Pattern Qifeng cake roll(hua wen qi feng dan gao juan )

Pattern Qifeng cake roll

Introduction:

"Qi Feng's cake roll is the most I've ever made. I'll make it every three days. This time I'm going to paint some patterns. It's a different feeling and a different mood."

Production steps:

Step 1: separate the egg yolk from the egg, put the egg yolk into the bowl without water and oil

Step 2: set up another egg beater, add milk and salad oil, beat with a manual beater until the oil and water are mixed. After beating, it feels like yogurt. After beating, add 20 grams of fine granulated sugar and continue beating until the sugar dissolves

Step 3: add egg yolk and beat well

Step 4: sift in the low gluten flour twice, beat each time until there is no granule

Step 5: the batter is smooth and thick

Step 6: add 60 grams of sugar into the protein bowl, squeeze in a few drops of lemon juice (no need to add)

Step 7: beat the egg beater with electric beater until it is wet and foamy. Gently lift the beater head as shown in the figure, form a curved angle, beat the egg white well, open the oven for 140 degrees and preheat

Step 8: dig a large spoon of the beaten cream into the yolk paste basin with a rubber scraper, and mix it evenly from bottom to top

Step 9: pour the batter into the basin of protein cream, and mix well

Step 10: take a small bowl, add Matcha powder and a large spoon of cake paste

Step 11: mix well and put into the decoration bag

Step 12: cut a small hole in the flower mounting bag (if it's not easy to master, first cut a small hole, squeeze a little into the bowl, and then cut a little larger when the hole is small), then draw a pattern on the baking plate covered with oil paper, put it into the oven, bake it in the middle layer, and take it out for 1.5 minutes

Step 13: after taking out, pour in other cake paste, level it slightly with a scraper, then take up the baking tray with both hands, drop it on the table for several times, shake out big bubbles, and put it in the middle of the oven to bake for 15 minutes

Step 14: take out the baked cake, hold the oil paper on the edge, drag it onto the baking net, tear off the oil paper around and cool it

Step 15: then buckle it upside down on the baking net, tear off the oil paper at the bottom, turn the oil paper over and cover it to cool

Step 16: take a new oil paper and put it on the cool cake, then turn it upside down

Step 17: with the help of rolling pin, roll it up and wrap it with the joint facing down, wrap it at both ends, put it in the refrigerator for half an hour, take it out and cut it into pieces

Materials required:

Low gluten flour: 90g

Salad oil: 50g

Milk: 50g

Eggs: 5

Fine granulated sugar: 80g

Matcha powder: 1 tsp

Lemon juice: a few drops

Note: 1. The baking tray used in this picture is 29 * 32cm in size; 2. You can draw patterns according to your preference, and the size of the opening of the flower mounting bag depends on the consistency of the paste, so you can cut down a little at the beginning and squeeze a little into the bowl to have a try, so that you can master a little; 3. There are many patterns of Matcha cake paste that can be squeezed into the paper cup to bake the paper cup cake.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Hua Wen Qi Feng Dan Gao Juan