Swiss Roll fruit cream cake roll(rui shi juan shui guo nai you dan gao juan )

Swiss Roll fruit cream cake roll

Introduction:

"My favorite is this kind of cake with cream and fruit, and the cake body is soft and elastic, with little sugar and not too sweet. With animal cream, it's not greasy at all."

Production steps:

Step 1: prepare the materials, sift the powder, lay oil paper on the baking tray for standby, sugar 60g for cake, 20g for whipping cream, and repack them in advance

Step 2: separate the egg white, put the egg yolk into different beating basins, add 20 grams of fine sugar into the yolk basin, beat with the manual beater until the sugar dissolves, then add the salad oil and milk, stir until the oil and water are mixed, sieve in the powder, and mix well with the manual beater

Step 3: add a few drops of lemon juice into the protein bowl, beat with the electric egg beater until it is thick and foamed, while beating, add 40 grams of sugar in three times, beat until it is wet and foamy, lift the egg beater to form a curved corner

Step 4: dig a spoonful of the beaten protein cream into the egg yolk paste basin with a rubber scraper and mix well

Step 5: pour the egg yolk paste into the protein cream and continue to mix well. The cake paste is ready

Step 6: pour the cake paste into the baking tray covered with oil paper, drop it gently and shake out big bubbles. Put it in the middle layer of the oven at 140 ℃ for 20 minutes. (the baking tray in this picture is about 27 * 30 in size)

Step 7: take out the baked cake, tear off the oil paper around and let it dry for two minutes

Step 8: put the cake upside down on the baking net, tear off the oil paper at the bottom, then cover it on the top and let it cool

Step 9: when drying the cake, dice the fruit, add 20g sugar to the cream and beat until the cream doesn't flow and has obvious lines

Step 10: thoroughly cool the cake, uncover the oil paper on the surface, spread a clean oil paper, turn the cake over, then spread the cream on it, and then add the fruit. The cream should not be completely covered

Step 11: roll the cake with the help of a rolling pin (if it is easy to move when rolling, you can hold this end of the rolling pin with one hand and press the other end of the cake with the other hand)

Step 12: after the cake is rolled, place the joint downward, wrap it and refrigerate for 2 hours

Step 13: take out the cake roll, cut off both ends, put the remaining cream into the decoration bag, cut a small hole in the bag mouth, and then squeeze out the pattern on the cake

Materials required:

Low gluten flour: 70g

Fine granulated sugar: 80g

Eggs: 4

Milk: 50g

Salad oil: 40g

Light cream: 150g

Lemon juice: a few drops

Baking powder: 2G

Notes: 1. Qifeng's way of making cake directly, and then add stuffing to roll it; 2. The baking plate is about 27 * 30cm in size. If the size of the baking plate is different, the baking time should be appropriately increased or decreased; 3. When beating protein, it is OK to beat wet foam, not too dry, otherwise it is easy to crack when rolling.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Rui Shi Juan Shui Guo Nai You Dan Gao Juan