Chiffon Cake Roll

Chiffon Cake Roll

Introduction:

Production steps:

Step 1: water + salad oil

Step 2: quickly stir with a manual egg beater until the water and oil are mixed

Step 3: add egg yolk and 20g sugar

Step 4: mix well

Step 5: stir evenly until there are no particles, and the egg yolk batter is ready. To be used.

Step 6: add a few drops of lemon juice to the egg white

Step 7: when the electric egg beater stirs the fish to the state of eye blister, add one third (about 20g) of 60g sugar and continue to beat

Step 8: whisk until wet foaming, add the last third of sugar and continue to beat

Step 9: until sent to ten hair state

Step 10: add 1 / 3 protein cream to the egg yolk batter, and mix well with a rubber scraper

Step 11: pour the batter into 2 / 3 protein cream and mix well

Step 12: preheat the oven, heat up and down, 175 degrees, middle 25 minutes.

Step 13: after baking, take out the cake and put it warm, tear off the oil paper, with the reverse side up and the front side down, and put a clean oil paper under the cake. Put on your favorite jam. I use the grape jam I made two days ago, sour and sweet.

Step 14: use a rolling pin to roll up the cake roll, just like rolling sushi with a bamboo curtain. Do not remove the oil paper after rolling. Wrap the cake roll with oil paper and set it for 10 minutes. Qifeng cake roll is ready~

Materials required:

Egg yolks: 4

Salad oil: 45g

Water: 45g

Fine granulated sugar: 20g

Low gluten flour: 80g

Egg white: 4

Lemon juice: a little

Cocoa powder: moderate

Note: 1, if you like fruity cake, you can change the water in the formula into orange juice or something. 2. Make sure that the surface of the cake has been dried, otherwise the pattern on the surface of the cake is easy to be stuck off.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet