Why is it so thin when making cake rolls at home?

The heat was not mastered well, and it was not baked.

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!

The surface of the cake roll is no longer hot, and it is rolled at a slight temperature.

After the cake roll is baked, it should be placed to cool, the cooling time is about 20 minutes - 30 minutes, the cooling time should not be too long, the surface of the cake will dry up if the time is too long. You have to wait until the cake rolls have cooled before you can put the whipping cream.

Spread it on, otherwise the whipping cream will melt when you put it on.

When rolling the cake roll, the action should be light, pull the oil paper spread under the cake and stick to the cake with the help of a rolling pin or warm film, slowly roll it, and gently press it after rolling.

A brief introduction to the reputation of the cake roll

Cake rolls can be rolled forward or reversed, and both positive and reverse rolls are possible. However, there is a difference between the positive roll and the reverse roll, and the difference is: the surface of the positive roll should be slightly old; And the reverse roll primer should not be too high.

The cake roll is very light and contains plenty of vegetable oil and eggs, so the texture is very moist, suitable for cakes that need to be refrigerated.

The oil used to make cakes can be used as long as the taste is not heavy, like corn oil.

Salad oil. Like peanut oil.

The flavor is strong, so it's not quite suitable. Some people will think that peanut oil is acceptable, so it can only be said that it is according to personal preference, after all, some people change their pants to like heavy taste.

Refer to the above content: Encyclopedia - Cake Roll.

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.

Many people who have made cake rolls know that this seemingly simple little thing is actually not so easy to handle, and sometimes the cake will crack more or less. So what is wrong?

1.Excessive egg whitening.

Cause of failure: The egg whites are overwhipped, so that they are dry and foaming.

Solution: Beat until the wet foam is slightly over, lift the whisk, and show a curved sharp corner.

2.The oven temperature is not right.

Cause of failure: The oven temperature is too high or the baking time is too long, which can cause the surface of the cake roll to harden.

Solution: When baking, generally choose 170 -175, top and bottom heat, and bake in the middle for about 20 minutes. Depending on the heat of the oven, the time required is different.

3.The roll-up technique is incorrect.

Reason for failure: The bending angle is too large when rolling, and the technique is not gentle enough.

Solution: Roll the oil paper under the cake slice (do not roll it directly by hand), and then press it tightly with a rolling pin.

4.Too little stuffing rolled in.

Reason for failure: too little filling and too little curvature to roll up.

Solution: Add an appropriate amount of filling, and the recipe of 3 eggs is generally 150ml of whipping cream. Recipe for 4 eggs 200ml whipping cream.

5.The cake has been left for too long after being removed.

Cause of failure: The surface of the cake dries out due to being left in the air for too long after baking.

Solution: Cool it slightly, with a little warmth, roll it up while it is warm, it is better to set the shape.

6.Cracking occurs when the source is trapped in the piece.

Reason for failure: The cake roll has not yet been set, and it is easy to crack when sliced rashly.

Solution: After the rolled cake rolls are set with oiled paper, they are placed in the refrigerator for 30 minutes and sliced.

7.The surface of the cake roll is peeling.

Reasons for failure: The baking time is not enough, the surface is wet, and the surface of the cake roll is easy to peel.

Solution: After baking, bake on the heat for 3-4 minutes, so that the skin is firm and not easy to stick off, and the grease paper should be used to stick to the surface of the cake with a smooth side.

So after solving those problems, can you have no worries? Of course not! You'll have to do this to make sure that your rolls are a very good success.

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. Eggs 4 pcs.

80 grams of cake flour.

Corn oil 45 grams.

Milk 45 grams.

20 grams of caster sugar (in egg yolks).

40 grams of caster sugar (in egg whites).

Lemon juice or white vinegar A few drops.

Whipping cream 150-200 grams.

15 grams of caster sugar (in cream).

Method steps.

First, separate the egg whites and egg yolks into two clean and oil-free containers, add milk, corn oil and 20 grams of caster sugar to the egg yolks, stir well with a manual whisk, then sift in the cake flour and stir until it is smooth and dry flour.

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2Put the egg whites into the mixing bowl of the kitchen machine and drop a few drops of lemon juice, without lemon juice you can also substitute white vinegar. Beat with six levels until the egg whites are in a fisheye bubble state, add 1 3 caster sugar used for egg whites, continue to beat until viscous, and then add 1 3 caster sugar.

