate, and the cake is easy to break, so I pressed it a little narrow, and it broke.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet