Strawberry jam Mini Cake Roll(cao mei jiang mi ni dan gao juan )

Strawberry jam Mini Cake Roll

Introduction:

"This recipe is from Jun Zhi's blog. After the first attempt, it was quite successful. Maybe everyone's oven temperature is different, so the cake I baked is a little darker, but it doesn't affect the delicate and sweet taste. With strawberry jam, it adds the sweet taste of fruit. You can try it, hehe."

Production steps:

Step 1: make cake batter according to the making method of Qifeng cake. It should be noted that the protein can be sent to wet foaming. Pour the batter into an 8-inch baking pan covered with oil paper.

Step 2: smooth the batter as smooth as possible.

Step 3: take up the baking tray with your hand and shake it twice to let the big bubbles inside the cake paste run out.

Step 4: put the baking tray into the preheated oven, heat up and down 175 degrees, bake for about 15 minutes. Bake until golden on the surface. Demould the cake when it is out of the oven, and tear the cake paper around while it is hot.

Step 5: after the cake is slightly cooled, peel off the oil paper from the whole cake, and then lay the cake on the oil paper again (don't tear it until the cake is completely cooled, otherwise the cake may be stained with oil paper and it's not easy to tear off). Then wait until the cake cools and coat the cooled cake with jam (strawberry jam I used).

Step 6: take a rolling pin and wrap the oil paper around the rolling pin. While rolling the oil paper back on the rolling pin, push the cake forward by hand.

Step 7: with the help of a rolling pin, the cake can be rolled up easily.

Step 8: roll the cake and wrap it in oil paper.

Materials required:

Qifeng cake roll: right amount

Low gluten flour: 34g

Eggs: 2

Salad oil: 16 g

Fresh milk: 16g

Jam: right amount

Fine granulated sugar: 36g

Precautions: 1. When making cake roll, protein can be sent to wet foaming to make the taste of cake roll more soft. You can also send the protein to dry foaming, and the taste will be closer to ordinary Qifeng cake. 2. The baking time of the cake should not be too long. If the baking time is too long, the cake will be dry and easy to break when rolling. 3. When rolling a cake, using a rolling pin is the most convenient and easy way to use. It can also ensure that the rolled cake is tight and even.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Cao Mei Jiang Mi Ni Dan Gao Juan