Strawberry Qifeng cake roll

Strawberry Qifeng cake roll

Introduction:

"Take the eggshell paste painting for example, this primary school student can do it, middle school student can do it, University art students can do it. But the requirements are different and the difficulty is different. With the same homework, even the background painting is the same, delicate and interesting is completely different, and the difficulty is less than double. When it comes to baking, it's the same. It takes a lot of effort and time to do it carelessly and delicately. I used to do it carelessly, watching TV while doing it. Now, if you want exquisite finished products, you can't use them as a whole, and you can't be in a hurry. If you are in a hurry, you will be in a mess. If you are in a mess, you will make mistakes, and the effect will be bad! Therefore, during this period of time, all birds have not disappeared, they have gone to practice hard! Of course, the current skill is still not enough, there are many flaws, but I'm constantly correcting them

Production steps:

Step 1: separate the egg yolk from the protein (the bowl must be oil-free and water-free), add 4-5 drops less lemon juice and 35 grams of sugar to the protein, and beat until hard foaming.

Step 2: add 30g white sugar to the egg yolk, beat, add 50g corn oil and 80g milk. Stir well to form egg yolk.

Step 3: sift in 80 grams of low flour.

Step 4: mix the flour and egg yolk.

Step 5: add a third of the egg yolk to the bowl.

Step 6: mix the egg yolk and protein for the first time.

Step 7: pour all the flour paste in Figure 6 into the bowl with protein.

Step 8: mix and stir for the second time.

Step 9: pour the mixed flour paste into the baking pan covered with oil paper. Tap a few times to shake the bubble out. Preheat the oven, heat 160 ℃ for 30 minutes. Middle and lower layers of baking pan.

Step 10: put it on the baking net after baking.

Step 11: in order to prevent the surface from cracking, gently spread a piece of clean oil paper.

Step 12: spread the whipped cream. Keep three centimeters on your head to roll.

Step 13: put in the washed and cut strawberries.

Step 14: roll the strawberries with a rolling pin and refrigerate for 30 minutes.

Materials required:

Protein: 4

Lemon juice: right amount

Egg yolks: 4

Low powder: 80g

White granulated sugar: 60g

Milk: 80g

Corn oil: 50g

Cream: 150g

Strawberry: moderate

Note: 1, when playing egg yolk, it is recommended not to use electric egg beater, manual is good! The manual egg beater draws "W" in the egg liquid, which can break up quickly. If you use an electric egg beater, it's easy to beat the yolk, which will affect Qi Feng's taste. 2. When mixing the batter, you must not draw circles, you must use the method of cutting and mixing. 3. After baking, be sure to cover it with a new oil paper, but don't stick it too tightly with the cake, otherwise it is easy to damage the smoothness of the cake surface when uncovering the oil paper. 4. All birds feel that low temperature baking is not easy to fail, the temper of each oven is not the same, so I provide the temperature for reference! The rolled cake roll must be refrigerated enough, otherwise it is not easy to form. At least 30 minutes, not in a hurry can be an hour.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet