Corn flour cake roll

Corn flour cake roll

Introduction:

"Because I wanted to make a special topic about corn, I had a whim to add corn flour to the raw materials, which is the kind of corn flour that is very finely ground and has no particles. The effect is unexpected! Without the greasy feeling of pastry, there is more mellow and simple flavor of corn. Although it is not delicate, it is absolutely not rough. "

Production steps:

Step 1: separate the egg white and yolk. Put the egg white into an oil-free and water-free container, add white granulated sugar in three times, and beat until it is wet foaming (lift the egg beater, and the protein can be pulled out of the curved sharp corner for wet foaming).

Step 2: add salt to the yolk and mix well with the beater at low speed.

Step 3: add salad oil to mix well; add milk to mix well; add a few drops of vanilla essence to mix well.

Step 4: sift the low gluten flour, corn flour and baking powder, sift them into the egg yolk paste, and mix them evenly with a rubber scraper.

Step 5: Take 1 / 3 of the whipped protein and put it into the egg yolk paste.

Step 6: mix evenly with a rubber scraper.

Step 7: pour all the batter into the remaining protein and mix well.

Step 8: spread the baking paper on the baking tray, pour in the batter, scrape it flat with a scraper, shake it gently for a few times, and shake out big bubbles.

Step 9: preheat the oven at 150 ℃ for 30-35 minutes.

Step 10: when out of the oven, turn it upside down on the baking net and tear off the baking paper at the bottom while it's hot.

Step 11: spread the cake flat on the panel, face up, and apply applesauce (or other favorite jam).

Step 12: roll the cake directly into a cake roll.

Step 13: wrap with baking paper and tighten both ends.

Step 14: cool and slice.

Step 15: try it~~

Materials required:

Egg yolks: 4

Low gluten flour: 60g

Corn flour: 36g

Salad oil: 50g

Milk: 60g

Baking powder: 1 / 4 tsp

Vanilla: a few drops

Egg white: 4

Salt: 1g

White granulated sugar: 50g

Note: 1, corn flour is the kind of fine, no particles, flour like. 2. The cake roll must be rolled up when it is warm, and it will break when it is completely cool.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet