[Banlan striped cake roll] a new version of Xiaoqing cake in summer

[Banlan striped cake roll] a new version of Xiaoqing cake in summer

Introduction:

"At the end of summer, although the hot summer is going to pass, when autumn Tiger comes, it's more muggy. No matter what you do, you'll sweat all over. In this weather, you feel worse about what you eat. Xiaobao takes a fancy to the cake roll of a local cake shop. I have a look at it. It's just the green cream cake roll with pigment. What's the result The color of green, in such weather, is really a little attractive. But I don't eat the cake with more additives outside. I go home to make the peace of mind cake by myself. Moreover, I use Banlan oil, a natural pigment. I'm too relieved. Therefore, this week's cake variety is decided. I eat a small fresh version of Banlan striped cake roll. I make it by myself, with enough materials and peace of mind. In fact, the cake roll is a very basic method. The only difficulty lies in the top of the roll. Wrap it in tinfoil after the roll. After 30 minutes of shaping, it will be very round and beautiful. Don't roll it tightly like I used to. If you don't reveal the stuffing, you can still change the shape. Remember, it's light, creamy and sticky. "

Production steps:

Step 1: separate the egg yolk from the egg white, and put the egg white into a basin without water and oil.

Step 2: add 3 drops of white vinegar to the protein, add all the sugar and beat until the small hook can be pulled out.

Step 3: add milk and oil to the yolk.

Step 4: mix well until you can't see the oil star.

Step 5: sift in low gluten flour.

Step 6: stir until there are no granules.

Step 7: divide the egg yolk into two parts, add 6 drops of Banlan oil to one part, and stir well. (I'll finish all these steps with an egg beater.)

Step 8: add the beaten protein to two portions of egg yolk in three times.

Step 9: mix carefully from top to bottom.

Step 10: mix carefully from top to bottom.

Step 11: spread sticky paper on the baking tray and put the mixed cake liquid into two flower mounting bags.

Step 12: then squeeze one by one onto the baking plate. After squeezing, knock the baking plate hard to discharge large bubbles.

Step 13: select the procedure of baking cake in the oven, preheat 160 degrees, put the baking tray into the penultimate layer and bake for 20 minutes.

Step 14: after whipping the cream, add 3 drops of Banlan oil and stir well to make it green.

Step 15: turn the baked cake upside down on the baking net, let it cool slightly, and then spread the cream when it is still slightly warm.

Step 16: roll up with tin foil and set in refrigerator for 30 minutes.

Step 17: take it out in 30 minutes.

Step 18: take out the cutting block.

Materials required:

Eggs: 3

Milk: 40g

Low gluten flour: 60g

Sugar: 50g

Blended oil: 20g

Banlan oil: right amount

White vinegar: 3 drops

Note: 1, the bowl to send protein must remember that there must be no water and oil, even if only a little, your protein will be finished, you will not be able to send up. I put in all the sugar at one time. It's OK. 2. When mixing the egg yolk and protein, you should use the method of cutting from top to bottom. You can't scrape circles to stir the batter. It will defoaming. 3. My oven is from Changdi's computer version. There is a special program for cake. The fixed time is 20 minutes and the firepower is 160 degrees. 4. Roll the cake roll, put less cream at both ends, roll it gently with small force, as long as the time is fixed, you don't have to worry about it spreading. If you push too hard, it will change. 5. Don't omit the final 30 minutes of shaping, otherwise, it's easy to spread when cutting.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: milk flavor