Swiss fruit roll(rui shi shui guo juan )

Swiss fruit roll

Introduction:

"There are no strawberries at home, so the color is more monotonous. With some strawberries, it will be more brilliant. In addition, due to the use of canned water, the amount of sugar is reduced a lot. There is no sugar in the cream. Sweet enough. If you like sweets very much, you can add 10g sugar to the cream

Production steps:

Step 1: separate the egg white into an oil-free and water free container, add soft white sugar (15g) in three times, beat it to 9 and distribute it, that is, lift the egg beater to see the small hook. Keep it in the fridge.

Step 2: separate the egg yolk into another container, add soft white sugar (10g), yellow peach canned water and salad oil, and beat with electric beater until well mixed.

Step 3: sift in low gluten flour and corn starch.

Step 4: stir evenly with scraper to form yolk paste.

Step 5: add 1 / 3 of the egg white to the yolk paste, cut and mix well.

Step 6: add the cake paste to the remaining egg white.

Step 7: cut and mix evenly to make cake paste.

Step 8: spread oil paper on the baking tray, pour in the cake paste, smooth the surface with a scraper, and vibrate a few times to remove the big bubbles in the cake paste.

Step 9: turn the cake roll upside down on the baking net, cool it until the surface is warm, tear off the oil paper on the bottom, and then cover it on the surface of the cake to prevent moisture loss.

Step 10: whisk the cream to the hard state with lines, and cut the fruit into small pieces. When the cake roll is dried to the palm temperature, turn it upside down and place the cream and fruit on the top 1 / 3 from the bottom edge.

Step 11: roll up the cake with the help of a rolling pin, refrigerate it in the refrigerator for more than 30 minutes, and then cut it into the required length after shaping.

Step 12: roll up the cake with the help of a rolling pin, refrigerate it in the refrigerator for more than 30 minutes, and then cut it into the required length after shaping.

Materials required:

Egg yolks: 4

Soft white sugar (add egg yolk): 10g

Yellow peach canned water: 70g

Salad oil: 40g

Low gluten flour: 70g

Corn starch: 15g

Egg white: 4

Soft white sugar (add egg white): 15g

Light cream: 100g

Kiwifruit: moderate

Mango: right amount

Banana: right amount

Note: 1. The size and type of eggs are different, so the state of yolk paste may be different every time. The state of the mixed yolk paste (Note: it's yolk paste, not cake paste) is that the yolk paste is very delicate and glossy, without particles. Lift the scraper inserted in the egg yolk paste, and the egg yolk paste can drip from the scraper. If you feel the yolk paste is dry, you can add some liquid, such as canned water, fresh milk, or even water. The cake baked in this way tastes light and soft. 2. 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. 3. The time and temperature of the formula are groped out by everyone according to the characteristics of their own oven, which should not be copied mechanically. For example, the original recipe of this cake roll is 150 degrees for 30 minutes and 170 degrees for 10 minutes. But I only need 150 degrees (the oven panel indicates 120 degrees) for 25 minutes. To judge whether the cake is baked well, you can tap the surface of the cake. If the cake is elastic and does not collapse, it means that the cake has been baked. For another example, the purpose of inserting the baking tray here is to solve the problem of too deep coloring on the bottom. If your oven doesn't have this problem at all, of course, you don't have to add to the cake. 4. The oil paper on the bottom of the cake roll must be covered on the surface of the cake after it is torn off to prevent the moisture loss of the cake and avoid cracking when it is rolled up.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Rui Shi Shui Guo Juan