Pirate king qiaobaqifeng cake roll(hai zei wang qiao ba qi feng dan gao juan )

Pirate king qiaobaqifeng cake roll

Introduction:

"The pirate king Joba cake roll has a lovely shape. It's cute. It's not easy to be a mother. He spent an afternoon in order to have fun with the children at home. Fortunately, he was very excited when he saw it. It's worth it. It's made of Qifeng rolls, and other rolls can be made as well. I feel that making these shapes is mainly a test of carefulness and patience. It's not difficult to make cake rolls. On the contrary, it's the parts that need more attention. "

Production steps:

Step 1: make a cake roll first. The ingredients of the cake roll are: 80g low gluten flour, 4 eggs, 45g salad oil, 45g milk and 60g sugar. Separate the egg yolk protein and put it into different beating basins. Put 20g fine sugar into the yolk basin and beat well with a manual beater

Step 2: add milk and salad oil and continue beating until the oil and water are mixed

Step 3: sift in low gluten flour and continue to mix well

Step 4: add 40g sugar into the egg white, beat it with electric beater until it is wet and foamy, and gently lift the beater to form a curved angle. Open the oven and preheat it at 140 ℃

Step 5: dig a spoonful of the beaten protein cream into the egg yolk basin with a rubber scraper, mix it evenly from bottom to top, then pour it into the basin of the protein cream, and continue to mix well

Step 6: put it into the baking tray with oil paper pad, gently drop it on the table, and the baking tray shakes out big bubbles. Then put it in the middle of the oven and bake it for 30-35 minutes

Step 7: take out the baked cake, tear off the oil paper around and let it dry for two minutes. Then turn it upside down on the baking net, tear off the oil paper and cover it with a new oil paper to keep it cool

Step 8: turn over the dried cake and roll it up with a rolling pin (there is a picture in the previous cake roll). Wrap it at both ends and refrigerate it for half an hour

Step 9: after taking out the cake roll, cut off two ends, and then make it into three pieces, as shown in the figure on the right. The rightmost part is the face, the middle part is the brim, and the third part is the hat. One end of the face needs to be cut obliquely, a little bit obliquely, otherwise it will not stand firmly, and the angle with the desktop is about 80 degrees

Step 10: put the brim on the hat, and it can come out slightly to the face

Step 11: heat the chocolate powder in water until it melts. Melt it into a flowing chocolate slurry. If it is too thick, add a few drops of water

Step 12: put the whole hat on the baking net, and then put a plate on the bottom. Pour the melted chocolate slurry on the top. When pouring, it can be a little cooler. When it is thicker, it can be poured with the help of a spoon

Step 13: take a piece of sugar, roll it into pieces and cut it into a cross. You can draw a paper mold for reference

Step 14: use the right flower mouth to press out the white eyes

Step 15: soften 10g butter, add flour and knead it into a dough, then add cocoa powder and knead it into a smooth dough. If it is too hard, add a little water properly, and there must be no more water

Step 16: roll the cocoa dough into pieces, cut the paper mold in advance, and use the paper mold reference to cut the dough into paper mold shape

Step 17: then repair the edges, put them in the middle layer of the oven covered with tarpaulin, bake at 180 degrees for 10 minutes, take them out and let them cool

Step 18: this step is to assemble the parts. You can put a little honey on the cross sugar and the white sugar. After the chocolate pen melts, draw the eyes and mouth. Poke a small hole on each side of the hat, and insert the newly baked biscuit decoration.

Materials required:

Low gluten flour: 80g

Fine granulated sugar: 60g

Salad oil: 45g

Milk: 45g

Eggs: 4

Butter: 10g

Flour: 20g

Chocolate: Pink 25g

Cocoa powder: moderate

Turn sugar: right amount

Honey: 1 drop

Water: moderate

Dark chocolate: moderate

Note: the main thing is that you need to be careful when assembling the parts. When drawing chocolate, you should also grasp the temperature. If the temperature is too high, it's easy to flow everywhere. If the temperature is too low, you can't squeeze it out. You can try it on more cakes before drawing.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hai Zei Wang Qiao Ba Qi Feng Dan Gao Juan