[color cake series] twill cake roll(cai hui dan gao xi lie xie wen dan gao juan )

[color cake series] twill cake roll

Introduction:

"It's no more difficult to make a simple colored cake roll today. Just draw a few diagonal lines on the baking tray!"

Production steps:

Step 1: prepare the material, separate the egg white and yolk

Step 2: add 35g sugar into the egg yolk, beat it with an egg beater until it foams, then add water, salad oil and white vinegar in turn, and stir well

Step 3: sift low gluten flour and corn starch into the egg yolk paste

Step 4: beat with an electric egg beater to form a uniform streamline batter

Step 5: add 30g sugar into the protein twice until it foams wet

Step 6: lift the egg beater to show a sharp angle

Step 7: take one third of the protein, put it into the egg yolk paste, and mix well

Step 8: pour the batter back into the remaining two-thirds of the protein and turn it into a fine paste

Step 9: take a small portion of the batter, add a drop of red pigment, mix well, put it into the flower mounting bag, and cut a small part of the sharp corner

Step 10: draw an oblique line on the oiled paper covered baking tray, put it in the oven preheated at 170 ℃ for 1.5 minutes and take it out

Step 11: pour the original batter into the baking tray and smooth the surface of the batter with a scraper

Step 12: pick up the baking tray, tap the bottom with the other hand, beat out the big bubbles, put it into the preheated 170 ° oven, heat up and down, bake for about 15 minutes

Step 13: the baked cake slices are immediately buckled on the drying rack to prevent retraction. Tear off the oil paper while it is hot, and then cover it back, so as to prevent cracks when rolling

Step 14: when there is no cooling temperature, put on a piece of clean oil paper, turn it upside down, cut off the four sides of the cake, mark a shallow knife mark on the cake piece at 2cm intervals, and brush jam on the cake body with a brush

Step 15: apply jam to the cake with a brush

Step 16: roll up slowly

Step 17: tie both sides and refrigerate for 1 hour

Step 18: take out the refrigerator and open it

Step 19: slice with a knife to share with you!

Materials required:

Low gluten flour: 75g

Eggs: 3

Protein sugar: 30g

Egg yolk sugar: 35g

Salad oil: 40g

Water: 60g

Corn starch: 1 teaspoon

White vinegar: 2 drops

Edible red pigment: 1 drop

Jam: right amount

Note: 1, add corn starch is to make the batter is not easy to defoaming. 2. You can put a piece of pattern paper under the baking tray and squeeze all kinds of patterns to make it easier! 3. Oil paper must be coated with oil, so that the pattern will not be stuck away. 4. After the paper is torn off, it needs to be covered. Otherwise, the surface is easy to crack when it is dry, and it is easy to break when it is rolled. 5. A few strokes on the cake can roll up the cake more perfectly. 6. When you cut a cake roll, you can cut it perfectly by pouring hot water on the knife.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Cai Hui Dan Gao Xi Lie Xie Wen Dan Gao Juan