How do you make an extra whipping cream cake roll? How to make a rich cream cake roll

About 65 shells of eggs with shells. The baking tray is a 28 x 28 cm three-energy gold plate, non-sticky.

In fact, this kind of unfed roll is easy to roll with bare hands, and there will be no gaps in the roll while it is hot.

Please see the tips before you do!

Ingredients: 4 eggs.

75 g of whipping cream.

30 grams of milk.

Salt is thrown away. 60 grams of low-gluten flour.

60 grams of caster sugar.

Make a few drops of homemade vanilla extract or lemon juice.

To prepare the whipping cream cake roll Weigh 75 grams of whipping cream, 30 grams of milk, stir well, sift in a drop of salt, and 60 grams of low-gluten flour. Preparation of whipping cream cake roll Step 1 Stir well with a manual whisk, you can use a spatula to assist in mixing well, and see that the small particles are pressed and mixed with a spatula. To prepare the whipping cream cake roll Step 2

Add 4 egg yolks and mix well in the same technique as in the previous step. To prepare the whipping cream cake roll Step 3

4 egg whites hit the coarse bubbles at medium speed, turn to high speed, add 60 grams of caster sugar in 3 times, beat until there are lines and turn to slow speed, finish the bubbles and beat until wet, and get a very delicate and smooth merinue.

ps, you can add a few drops of homemade vanilla extract or lemon juice to the egg white to remove the smell, and you can also not add the egg if it is fresh. To prepare the whipping cream cake roll Step 4

Take a spatula meringue and add the egg yolk paste, mix evenly with a whisk irregularly, mix well, this step doesn't care what the technique is, stirring can be assisted with a scraper at the same time. To prepare the whipping cream cake roll Step 5

Pour in the remaining meringue in two more portions, and quickly chop and mix well with the egg yolk paste.

The detailed instructions for this step can be found at the end of the tip. To prepare the whipping cream cake roll Step 6

Pour the batter slightly higher into the baking sheet.

The baking tray can be padded with oiled paper or tarpaulin, and the three-energy gold plate can also be padded at all.

Shake the batter a few times to spread the batter on a baking sheet, and shake it firmly a few times to shake off the large bubbles. To prepare the whipping cream cake roll Step 7

Bake at 180 degrees for 15 minutes. When baking, pay attention to the color of the surface of the cake, and bake more if the color is insufficient.

The fire time is adjusted according to your own oven temper. To prepare the whipping cream cake roll Step 8

Throw the baking tray from a height of 30 cm on the table, shake out the heat, let it cool for about two minutes, the cake will retract a little, separate from the baking tray around it, and scratch it around with a demoulding knife. To prepare the whipping cream cake roll Step 9

Roll it up while it's hot and you're good to go. To prepare the whipping cream cake roll Step 10

It's good to cut off the two ends, and try to roll it up a little tighter to look better, I have a little gap on one side, which is not perfect. To prepare the whipping cream cake roll Step 11

Cut it open and enjoy. To prepare the whipping cream cake roll Step 12

Cake rolls: 4 eggs, 45 grams of sugar, 50 grams of milk, 40 grams of corn oil, 60 grams of cake flour, 5 drops of lemon juice, 120 grams of whipping cream, 10 grams of sugar.

Tiger skin: 8 egg yolks, 35 grams of sugar, 18 grams of corn starch.

嶷做法巷。 Mix the corn oil and milk and stir well, sift in the cake flour and mix well, add the egg yolk and stir until smooth and particle-free.

2. Add lemon juice to the egg whites, add sugar and beat them in three times, beat and pull up the egg whites with a curved hook, divide one-third of the egg whites into the egg yolk paste and mix evenly, and then pour them back into the egg white basin and continue to mix evenly.

3. Put it in the middle layer of the preheated oven, heat it at 160 degrees for 20 minutes, tear off the oil paper from the oven and cool it until it is warm, smear it with cream and roll it up, put it in the refrigerator to refrigerate and set it (add sugar to the whipping cream and beat it until it has obvious lines).

4Now make tiger skin, add sugar to the egg yolk and beat until fluffy, add cornstarch and continue to beat, beat until the egg batter drips for 5 seconds and does not disappear, put it in the middle layer of the preheated oven, 200 degrees for about 8 to 10 minutes.

After the tiger skin is warmed, spread a layer of cream, put the cake roll in the middle, wrap the two ends in the middle, put it in the refrigerator for half an hour to set, and cut off the two ends.

