Health benefits
Strawberry: anti-cancer and prevention
Ingredients
Egg yolk ( 5 ) | Egg white ( 5 ) |
Caster sugar (in egg yolk) ( 35g span> ) | Caster sugar (in egg whites) ( 55g ) |
Vegetable oil ( 50g ) | Low-gluten flour ( 90g ) |
Milk ( 70g ) | Strawberry ( 7 to 8 pieces ) |
Whipping cream ( 150 Grams ) | Powdered sugar ( 30 grams ) |
How to make cream strawberry cake roll
1.First cut the oil paper of appropriate size and place it on the baking sheet
2. Add egg yolks to sugar and mix well, then add oil and mix until emulsified
3.Add milk and mix well
4.Sift in the low-gluten flour and mix until there are no flour particles
5. Add lemon juice to egg whites and beat until coarse foam, add 1/3 of the sugar for the first time
6.Beat until dense fine bubbles appear, then add 1/3 of the sugar for the second time
7. Beat until texture appears, add the remaining sugar
8.Continue to beat until the egg beater is reached Lift up to pull out the small curved hook
9. Fill 1/3 of the meringue Fold into the egg yolk batter and mix well
10.Pour into the remaining meringue and gently stir Mix evenly
11. Pour the cake batter into the baking pan and scrape it with a scraper Flat, shake it twice and put it into the preheated oven, bake at 180 degrees for 20 to 23 minutes (time and temperature are for reference only)
-
12.After taking it out of the oven, shake it twice, lift the parchment paper and drag the cake onto the baking grid, open the parchment paper on the four sides of the cake
13. Cover the front of the cake with parchment paper, turn the cake upside down, tear off the parchment paper at the bottom of the cake, cover the bottom with another piece of parchment paper, and then turn the cake over.The front side is the colored side facing up, then cover it with oil paper to prevent it from drying, and then roll it when it is cool to hand temperature
14. Take the cream out of the refrigerator and pour it into a clean, oil-free and water-free basin.Beat the eggs with a whisk until coarsely foamy, add powdered sugar, and continue beating until about 7 minutes.
16. Lift the oil paper and roll it up to the other end, wrap the strawberries in the middle and roll it into an O shape.Wrap both ends of the oil paper and refrigerate for 1 to 2 hours
17.Take out the cake roll, Remove the oil paper, and the delicious strawberry cream cake roll is completed
18.Cut into pieces and enjoy p>
15.Cut the four sides of the cake, place the cake face down on the oil paper, spread the cream, spread it thicker at the beginning and put strawberries
Tips
1, The baking pan I use is 32cm × 26cm.The square portion is more suitable for rolling O-shaped cake rolls
2.Please adjust the square portion according to the size of your baking pan
3.Just whip the egg whites until they are slightly curved.Yes, the egg whites may crack if rolled up
4.Beginners can place a rolling pin under the oil paper at the beginning, use the rolling pin to lift the oil paper forward and roll the cake up
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
