Cake rolls can roll anything, except for creamy fruit meat floss

IntroductionIn fact, making cake rolls is the easiest, and the baking time is also fast and convenient. A few days ago, I changed a baking tray on the good beans, and I like it very much, and I can make beautiful cake rolls from today

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!

Why cake rolls are not fluffy.

1. The ratio of materials is not suitable, especially if you put too much flour or too little sugar.

2. It is best to beat eggs with a special egg beater or household mixer, and the effect of beating them by hand is not good.

3. The temperature of baking the cake roll is not enough.

The reason why the cake roll is not fluffy.

Egg whites are generally beaten until the basin is upside down and will not fall off, or the chopsticks are good to stand in the egg whites.

Baking powder is generally about two grams. Some cakes don't even use baking powder, and rely on the power of egg whites alone.

If the egg whites always can't be frosted, just add a little Chi Changxing baking soda or tartar powder before beating the egg whites, and a little bit is fine.

Baking soda Cream of soda and cream of tartar will evaporate when baked, so don't worry about that.

In addition, the oven must be preheated beforehand! This is important, especially when making cakes.

Because, the protein is very unstable. Often you just lay it in the front, and the bottom of the back is defoamed. So, warm-up is important.

When mixing the front ingredients into the meringue, you should also pay attention to the noise, and mix gently, (here I use mixing, not stirring!) At the same time, be careful not to defoam.

Tips for choosing ingredients to make fluffy cake rolls.

1. Flour: We usually eat flour is all-purpose flour, it is best to use low-gluten flour or cake powder, if not, add some cornstarch; Flour needs to be sifted.

Three or four times. 2. Eggs: Try to use fresh, if you have been in the refrigerator for a while, you need to soak them in warm water for a while.

After baking, the cake tissue is firm and hard, and you need to put more eggs, which will cause the cake roll to fail. The cake is soft and fluffy, mostly because of the egg white, or it may be because there is too much base powder. Try to separate the two as much as possible, as this will also cause the rolls to crack.

If you whip it yourself, you need to beat it into a cream-like solid. The cake rolls should not be too thick.

The point is that practice makes perfect. The cake roll and the Qifeng cake are basically the same omen. And it needs to be made like mousse, and another reason is that the cake is too thick.

It is estimated that there are probably two reasons why the cake taken out of the oven is not fluffy. It is necessary to wet the foam and the first cake roll egg whites state, so when the flour is very thick and very uniform.

See Figure: <>

Hello, the relationship between the cake roll is not soft and collapsed because you did not break up when you foamed, mainly when you bubbled up, it was necessary to beat it well, and the amount of flour and eggs should be weighed.

<> "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.

<> "Meat Floss Cake Roll."

Ingredients: 40g corn oil, 60g milk, 55g cake flour, 4 eggs, 50g caster sugar, appropriate amount of minced seaweed meat, appropriate amount of salad dressing.

Steps: 1. Separate the egg yolk and egg white. The egg whites are placed in the freezer for later use, and the corn oil and the milk are whipped until emulsified. Sift in the low-gluten flour, draw a cross and mix well, then add 4 egg yolks and stir well.

Beat the egg whites until they are fisheye bubbles, add one-third of caster sugar, beat until there are lines, then add one-third of caster sugar, beat until they are fine, and finally add the remaining caster sugar, until the whisk is lifted, and the egg whites are in a hooked state.

3. Add one-third of the egg white paste to the egg yolk paste and stir well. Then re-grip it and pour in the remaining egg whites and stir well.

4. Pour the cake batter into the 28 28 baking tray, shake out the bubbles, sprinkle a small amount of meat floss, and bake for 30 minutes on top and bottom heat.

5. Wait for the cake roll to cool through, apply salad dressing on the towel surface, evenly put the seaweed crushed and roll it up.

6. After the final cut, dip both ends in the seaweed meat floss, and the meat floss cake roll is completed.

<> "Cream Cake Roll."

Ingredients: 5 eggs, 50g milk

50g of corn oil and 50g of caster sugar

60g of low-gauge gluten flour and 180g of whipping cream

18g caster sugar (whipped cream).

Method] 1. Milk + corn oil stir evenly until emulsified.

2. Sift in low-gluten flour, Z-shaped and stir well, add egg yolk and stir evenly to form a delicate batter.

3. Add a few drops of lemon juice to the egg white, add half of the white sugar when the fisheye bubble appears, continue to beat until it turns white and expands, add the remaining white sugar, beat until the sedan car appears on the bright road, then turn to low speed to wet foam, and lift the big hook.

4. Take 1 3 meringue into the egg yolk paste, cut and mix evenly, then pour back into the meringue, cut and mix evenly.

5. Lay the baking tray with oiled paper in advance, pour the cake batter from a high place, shake the baking tray to make the cake batter flow and close to every corner, and pat the bottom of the baking tray with your hands to shake out large bubbles.