Tips: The temperature of each oven is different, adjust it according to the temperature of your own oven!

<> Floating Cloud Cake Roll.

Ingredients for the cake rolls.

4 eggs and 120ml of milk

Whipping cream 45g low-gluten flour 60g

Caster sugar 55g salt 1g

A few drops of lemon juice.

Preparation of cake rolls.

Step 1: Cover the baking tray with grease paper, the baking tray is 24x22cm, and the amount of this recipe is also suitable for the 28x28cm baking sheet. Then prepare a pot of hot water and another basin of cold water to set aside.

Step 2120ml Add 45g of whipping cream to the milk.

Step 3: Separate the egg yolk from the egg white in two clean bowls.

Step 4: Add 10g of sugar to the egg yolk and stir well.

Step 5: After the milk liquid is heated to a slight boil, pour it into the egg yolk at the flow rate of the thin wire, and pour it in while stirring.

Step 6: Sift in the low-gluten flour and continue to stir well.

Step 7 The egg yolk paste sits in a hot water pot, stirring while heating, the temperature must be controlled, do not blanch the egg yolk, stir until it is sticky and leave immediately. Immediately sit in the cold water and continue to stir until the temperature drops. Cover and set aside.

Step 8: Add a little salt and a few drops of lemon juice to the egg whites, add sugar in three times and beat until 90% of the hooks are wet and foamy.

Step 9: Mix the egg whites with the egg yolk paste and mix well.

Step 10: Pour into a baking sheet and smooth and shake lightly to remove air bubbles.

Step 11Preheat the oven at 160 degrees and bake in the middle layer for about 30 minutes.

Step 12: Adjust the temperature appropriately according to the coloring.

Step 13: Leave the oven to dry for a while. Be careful when preparing to turn the dough, because the cake is very tender, cover with oiled paper, pinch the diagonal, and turn it neatly.

Step 14 Turn over until warm and apply cream.

Step 15 roll it up into a cake roll, roll it gently, it is very tender, and it is easy to break if it is too hard, and it can be tightly packed and refrigerated in the refrigerator for 2 hours.

Step 16: Cut the roll of the volume.

Cooking tips for cake rolls.

This cake roll is not difficult for those who are familiar with baking, but for novices, the scale depends on personal understanding. The original side is; 5 egg yolks + 280ml of milk + 45 grams of whipping cream + 65 grams of sugar + 130 grams of egg whites. I adjusted the baking tray accordingly because it was smaller, so you can also try to make it according to the original recipe, and because the moisture of the original recipe was too large, I reduced it a lot for the sake of insurance, and also increased the amount of flour, and the low-gluten flour was increased from 45 grams to 60 grams of the original recipe, but Brother Sui still tasted like a cloud.

<> "Ingredients] Cake roll: 4 eggs |Cake flour 40g |Milk 40g |Corn oil 40g |40 grams of fine sand sagmy sugar.

Cream: Whipping cream 200g |Caster sugar 5-8 grams.

Step 1 Mix the corn oil and milk until emulsified.

2 Sift in the low powder and stir well with a Z-shape.

3 Separate the egg yolk and egg white, add the egg yolk to the batter, and stir well in a Z-shape.

4 Add a few drops of lemon juice or white vinegar to the egg eggplant hand white, beat until the coarse bubble adds the first sugar, beat until the fine bubble adds the second sugar, beat until there is a slight texture and add the third sugar, beat until there is a large hook when lifted, and the egg white is delicate and shiny.

5 Take 1 3 egg whites and egg yolk paste and mix well, then pour all the egg yolk paste into the egg whites, stir and mix well.

6 28 28 square baking tray in advance with oil paper or tarpaulin, pour the cake batter into the baking pan, and gently shake a few times to shake off the large bubbles.

7 Preheat the oven in advance, put the baking tray in the middle and lower layers, and bake on top and bottom heat for 160 minutes for 30 minutes. The oven temperature and time can be adjusted according to the actual situation of your own oven.

8 After baking, take out the egg yolk roll from the baking tray, let it cool until it is hand warm, cover it with a piece of oil paper and tear off the oilcloth, cut one side of the cake at 45°, and lean the oblique side against the wall to prevent the roll from slipping.

9 Add caster sugar to whip the whipping cream, spread it on the cake, slowly roll it up with the help of a rolling pin (as shown in the picture), tighten the cake roll, fix the sides with tongs, and put it in the refrigerator to refrigerate.