Chiffon Cake Roll (qi feng dan gao juan )

Chiffon Cake Roll

Introduction:

"This Qifeng cake roll is rolled out to keep the colored skin. I prefer this one."

Production steps:

Step 1: get all the materials ready

Step 2: separate the egg white from the egg white. There should be no water or oil in the bowl

Step 3: add sugar in the egg yolk, stir well, then add vegetable oil and pure milk in turn, stir well and set aside

Step 4: divide the egg white into three times and add the fine granulated sugar (add one time for the fish eye bubble, add one time for the delicate bubble, and add one time for the texture)

Step 5: beat to wet foaming (dry foaming is not allowed, otherwise it will crack)

Step 6: dig 1 / 3 protein into the egg yolk paste and mix well, then pour all the egg yolk paste into the remaining protein basin and mix well

Step 7: turn the batter

Step 8: put oil paper on the baking tray. You can put a little oil paper on the baking tray. It will be very comfortable

Step 9: pour the cake paste into the baking pan, smooth it, put it into a preheated 180 degree oven and bake it for about 20 minutes (it can be adjusted according to everyone's oven temperature difference time, and gently press the surface of the cake to be elastic by hand)

Step 10: shake it when it comes out of the oven, then pull out the oil paper and put it on the baking net and tear off the oil paper around to let the cake cool off (this step is very important)

Step 11: cool until the cake is warm (about five minutes), button the cake on another piece of clean oil paper, then tear off the original oil paper at the bottom, apply some jam or whipped cream, roll up and refrigerate for half an hour

Step 12: take out the frozen cake roll

Step 13: cut into pieces and serve on a plate

Materials required:

Eggs: 4

Vegetable oil: 32g

Pure milk: 32g

Low gluten flour: 68g

Sugar: 50g (add protein)

Jam: moderate amount (or whipped cream)

Note: the operation of step 10 is very important, depending on the integrity of the final cake roll

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Qi Feng Dan Gao Juan