Fresh fruit cream cake roll

Fresh fruit cream cake roll

Introduction:

"Fresh fruit and cream cake roll, in sponge cake involved in their favorite fruit, soft cake, fragrant fresh fruit and rich cream together, this is the popular fresh fruit cake roll."

Production steps:

Step 1: put the whole egg liquid into an oil-free and water-free beating basin, and add sugar;

Step 2: heat the egg basin with water (the water temperature is enough), mix the egg and sugar evenly with the manual beater, and leave the basin away from the hot water after the sugar is basically dissolved;

Step 3: start to beat the egg liquid with the electric egg beater until the egg beater is lifted, the egg paste flows down slowly and can leave a clear mark, and the beating is completed;

Step 4: sift the low flour into the egg paste;

Step 5: mix the egg paste and flour evenly with a mixing shovel. After no dry powder, add milk and mix evenly to make cake paste;

Step 6: pour the mixed cake paste into the baking pan covered with oil paper, shake the baking pan a few times, smash the bubbles in the cake paste, and put it in the preheated oven, 190 ℃, 17 minutes;

Step 7: take out the baked cake, remove it from the baking pan, put it on the air rack, and remove the oil paper while it is hot;

Step 8: after the cake is cooled, brush the fruit juice evenly (the production of fruit juice: mixed with sugar, water and rum);

Step 9: put the cream and sugar into the egg bowl and beat until 78 minutes;

Step 10: cut the strawberries and kiwifruit into small cubes;

Step 11: spread the oil paper under the cake, smooth the cream with a spatula on the cake with fruit juice, and sprinkle the diced fresh fruit;

Step 12: lift one side of the paper, roll up the cake slowly until it reaches the other side of the cake. After rolling, put it into the refrigerator for 1 hour.

Materials required:

Whole egg liquid: 200g

Low gluten powder: 80g

Milk: 36g

Fine granulated sugar: 10g

Water: 15g

Strawberry: moderate

Cream: 200g

Kiwifruit: moderate

Sugar: 10g

Rum: 5g

Note: when whipping light cream, beat it to 78 points. When the beater lifts the attached cream, it will not drop quickly, indicating that it has been whipped well. When rolling the cake, the pad paper mainly acts as the rolling curtain. If you brush the cake with fruit juice, it's very moist, or you don't need to brush it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet