Yellow peach cake roll

Yellow peach cake roll

Introduction:

"It's cake roll again. I'm addicted to making cake roll recently. I prefer to make a cake roll with a baking pan rather than a model. From the beginning of preparation, to the cake out of the oven, rolled up into the refrigerator, the whole process can be completed in almost an hour. And it's more flexible to decorate and more convenient to eat. Before the festival, I made four sweet potato cake rolls in a row. My family ate two and sent two out. Although my son said he was not tired of eating, I lost interest in doing the same thing. It's better to play in different ways. The yellow peach can I bought was originally intended to make yellow peach pie, but I didn't bother to do it, so I just used it to make the filling in the cake. The soft and tender Qifeng cake, with some Q yellow peaches and sweet cream, tastes great. If you don't like canning, you can also match it with fresh fruit, kiwi fruit, broken pineapple and strawberry

Production steps:

Step 1: add 15g sugar into the yolk, mix well with a straight beater until the sugar melts

Step 2: mix the corn oil and milk evenly, add them into the egg yolk paste several times, and mix well

Step 3: sift the low gluten flour and mix it irregularly with a straight beater to form a yolk paste (do not over stir to avoid gluten)

Step 4: add 45g sugar into the protein three times, beat until it is close to hard foaming. Start to preheat the oven while beating the protein

Step 5: add one third of the protein cream into the egg yolk paste and stir evenly with a scraper or beater

Step 6: mix the remaining two-thirds of the protein cream with step 5. Stir well with a scraper

Step 7: pour the egg paste into the baking pan and smooth the surface with a scraper

Step 8: enter the middle and lower layers of the oven, heat 190 ℃, heat 170 ℃, turn on the hot air, bake for 15 minutes, take out the oil paper from the baking tray, tear off the oil paper on the four sides, and cover the surface with a clean oil paper after 5 minutes. If the upper and lower tubes cannot be separated from the temperature control oven, put it in the middle layer, 180 degrees

Step 9: hold the oil paper on the surface and bottom with both hands at the same time, turn the cake over, and then tear off the oil paper at the bottom to make the bottom face up

Step 10: spread the whipped cream evenly on the cooled cake slices with a scraper, and place the yellow peach slices on one side

Step 11: roll up and refrigerate for 30 minutes until set

Step 12: remove the oil paper and repair the side irregularity. Slice before serving

Materials required:

Yolks: 3

Milk: 30g

Corn oil: 30g

Low gluten flour: 60g

Sugar (egg yolk): 15g

Protein: 3

Sugar (for protein): 45g

Fresh cream: 150g

Sugar: 15g

Canned yellow peach (2 pieces): About 100g

Note: 1. The whipped cream will melt when heated, so it is not necessary to send the whipped cream in advance. The process of making the stuffing is very simple, and the time is very short. It's not too late to make the stuffing when the cake is out of the oven and cooled. 2. The stability of Nestle cream is poor, so it is not suitable for mounting flowers. But it's OK to use it as stuffing or mousse. However, the action of slicing is a little slow, and some parts are still a little embarrassed. It doesn't matter if it's eaten at home, but if it's used as a gift or as a snack to carry out, it's better to use a more stable cream like Anjia to decorate the cake

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet