Hawthorn sauce cake roll(shan zha jiang dan gao juan )

Hawthorn sauce cake roll

Introduction:

"Yesterday I saw Miale's diary, which inspired me to make a cake roll. In fact, I am a very lazy person. If I can do simple things, I will not do complicated things. Don't laugh at me. I can only make sponge cake. I always think that Qifeng cake is very complicated. The eggs have to be separated and there is a risk of failure. I am always reluctant to try. Last night, with the mentality of "knowing that there is a tiger in the mountain, I prefer to travel in the tiger mountain", I made the recipe conscientiously. The recipe is also Miale's, which is quite successful. It's much simpler than I thought, and the protein is much faster than the whole egg. After my husband tasted one piece, he said: don't make other cakes in the future, just make this one, which is called cake! Dizzy, dare feeling I did not call that cake before, I am not to move a stone to hit oneself foot! Haha, thanks to Miale for making such a delicious cake. The taste of the cake made with this recipe is really wonderful. Thank you again

Production steps:

Step 1: separate the yolk from the protein and place the yolk in a clean basin.

Step 2: add the oil into the egg yolk several times, and stir until thick.

Step 3: sift the egg yolk.

Step 4: pour in the milk and stir to form egg yolk batter.

Step 5: put the protein in a deep basin without oil and water.

Step 6: add a few drops of white vinegar to make bubbles.

Step 7: add sugar in batches.

Step 8: continue to beat until the wet batter, that is, pick up the beater, the batter will have a small corner.

Step 9: Take 1 / 3 protein paste into egg yolk batter and mix irregularly.

Step 10: pour the mixed batter into another 2 / 3 protein batter.

Step 11: continue to mix irregularly into cake paste.

Step 12: pour the batter into the baking pan covered with oil paper and smooth it.

Step 13: shake out the big bubbles and put them into the preheated oven.

Step 14: turn 170 ℃ for 10 minutes to 150 ℃ and bake for 10 minutes.

Step 15: let it hang for a while, buckle it upside down on another oil paper, and tear off the oil paper at the bottom while it is hot.

Step 16: apply Hawthorn sauce.

Step 17: make a cake roll.

Step 18: set for 30 minutes and cut into thick pieces.

Materials required:

Eggs: 4

Low powder: 80g

Soft sugar: 80g

Oil: 50g

Milk: 50g

White vinegar: a few drops

Hawthorn sauce: right amount

Note: 1. I'm a little vague about the concept of how far this protein should be sent. If everyone does this, I'll follow the example. If I want to do it, I'd better search other people's practice. 2. I mixed it for a long time. At that time, I thought it would affect the taste of the finished product. The taste of the finished cake was pretty good. 3. According to Miale's diary, 170 ℃ for 20 minutes. After baking for 10 minutes, I found that the middle of the cake was bulging. I was worried that it would crack and quickly lowered the temperature. So I had to adjust the temperature according to my oven.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Shan Zha Jiang Dan Gao Juan