20 20 baking tray to make the recipe for the cake roll

Materials. Egg.

3 pcs. Low powder.

60 grams. Vegetable oil.

37 grams. Water or milk.

38 grams. White sugar (for egg yolks).

15 grams. White sugar (for egg whites).

45 grams. Baking powder.

Add an extra egg white without baking powder).

How to make chiffon cake rolls (3 egg rolls with baking tray in a 30L oven).

Prepare the materials. Flour and baking powder need to be sifted, egg whites and egg yolks are separated, and the basin containing egg whites should be oil-free and water-free, and it is best to use stainless steel basins.

Add 15 grams of granulated sugar to the egg yolk and beat it with a whisk until the volume is expanded, the state is thick, and the color becomes lighter.

Add vegetable oil (unflavored vegetable oil such as corn oil or sunflower oil) in three steps. Beat with a whisk for each addition until well mixed, then add the next one.

The yolk is still thick after the vegetable oil has been added (this step is the emulsification of the yolk and oil).

Add water (or milk) and stir gently.

Add the sifted cake flour and baking powder to the egg yolk.

Mix well with a rubber spatula to form an egg yolk batter. Set aside the egg yolk batter and set aside.

Once the whisk is clean and dry, begin whipping the egg whites. When the egg whites are beaten to the fisheye bubble state, add 1 3 caster sugar.

Continue to whip and add the remaining sugar in two portions. Eventually, the egg whites are whipped into a wet foaming state (when the whisk is lifted, the egg whites pull out of their curved sharp corners).

Put 1 3 egg whites into a bowl of egg yolks and mix well (from the bottom to the top, do not stir in circles).

Add another 1 3 egg whites to the egg yolk bowl and continue to mix well.

Pour the batter into the remaining egg whites.

Stir well again to form chiffon cake batter.

Pour the batter into a baking tray lined with tin foil or oiled paper, smooth it out, and shake it vigorously a few times to let the large bubbles inside the batter escape. Place the baking tray in a preheated 180 degree oven and bake for about 18 minutes until golden brown.

After the cake is baked, tear off the tin foil or oiled paper from the cake while it is hot, and continue to place the cake side up on the oiled paper.

Once the cake has cooled slightly, move the cake to a new sheet of foil or oiled paper, with the bottom side of the cake facing up. Coat with your favorite filling and roll up the cake with the help of a rolling pin.

Finally, wrap the rolled cake rolls in tin foil or oiled paper and twist the ends into a candy shape. Refrigerate for half an hour before cutting.

Prescription. 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!

You can go to a professional training institution to find out.

Hello, if it is a chluckon cake roll, the following recipe should be suitable.

5 eggs.

Sugar 50 grams (35 grams plus egg white, 15 grams plus egg yolks).

Milk or water 50 grams.

Oil 50 grams.

60 grams of cake flour.

1.Separate egg yolks and egg whites.

2.The egg whites are whipped until they are foamed firmly, during which sugar is added in portions.

3.Add sugar to the egg yolk, beat until the egg yolk turns white, add water, oil, stir well, sieve in the flour, stir well without pimples.

4.Mix the egg whites and egg yolks in a tossing technique.

5.Pour into a baking sheet lined with oiled paper, smooth and shake a few times.

6.Put into a preheated oven at 180 degrees, about 18 minutes.

If there are steps that need to be explained in detail, please continue to ask.

Dear Glad to answer for you, the following is the answer to your query, I hope it will be helpful to you Recipe for making cake rolls in 23x23 baking tray: Ingredients: - 3 eggs- caster sugar 50g- cake flour 50g- milk 20ml- corn oil 20ml- baking powder 1 4 tsp - salt 1 4 tsp Steps:

1.Put the eggs and caster sugar in the egg beating bowl and beat with an electric whisk until the color becomes lighter and the volume source becomes larger. 2.

Sift in the cake flour and baking powder and mix gently with a rubber spatula. 3.Add the milk and corn oil and mix gently again.

4.Pour the batter into a 23x23 baking dish and smooth the surface with a spatula. 5.

Shake the baking sheet gently so that the batter surface is flat. 6.Place the baking tray in a pre-hail oven at 180 degrees Celsius and bake for 10-12 minutes.

7.Remove the baked cake and place it on a baking net to cool. 8.

Roll up the cooled cake and refrigerate for 30 minutes. 9.Remove the refrigerated cake and cut it into the right size to enjoy.