Xiaoshanjuan(xiao shan juan )

Xiaoshanjuan

Introduction:

"Because the family didn't like thick cream very much, they only used a little light cream to pass it, so the cream interlayer in the middle was very thin and not good-looking. It would be more beautiful if there was more cream to wrap the whole fruit. If you like cream, you can increase the amount of light cream to 150g and sugar to 15g. "

Production steps:

Step 1: put the egg yolk and protein into oil-free and water-free containers respectively. Add soft white sugar into the egg white in three times, and beat until the egg head is bent. Put the egg white in the refrigerator.

Step 2: mix the egg yolk, sugar (13g) and honey, and beat with hot water until the egg yolk turns light.

Step 3: remove the frozen protein. Use a scraper to add half of the protein to the egg yolk, cut and mix well.

Step 4: sift the low gluten flour into the cake paste, cut and mix evenly.

Step 5: take the remaining half of the protein, add to the cake paste, cut and mix evenly.

Step 6: cut the butter into small pieces and add it to the fresh milk. Keep water off or microwave until butter melts. Add the melted mixture into the cake paste, cut and mix well.

Step 7: pour the cake paste into the baking pan covered with oil paper, flatten it with a scraper, and vibrate the baking pan to remove bubbles.

Step 8: preheat the oven 180 degrees, put it on the top of the fire, middle layer, and bake for 15 minutes. Spread a piece of oil paper on the baking net. When the cake is out of the oven, the bottom is facing up. Cool it on the baking net. Tear off the oil paper on the bottom while it is hot. Then cover the oil paper on the surface of the cake to prevent water loss.

Step 9: add soft white sugar (5g) into the cream and beat until the volume is fluffy and the surface has no disappeared lines.

Step 10: when the cake is cool to the palm temperature, remove the oil paper covering the surface, and apply light cream on the bottom of the cake. Leave part of the cake on the tail side, and cut part of the cake with a knife at a 45 degree angle to facilitate final shaping. Every 2cm or so from the head to the side, use a knife to cut across, but do not cut, so as to roll up. Place the peach which is cut into small pieces and drained at 1 / 3 of the head side.

Step 11: roll up the cake roll with a rolling pin and wrap it in oil paper. Refrigerate for more than 1 hour.

Step 12: 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:

Egg yolk (yolk paste): 105g (6 pieces)

Soft white sugar (egg yolk paste): 13g

Honey (egg yolk): 26G

Protein (protein paste): 140g

Soft white sugar (protein paste): 56g

Meimei low gluten flour: 61G

Butter: 13g

Fresh milk: 30g

Light cream (sandwich): 50g

Soft white sugar (sandwich cream): 5g

Canned yellow peach: 3 pieces

Precautions: 1. After tearing off the oil paper on the bottom, be sure to cover the oil paper on the surface of the cake again, otherwise the surface of the cake will be dry after losing water, and it is easy to crack when rolling up. 2. Don't start to spread cream when the cake is still hot, otherwise the cream will melt.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiao Shan Juan