Giraffe cake roll Qifeng cake roll

Giraffe cake roll Qifeng cake roll

Introduction:

"I failed to make a cake roll for the first time. After summing up my experience, I found that it was overcooked. Today, I made a cake roll for the second time. The pattern is very beautiful and there is no crack. The disadvantage is that 40 grams of cream is used, too little, and the roll is not tight enough. Next time pay attention to put more cream, less cake skin roll. The formula is still based on this principle: dry ingredients: wet ingredients = 5:8, one egg is regarded as 10g wet ingredients, and sugar is optional. This recipe can make two plates of thin cake skin and one plate of thick cake skin

Production steps:

Step 1: separate the yolks and whites and put them into a bowl without oil and water. Mix egg yolk with 20g sugar until light.

Step 2: add the egg yolk and stir well.

Step 3: add the sifted low powder and starch mixed powder to the mixed yolk paste, and stir in one direction to make the powder paste mixed into smooth satin shape. Note: please use a quick and gentle method to stir to avoid tendons.

Step 4: turn on the oven and preheat to 170 degrees. Now it's time to get rid of the protein. Add two drops of white vinegar to the egg white and beat with the beater for a while. Add 1 / 3 white sugar when the protein is fisheye like, (40g white sugar); add 1 / 3 white sugar when the protein bubble is too delicate to be formed; add remaining white sugar when the protein has clear lines. Beat the protein until it is dry and foamy. That is, you can see the short triangle without bending when you lift the egg beater.

Step 5: Take 1 / 3 of the protein paste into the batter and stir quickly, then pour it back into the basin of the protein paste and stir quickly.

Step 6: take a small amount of batter and put it into the fresh-keeping bag. Cut a small hole at the tip of the fresh-keeping bag. Then you can start to extrude the light colored pattern of giraffe. Put this plate of light colored pattern into the preheated oven, bake for 1 minute, then take it out and let it cool.

Step 7: sift cocoa powder into the batter and mix well.

Step 8: pour the batter into the baking pan covered with oil paper and scrape it flat with a scraper. Beat the bottom of the baking pan with your hand and shake out bubbles. Then put it in the oven and bake at 170 ℃ for 10 minutes.

Step 9: put the baked cake skin upside down on the baking net, tear off the oil paper while it's hot and let it cool. At this time, add sugar to the cream to beat.

Step 10: put the cooled cake skin with the pattern facing down on the oil paper. Spread the whipped cream evenly on the non patterned side of the cake skin, then roll it up and set it in the refrigerator for 1 hour. If you don't have cream, you can brush some honey water or roll it up without adding anything.

Step 11: cut the shaped cake into sections and enjoy it

Materials required:

Low powder: 80g

Starch: 10g

Cocoa powder: 10g

Eggs: 4

Water: 70g

Corn oil: 50g

White granulated sugar: 60g

B light cream: 100g

B white granulated sugar: 20g

Note: 1. Light color pattern should not be baked for a long time, it's good if it's shaped. 2. Don't bake the cake skin too long, or it will crack easily

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet