Chiba cake roll(qian ye wen dan gao juan )

Chiba cake roll

Introduction:

"It saves time and effort to make a cake roll. It can be made in about an hour, and the success rate is high. Unlike making bread, it is easily affected by various links and produces failure products. Since the beginning of their own pastry, occasionally eat a small cake outside the feeling has been difficult to swallow, especially Muffin Cake, it is simply a mixture of various additives. It's better to do it yourself, safety, economy, environmental protection and health. The recipe of this Chiba cake roll comes from the book of yuanzhuzhu. I just reduced the amount of sugar in the recipe. Practice has proved that if the cake roll is smeared with jam, the amount of sugar can be reduced on the basis of this reduction. Of course, I don't like special sweet taste very much. If you like dessert very much, don't reduce it. "

Production steps:

Step 1: get all the materials ready.

Step 2: prepare two oil-free and water-free containers, separate the whole egg into yolk and egg white, and put them into the containers respectively.

Step 3: beat the egg white with electric beater at medium speed, and add 1 / 3 sugar (10g) when it is bubbly.

Step 4: continue to beat until there are delicate bubbles, and then add 1 / 3 of sugar (10g).

Step 5: finally, when you lift the egg beater, you can see a sharp and drooping hook on the beater's head. Put the egg white in the fridge.

Step 6: add salad oil, water and sugar (15g) into egg yolk.

Step 7: mix well with egg beater.

Step 8: sift in the low gluten flour and mix well.

Step 9: the egg yolk is fine and no particles.

Step 10: take out the frozen egg white, dig 1 / 3 into the egg yolk, mix well with a rubber scraper.

Step 11: pour the batter into the remaining 2 / 3 egg white.

Step 12: mix the batter, the protein and egg yolk are completely fused, showing delicate light yellow.

Step 13: take 2 tablespoons of batter and add to the prepared cocoa powder.

Step 14: mix well and make a cocoa batter.

Step 15: pour the remaining batter into the baking pan covered with oil paper and spread it with a scraper.

Step 16: take a fresh food bag and put the cocoa batter in it. Use scissors to make a small cut in one of the lower corners of the bag.

Step 17: extrude the cocoa batter on the cake batter in a straight line, with a certain distance between each line.

Step 18: all the lines are drawn.

Step 19: take a toothpick and draw a line perpendicular to the cocoa paste line. The first forward stroke, the second reverse stroke, and so on.

Step 20: paste the cake well.

Step 21: preheat the oven at 150 degrees, heat it up at 135 degrees, and bake in the middle for 25 minutes.

Step 22: when out of the oven, cool on the baking net.

Step 23: when the air is warm, turn over and tear off the oil paper while it is hot.

Step 24: take another piece of oil paper and spread the Chiba pattern of cake face down on the oil paper. Put jam on it.

Step 25: roll up the cake, wrap it in oil paper and refrigerate it in the refrigerator for more than half an hour.

Step 26: after the cake roll is shaped, cut the irregular parts on both sides with a knife and cut the cake roll into the required length.

Materials required:

Whole egg: 4

Salad oil: 45g

Granulated sugar (for egg yolk): 15g

Sugar (egg white): 30g

Low gluten flour: 80g

Cocoa powder: 1 tablespoon

Note: 1. My oven temperature is on the high side, the original formula is 175 degrees, 25 minutes. Please adjust according to your oven habit. 2. The egg white should not be over whipped. If it is over whipped, it will crack easily when rolling the cake. 3. After the egg white is sent, the egg white hanging on the beating head does not need to be cleaned, and the egg yolk can be directly stirred, which has no effect on the cake paste.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qian Ye Wen Dan Gao Juan