3. When the egg white is textured, add the last caster sugar, and continue to beat until wet foaming, that is, lift the egg whacker to bring out the egg white tip in the shape of a hook.

4Take 1 3 meringue and put it in the egg yolk paste, stir up and down with a spatula, remember not to stir.

5. At this time, you can preheat the oven at 165 degrees, then pour the mixed batter back into the remaining meringue, and continue to mix evenly.

6. Spread the baking tray with oiled paper, pour the mixed batter vertically into the baking tray, smooth the surface and shake the baking tray a few times to shake out the internal bubbles.

7. Put the baking tray into the middle layer of the oven and bake at 165 degrees for about 25 minutes, the specific temperature and time should be adjusted according to your own oven.

8. After the baked cake is baked, drop the baking tray and shake out the internal heat.

9. Then cover the cake with a baking net, turn the baking tray over directly, and turn it into a state where the baking tray is upside down and the baking net is below, remove the baking tray and gently remove the oil paper to warm.

10Use the gap between the cake to whip the whipping cream, pour the whipping cream into the mixing bowl of the cooking machine, and add the caster sugar.

11. Use 3 to 4 levels to beat the cream until it can be decorated, the cream must be refrigerated for 12 hours before it is easy to whip, be careful not to overwhip and turn into a tofu residue state.

12Take a piece of oil paper that is larger than the cake and cover it on the cake, then turn the cake over with the oil paper underneath. Spread the cream on the cake with a thinner layer of cream at the edges.

13Roll the paper with a rolling pin, and push the cake up with both hands while rolling the paper.

14Then wrap the cake, put it in the refrigerator for about two hours, and take it out and cut it into small pieces after the cake is set.

15. A moist and delicate cream cake roll is ready.

I don't know what it means to be too thin. If it means that it is not enough or a little thin, it can be used to make cake rolls. After all, the cream for the cake roll does not need to be as demanding as the cream for piping.

I guess you don't have egg whites, right?!

And after the egg whites are added to the flour, they cannot be stirred in circles.

This way it doesn't bubble

【Tiger skin cake roll】

Ingredients: 70 grams of cake flour, 28 grams of corn starch, 50 grams of pure milk, 70 grams of sugar, 45 grams of corn oil, 12 eggs, 1 lemon, and appropriate amount of cream.

Production steps] First prepare 2 waterless and oil-free basins, beat eight eggs into the basin, and separate the egg whites and yolks, here you can use a colander to beat the eggs into the colander and let the egg whites flow down.

2.Then add 30 grams of sugar to the egg yolk liquid, beat it with an electric whisk until the color becomes lighter, fluffy and textured, then add 28 grams of corn starch and 15 grams of corn oil, beat evenly.

3.Beat it and pour it into a baking dish, flatten it with a spatula, put it in the oven, bake it at 180 degrees for 5 to 6 minutes, bake it and take it out for later use.

4.Then separate the remaining egg whites and yolks, put the egg whites in the refrigerator for later use, add 50 grams of pure milk and 30 grams of corn oil to the egg yolks, stir well, and then sift in 70 grams of low-gluten flour, stir into a paste for later use.

5.Next, squeeze two drops of lemon juice into the egg white, add 40 grams of sugar, add the sugar in 3 times, beat with a whisk until the egg white bubbles, add the sugar again and again, and beat until the whisk has a hook.

6.Take one-third of the egg whites and put them in the egg yolk paste, stir evenly with a spatula from top to bottom, then pour the egg yolk paste into the remaining egg whites, stir evenly again, pour into the baking tray, smooth with a spatula, preheat the oven at 160 degrees for 10 minutes, put it in the oven, and bake it at 160 degrees for 20 minutes.

7.Tear off the baked cake paper, spread a layer of cream on the tiger skin cake, cover the baked cake blank, and then spread a layer of cream on the cake blank, two-thirds of the place is a little higher, you can add some diced fruit you like to eat, wipe it and roll it up with the help of a rolling pin, roll it up and put it in the refrigerator for 1 hour.

8.After refrigeration, take it out and cut it into rings, the classic tiger skin cake roll is ready, take a bite hard, the taste is soft, the egg fragrance is rich, and the cream is dense, it is so satisfying, friends who like it should try it quickly.

Tips: The egg yolk must be beaten until the color becomes lighter, there is a grain state, if you put a toothpick well, you can stand upright in the egg yolk paste, the cake roll has no texture depends on whether it is enough, you can also add your favorite fruit to the cake roll.