Weekend afternoon snack: peanut butter cake roll(zhou mo xia wu dian xin hua sheng jiang dan gao juan )

Weekend afternoon snack: peanut butter cake roll

Introduction:

"This prescription comes from the heart of poetry. Thank you for your selfless offer! Compared with the recipe of the previous cake roll, I found that the flour and sugar content of this roll were much less. I immediately tried it and found that it was very soft and moist. With peanut butter, the light sweetness of the cake highlighted the sweetness of peanut butter, which was very suitable for making afternoon snacks for children. "

Production steps:

Step 1: prepare and weigh all kinds of materials, separate the egg yolk protein, and sift the flour in advance.

Step 2: add 10 grams of sugar to the yolk, stir with a manual beater, then add oil and milk in turn, and stir well. (mix the same and add the same)

Step 3: sift in the flour, press the flour into the egg yolk paste in the way of point pressing, and then stir fry the sample until there is no particle paste.

Step 4: in this step, be patient, turn the flour gently and quickly, press the flour particles with a scraper, and do not stir in circles. Set aside the egg yolk batter.

Step 5: prepare to beat the egg white, add 2 drops of white vinegar, beat at low speed until the fish's eyes blister, and add 10 grams of sugar.

Step 6: continue to beat until thick bubble, add 10 g Sugar again.

The seventh step: turn to medium speed, foam is more delicate, when the appearance of grain, add the remaining 10 grams of sugar. Turn to high-speed stirring, you can stop from time to time to check whether it has wet foaming, making cake roll just need wet foaming.

Step 8: when the egg beater appears slightly curved tip, the protein will be ready. (preheat the oven, 150 degrees, heat up and down)

Step 9: use a scraper to take about one third of the egg white paste into the egg yolk paste, stir fry evenly, do not circle, so as to avoid defoaming and affecting the rise of the cake. Pour the egg yolk paste back to the egg white paste and turn it evenly with the same method.

Step 10: lay the oil paper on the baking pan, pour in the batter, shake it gently to make the batter even, knock the baking pan twice, and shake it out. Place in the middle of the preheated oven, 150 degrees, 15 minutes.

Step 11: after baking, turn it upside down on the baking net, uncover the oil paper for heat dissipation, take a new oil paper and cover it on the cake to prevent the moisture from evaporating too dry, and the cake will crack when it is rolled up. When the temperature is low, turn it over from the baking net, put it on the operating platform, spread peanut butter, roll it up, wrap it in oil paper, and put it in the refrigerator for 1 hour.

Materials required:

Eggs: 4

Flour: 40g

Fine granulated sugar: 40g

Milk: 40g

Corn oil: 40g

Note: 1. The baking tray comes with Changdi 25B.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Zhou Mo Xia Wu Dian Xin Hua Sheng Jiang Dan Gao Juan