Cow pattern Qifeng cake roll(nai niu wen qi feng dan gao juan )

Cow pattern Qifeng cake roll

Introduction:

"This cake roll, mixed with the aroma of cocoa, is sweet, soft and delicious, especially at the moment when it comes out of the oven! I just want to eat it when I'm very popular. "

Production steps:

Step 1: prepare and weigh all the ingredients.

Step 2: pour the egg yolk and protein into the beating basin (Fig. 2). The beating basin should be free of water and oil. The basin for protein should be a little bigger.

Step 3: put 1 gram of salt into the yolk bowl, salt can make the sugar sweet and not so greasy. Add 10 grams of sugar. Beat evenly with a hand beater.

Step 4: add 50g salad oil in three times, each time with a hand beater.

Step 5: pour 65 grams of pure milk into the yolk bowl, stir well until the oil and water mix.

Step 6: sift 80 grams of low flour into the yolk bowl. In a separate bowl, dig 3 tablespoons of batter and add the sifted cocoa powder.

Step 7: 7: beat the protein with the egg beater to the coarse bubble state, and add 1 / 3 sugar.

The eighth step: 8: fight to the fine foam, then add 1/3 sugar.

Step 9: continue to beat until the protein is thick, the surface is textured, and the protein peak on the egg beater droops, add the remaining fine sugar.

Step 10: continue to beat. The protein spike on the egg beater is long and does not stand up, indicating that it has reached the degree of wet foaming, that is, the degree of nine distribution. To make Qifeng cake roll, beat the protein to this level.

Step 11: lay oil paper in the baking tray, use a spoon to drop the cocoa yolk paste onto the oil paper, and then drop out the irregular figure at will. Put it into the oven preheated at 180 ℃ and bake for one minute to set.

Step 12: take one-third of the protein to the original yolk paste, and mix evenly with a rubber scraper. Pay attention to stir from the bottom up, just like stir fry, don't stir in circles to avoid protein defoaming. It can also be cut and mixed.

Step 13: pour the batter into the albumen bowl, stir and cut it with the same method until the albumen and the yolk are completely mixed, and the batter is thick and uniform light yellow.

Step 14: pour the cut and mixed original cake paste into the baked and shaped cocoa cake paste.

Step 15: hold the baking tray in both hands and gently drop it several times to shake off the big bubbles. Put in the middle and lower layers of the preheated oven and bake at 180 ℃ for 21 minutes.

Step 16: remove the pan from the oven. With both hands holding the oil paper on both sides, take the cake out of the baking tray and put it on the cooling net. Carefully peel off the oil paper around, lay a piece of oil paper on another cooling net, buckle the cake upside down on the new oil paper and remove the original oil paper.

Step 17: now the yellow side of the cake is up, spread the jam evenly on the surface of the cake. Roll up the cake and refrigerate for 30 minutes.

Step 18: take out, cut and eat.

Materials required:

Eggs: 4

Low gluten flour: 80g

Milk: 65g

Salad oil: 50g

Cocoa powder: 5g

Salt: 1g

Fine granulated glycoprotein: 50g

Sugar for egg yolk: 10g

Note: 1: the surface of the baked cake is light golden yellow. If you tap with your fingers, the cake surface left gravure, it means that the cake is not baked. If you tap the cake with your fingers, the surface of the cake will break, indicating that it will break when it is baked. Only when you tap the cake with your fingers, the gravure on the surface of the cake can bounce back quickly and return to its original state, it means that the cake is baked just right. 2: Because of the different temperature of their own, they make adjustments according to their own oven.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Nai Niu Wen Qi Feng Dan Gao Juan