6. Put it in the preheated oven and bake at 160 degrees for 30 minutes.

7. Take out the baking sheet, separate the surrounding area with a demoulding knife, hold the oil paper on both sides and put the cake slices on the drying rack to cool, tear off the oil paper around to dissipate heat, and when the hand temperature is reached, cut the cake slices up and down to 45 degrees bevel.

8. Take a large piece of oiled paper, buckle the cake slices upside down, remove the oiled paper, let the cake cool at this time, spread the whipped cream on the cake slices, reserve two centimeters close to the body, spread the cream evenly from thick to thin, and finally roll it up with a rolling pin and put it in the refrigerator for 30 minutes.

If you want the cake roll to be rolled well, then the cake must be soft to roll up, and the cake roll will look good.

Cake roll ingredients.

Cake body: 120 grams of egg yolk, 80 grams of sugar, 30 grams of honey, 70 grams of cake flour, 160 grams of egg white, 15 grams of unsalted butter, 35 grams of milk.

Method 1: Mix 15 grams of butter and 35 grams of milk and cook until it is about to boil, then remove from heat for later use; Egg yolks and 15 grams of sugar mix and stir.

2. Heat the honey over water until lukewarm, slowly add it to the egg yolk and stir until the color turns white.

3. Beat the egg whites until foamy, and add 65 grams of sugar three times during the beating process.

4. Take half of the egg whites and mix with egg yolks, add the low powder that has been sieved twice, and stir with a rubber spatula.

5. After mixing well, pour all the egg whites and stir, add milk and butter and continue to stir well.

6. Pour into a baking tray lined with baking paper, smooth the surface and put it in a preheated oven at 180 degrees, bake for 13-15 minutes, remove the mold, and put it on the grill to cool.

7. Put the cooled cake on top of plastic wrap or baking paper, evenly spread the sandwich filling on the surface, and then slice it.

Note: The container of egg whites must not be stained with oil so as not to affect the beating of egg whites.

Note 1The egg whites are neutral and dry, and if the cake is made too much, it will be easy to crack. 2.

Baking for too long will dry out the cake, and the cake will crack easily when it dries, just bake it until the surface is not easy to peel. 3.When rolling, it must be gentle, not too hard, otherwise it will be cracked because of too much force, and the previous work will be wasted.

Ingredients used: 180g of eggs, 70g of sugar, 2g of salt, 140g of butter (can be replaced by lard), 130g of cake flour, 10g of black sesame seeds, then turn over the egg roll machine for 30 seconds, and then simmer for about 10 seconds, remove from the heat, and roll up from one end with chopsticks or other round things. Put some butter in the pan and start heating, and when the butter is liquid, we take out the butter and pour it into the container of egg mixture and stir it.

Our egg rolls are made from these, and we stir them in a container with some cake flour.

The whole process is baked over low heat, turn over frequently, otherwise it is easy to paste, take out the egg roll quickly after it is browned, and roll it into the shape of the egg roll immediately with chopsticks, the speed must be fast, otherwise it cannot be formed. After cooling, it can be eaten, easy to learn and delicious, and it is a must-have for watching TV. The yellow egg rolls are garnished with some black sesame seeds, which looks very cute.

Many children like to eat it, and many adults also like the egg rolls very much, every time I watch TV on the weekend to relax, eat the egg rolls and then chase the drama, I feel super super good.

Weigh all the ingredients, mix all the ingredients together, and mix the pure milk at room temperature if it is taken out of the refrigerator. Stir well to form a batter with no dry powder, no particles, and can flow. Put in a small spoon of batter, turn the electric baking pan to spread the batter evenly, then turn to low heat and fry slowly, the fried batter can be fished out after foaming, put it on the cutting board, roll it into a roll, and then you can eat it after cooling.

We can start making egg rolls. First in a clean bowl, after stirring the prepared eggs, add sugar, flour, cooking oil, pure milk. After that we can get a batter.

Then we add the right amount of sesame seeds to the batter. First of all, make an egg roll as above, crack the eggs into a container, add flour, a little sugar, and salt, stir well, pour into a frying pan with oil, shake to spread the eggs, and take them out for later use.

Generally, egg rolls are bought outside, ** is not expensive, if you make your own, you can mix eggs, white sugar, pure milk, baking powder and cake powder into a paste, and then put some butter in the frying pan, pour in a little mixed paste, spread it at the bottom of the pot, and roll it while it is hot after frying, and it will be cool.

Beat the eggs, then add some butter, then mix some condiments, then add black sesame seeds and stir into a batter. Then scoop out a spoonful of batter with a spoon, put it in a small mold, cover the mold and press it, fire it for a minute, then take it out and roll it up with chopsticks, and the last egg roll is successful.

First prepare the flour, put in the milk and mix well, then beat the eggs, put the remaining milk, flour, put in the appropriate amount of salt and beat evenly, after sieve, put it in a pan and make a pancake, and then evenly spread the purple potato puree, roll it up with a spatula, and then cut it into suitable small pieces with a knife.

The butter should be put in a pan, and it should be melted in hot water, and some white sugar should also be added, and the eggs should also be beaten and scrambled in the pan, so that the egg rolls will be particularly delicious.