Jam cake roll

2024-06-29 05:08:04  Views 2 Comments 0

Ingredients

Low-gluten flour ( 60g )
Milk( 50g )
Corn oil ( 40g )
Eggs ( 4 )
Fine sugar ( Egg yolk 10g )
Fine sugar ( Egg white 30g )
Lemon juice ( a few drops )
Jam ( appropriate amount )

How to make jam cake rolls

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    1.Add the above formula , prepare the required materials

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    2.First put oil paper on the baking sheet

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    3.Then separate the egg white and egg yolk in a water-free and oil-free plate

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    4. Pour 10g of white sugar, milk and corn oil into the egg yolk bowl, and use an egg beater (manual egg beater) Mix well

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    5.Sift the weighed flour into the egg yolks

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    6.Use a spatula to mix the flour and egg lake evenly until the surface is smooth and fine with no obvious flour particles.

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    7. Then beat the egg whites, first add a few drops of lemon juice, and add sugar in three times (30g)

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    8.Be sure not to beat the egg whites too hard when making egg rolls , just beat it until it just reaches the wet foaming state (as shown below).You don’t need to beat it to make small upright hooks like making chiffon

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    9.You can preheat the oven to 120 degrees.Then mix the egg whites and egg yolks, scoop out 1/3 of the egg whites, and mix evenly with the egg yolks

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    10.Then pour it back into the egg white plate and mix evenly with the remaining egg white paste.Note that when mixing, you should still mix from bottom to top to avoid excessive defoaming

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    11.Pour the prepared cake lake evenly onto a baking sheet lined with oil paper, and spread the cake lake evenly

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    12.Finally, shake the baking pan a few times on the table to release the big air bubbles inside

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    13.Put the baking sheet into the lower level of the oven (the penultimate level) at a temperature of 120 and a time of 2 minutes

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    14.After 20 minutes, you can take out the baking pan.(Be careful as the baking pan is hot to your hands.) Place the cake and the parchment paper upside down on the baking grid, and tear off the parchment paper while it is hot

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    15.Face up, put a new piece of oil paper underneath, roll up the oil paper with a rolling pin, press it firmly, and use the oil paper to carry the cake Roll forward

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    16. Roll to the end, release the rolling pin forward, and the oiled paper will be all rolled up.Wrap the cake roll.At this time, the "rolling" process is completed.Cool to residual temperature and refrigerate for about half an hour.

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    17.Cut with a knife

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    18.Finished Picture

Tips

For beating egg whites When rolling, be careful not to beat the egg whites too hard, otherwise the cake roll will expand very much and will definitely crack when rolling.

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