How to make a simple and classic cake roll

How to make a simple and classic cake roll

Introduction:

"Simple formula, simple operation, one can learn, very delicious, no longer have to worry about the rupture of the cake roll It's the first time that I find that there are few cakes that I can't bear to eat. This is the second attempt. There are many deficiencies in all aspects. What I do is not very ideal, but I have to share. Because it's very delicious, it's very worth trying! For the first time, light cream was used for sandwich, and kastar sauce was made this time. You can make it by yourself according to the original recipe, smear jam and put some fruits you like. It's also delicious! In my n lessons of failure, the cake roll has never been successful. Since then, I only mentioned the word "fear". At the beginning of learning baking, I tried all kinds of new things. For the first time, I was very excited. I really didn't understand the meaning of rolling pin here The edge needs to be cut How beautiful Thinking too much, at the moment of curling, completely failed Later, I tried different recipes and continued to be frustrated. It turned out that it wasn't because I was overconfident, but I couldn't understand how they did it? One day, I found this recipe on the Internet and collected it for more than two months. On the one hand, I didn't dare to try it for fear of being hurt again. On the other hand, I found it difficult to photograph the beauty of this cake. Until a few days ago, I opened a can of light cream and wanted to consume it as soon as possible In my various uneasy and uneasy state, try again. After the defeat, people are always careful. At the moment of curling, they are in a panic. They don't know where to put their hands It's unexpected. It's not broken. It's very soft and delicate! "

Production steps:

Step 1: weigh all ingredients and prepare: separate the egg white, yolk, powder, sift, heat and melt the butter

Step 2: add 20g sugar into the egg yolk

Step 3: stir and whiten slightly

Step 4: protein, add white granulated sugar in three times, stir until 7 minutes, the texture will drop slowly and will not disappear soon (before wet foaming)

Step 5: add the yolk to the egg white and mix with the manual beater

Step 6: sift the flour into the egg paste, and mix evenly with a rubber scraper (cutting and mixing is also acceptable)

Step 7: add the melted butter and sprinkle it on the scraper as evenly as possible to make it spread on the batter and stir evenly

Step 8: pour the batter into the baking pan slowly, flatten and tap to eliminate the big bubbles

Step 9: put the preheated oven into the middle layer at 200 ° C and heat it up and down for about 10-15 minutes. When the skin is golden, take it out, turn over and tear off the bottom oil paper immediately

Step 10: air till it's not hot, cut the edge, and make it more beautiful

Step 11: filling

Step 12: roll the edge, gently push up the rolling pin, try to roll tightly and evenly, wrap it in oil paper, refrigerate for more than 30 minutes, and cut it into pieces

Materials required:

Yolks: 5

Fine granulated sugar: 20g

Protein: 4

Low gluten flour: 40g

Melted butter: 40g

Note: the cake roll is introduced here. You can match the sandwiches at will. Oh, the recipe comes from Yan se blog baking: a 25cm square baking plate with the middle layer of 200 ° C and the upper and lower heat for 10-15 minutes. One preparation: separate the egg white and yolk; sift the powder; heat and melt the butter; stick oil paper on the baking plate * for the eggs used in baking, please warm them in advance * sometimes when the powder is mixed, caking occurs, It may be the storage method of flour or the storage time. To avoid this kind of situation, try to sift the protein several times as much as possible and use the manual egg beater. The tissue will be more delicate. Don't be afraid of tiredness. It's rare to use the manual egg beater here. However, through observation, you will find that the stable protein will not defoaming, but will be more delicate Keep the butter at normal temperature, overheating will cause defoaming (after water heating, turn off the fire and continue to put it in the pot to maintain a certain temperature) * preheat the oven in advance, and the specific preheat time is set according to the size of the oven * the choice of filling is not single, as long as there is more initial edge, less tail or blank * the temperature of the cake should not be too low, which will cause fracture Rolling pin is not necessary when the temperature is high. Sometimes I think it is unnecessary. As long as the strength is lighter, there is no problem

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet