Cream cake roll

2024-06-29 03:48:41  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 40g )
Milk ( 40 Grams )
Corn oil ( 40 grams )
White sugar ( 40g )
Eggs ( 4 )
Whipping cream ( 200g )
White sugar (for whipping cream) ( 20g )

How to make cream cake roll

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    1.Preparation: Weigh the materials, and all utensils used must be water-free!

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    2.Use a separator to separate the egg white and yolk

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    3.Use an electric egg beater to beat the egg whites.Add half of the white sugar into fish-eye bubbles, or you can add all of it.It can be beaten as well.

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    4.Continue to beat the egg whites until stiff peaks form.Take out the egg beater and make it small and straight.Sharp corners and protein lines will not disappear.

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    5. Pour the oil and milk into the bowl containing the egg yolks, and use an electric whisk Turn to low speed for about 10 seconds to thoroughly mix the egg yolks, milk and oil.

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    6. Sift the flour twice and pour it into the egg yolk paste.Stir evenly after the first time.Add the rest and mix like stir-fry, without making circles to prevent gluten from forming.

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    7. After the egg yolk paste is mixed, add one-third of the meringue and stir up and down., don’t draw a circle.

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    8. Pour the evenly mixed egg yolk paste into the remaining meringue, and stir up and down.Do not make circles until the egg yolk paste is evenly mixed and there are no flour particles.As long as the egg whites are well beaten, stir boldly in this step without making circles.

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    9. Line a baking sheet with oiled paper, and pour the mixed egg yolk paste into the baking sheet.Smooth it out, then shake the baking pan vigorously a few times to expel large air bubbles in the egg yolk batter.

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    10. Preheat the oven to 150℃, put the baking sheet into the oven and bake at 150℃ for 15 seconds Minutes, after baking, take out the baking pan and place it upside down on the grill rack to cool.Be sure to tear off the oil paper while it's hot, and tear it slowly.Mine was a bit torn.

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    11. Beat the whipping cream, just like egg whites, the utensils must be clean and water-free, add the sugar Add it all at once, whip it up quickly, and it will be ready in about five minutes.

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    12. Turn the cake roll over and put the whipped cream on top.Apply a little less, otherwise it will squeeze out when rolling.

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    13. This is what it looks like after rolling it up.

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    14. Wrap the cake roll with the original oil paper and refrigerate for half an hour to set.If you are in a hurry to eat it, it is better to refrigerate it for half a day.

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    15. When cutting, don’t cut it in one go.It should be like sawing wood, so that the knife edge will It's neater and the cream won't squeeze out.

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