Coffee style stump shaped cake roll(ka fei feng wei shu zhuang zao xing dan gao juan )

Coffee style stump shaped cake roll

Introduction:

"Cut the cake into long strips and roll them horizontally to shape. Is it like the section after cutting down trees? This coffee flavored cake has a slight coffee fragrance wrapped in the milk fragrance. I love the way coffee is eaten. It has a long aftertaste, and I feel that the cells in the taste buds have been mobilized. "

Production steps:

Step 1: put the eggs in the mixing basin and stir, add the sugar and stir evenly;

Step 2: heat with water, stir with electric egg beater at low speed until the egg liquid is close to the temperature of human body when tested with fingers, and remove the mixing basin from the heating pot;

Step 3: at this time, the egg liquid begins to turn white. Use the egg beater to send the egg liquid at high speed. At this time, the egg liquid will slide continuously and quickly;

Step 4: the egg drops slowly, but the beating is still not enough;

Step 5: to further disperse, write "8" with egg liquid. The best condition is that the egg liquid presents clear shape, with hardness that will not disappear temporarily, fine texture and rich luster;

Step 6: add coffee melted in hot water in advance;

Step 7: add the sifted low gluten flour, and quickly stir with a rubber scraper;

Step 8: after the powder is invisible, add the butter melted in advance, and stir it quickly with a scraper;

Step 9: in the 27 * 32cm baking tray, pad the cut baking tray paper and cut the openings at four corners to make the paper and baking tray more compact;

Step 10: pour in the batter, smooth it with a scraper, and shake the bubbles on the cloth;

Step 11: put in a 210 degree preheated oven, middle layer, heat up and down, bake for about 10 minutes;

Step 12: take out the baked cake piece together with the paper, cover it with a piece of paper, and let it stand and cool;

Step 13: after cooling completely, gently tear off the paper;

Step 14: place the baking and coloring side of the cake upward, and cut the cake into 5 equal parts;

Step 15: put ice cubes into the pot and add appropriate amount of water;

Step 16: put the mixing basin on the ice water, beat it with the egg beater until 7, then add the dissolved instant coffee and stir until 8;

Step 17: apply a thin layer of coffee flavored whipped cream on the surface of the cake;

Step 18: divide the cake into 5 equal parts along the original cut mark, and roll up the cake from the part close to the body;

Step 19: place the rolled cake in the center of the flat plate (or cake holder);

Step 20: apply cream stuffing on the opening of each rolled cake roll, so that the cake rolls can be combined more closely, and connect the remaining cake rolls one by one to form a stump shape;

Step 21: cut the end of the cake roll of the fifth slice obliquely;

Step 22: roll it on the cake roll again, make the cake roll stick tightly to form a complete circle, then smooth the cream filling extruded from the top with a spatula, use long strips of paper to form a circle around the cake, and use adhesive tape to stick the joint tightly, and put it into the cold storage room for shaping;

Step 23: whisk the fresh cream and sugar into 8, pour half of the amount into the center of the top of the cake, rotate the turntable with the left hand, wipe the fresh cream with the spatula with the right hand to make it evenly distributed on the whole cake, constantly adjust the angle of the spatula to smooth the surface of the cake; wipe the surplus fresh cream on the side after the surface is smeared, and scoop up a little of the remaining fresh cream with the spatula Apply it on the side of the cake; use a spatula to smooth the cream protruding from the top edge of the cake to the middle; use a cake divider to draw a mark of 10 equal parts; use a flower mounting bag with a circular flower mounting mouth to squeeze a circle of round lines along the edge of the cake; squeeze a large ball of hemispherical cream on the outside of the top of each cake in sequence, and a small ball of hemispherical cream on the inside Make decoration; put a small coffee biscuit in the shape of coffee beans on each large hemispherical cream http://m.meishichina.com/blog/539874/#0 -Steps 25-32 in qzone-1-29669-d020d2a4e8d1a374a433f596ad1440 log

Step 24: put it in the cold room, refrigerate it to shape, cut it into pieces and eat it;

Materials required:

Eggs: 3

Fine granulated sugar: 10g

Instant coffee: 15ml

Hot water: 15 ml

Low gluten flour: 70g

Salt free butter: 20g

Fresh cream: 180ml (coffee flavor)

Biscuit: coffee bean shape

Note: Note: 1, this is a whole egg hairstyle cake roll. 2. Thank you for sharing with me.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ka Fei Feng Wei Shu Zhuang Zao Xing Dan Gao Juan