Chiffon cream cake roll

2024-06-24 07:07:37  Views 1 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve vision

Ingredients

Eggs ( 4 )
Low-gluten flour ( 80g )
Milk ( 50g )
Corn oil ( 40g )
Sugar ( 20 grams (in egg yolk) )
Sugar ( 60 grams (in egg whites) )
Whipped cream ( 100g )
Sugar ( 30 grams (in light cream) )

How to make chiffon cream cake roll

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    1.Take two clean and oil-free basins and separate the egg whites and egg yolks.

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    2. Add milk, corn oil and sugar to the egg yolk and stir with a manual egg beater Evenly..

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    3.Sift in low-gluten flour.

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    4.Continue to stir evenly, but do not overdo it to avoid gluten in the flour.

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    5. Add thirty grams of sugar to the egg whites.

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    6.Use an electric egg beater to beat until thick, then add another 30 grams of sugar.

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    7.Continue to beat until wet foam is formed, that is, the egg whites brought out by lifting the whisk Into a hook shape.

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    8. Take one third of the egg white and put it into the egg yolk paste.

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    9. Stir evenly and pour all the remaining egg whites into the egg yolk paste.

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    10. Stir quickly and evenly.

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    11. Preheat the oven to 180 degrees, line the baking sheet with oiled paper, and pour the mixed batter Pour into the baking pan, smooth the surface and shake vigorously a few times to release large bubbles.

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    12. Place in the middle layer of the oven and bake for 15-20 minutes over high and low heat.

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    13. Take out the baked cake.

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    14. Remove the baking sheet.

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    15. Cover the surface of the cake with a piece of oil paper.

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    16. Turn the cake over, remove the oil paper underneath and let it warm.

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    17. Add sugar to the whipping cream.

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    18.Use an electric egg beater to beat until ready for decorating.

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    19. Spread evenly onto the cake.

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    20. Use a rolling pin to wrap the oil paper, roll the rolling pin on one side, and drive the oil paper on the other side to roll the cake Roll up.

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    21. Place the rolled cake roll in the refrigerator for more than two hours to set.Take out and cut into pieces to eat.

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    22.Picture of the finished product.

Tips

When mixing the egg white and egg yolk paste, stir it up and down, do not stir in circles to avoid defoaming.
I added less whipping cream in the recipe.If you like, you can add 50 grams more.
My baking pan is an 11-inch 28×28 cm square baking pan.

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