Chiffon Cake Roll (qi feng dan gao juan )

Chiffon Cake Roll

Introduction:

"Once baked, it's as deep as the sea. Since then, it's like running water. It's said that playing baking silver is a deep pit, but there are still so many people who are desperate to jump in. After wandering around for several years, I finally slide into the pit, and finally realize the fun of baking. Gourmet experts like clouds, I hope this novice more advice

Production steps:

Step 1: separate the egg yolk protein and put it into oil-free and water-free containers.

Step 2: add 15 grams of sugar into the yolk and beat it gently with a hand beater. Don't beat the yolks.

Step 3: add corn oil and stir until completely blended.

Step 4: add milk and stir well.

Step 5: add the sifted low powder.

Step 6: gently mix the egg yolk paste with a rubber scraper. Put the mixed egg yolk paste aside and stand by.

Step 7: use the egg beater to beat the protein until it looks like a fish eye blister, and add 15 grams of sugar.

Eighth step: continue beating until the protein becomes thicker and thicker. Add 15 grams of sugar.

Step 9: when the protein is thick and there are lines on the surface, add the remaining 15 grams of sugar.

Step 10: when the egg beater is lifted and the protein can be pulled out of the curved sharp corner, it means that it has reached the degree of wet foaming.

Step 11: fill 1 / 3 protein into the egg yolk paste, and gently stir with a rubber scraper (from the bottom to the top, do not stir in circles to avoid protein defoaming)

Step 12: pour the egg yolk paste back into the remaining 2 / 3 of the protein.

Step 13: stir up and down in the same way until the egg yolk and protein are well mixed.

Step 14: pour the mixed cake paste into the baking tray covered with oil paper and smooth it. Shake the baking pan on the table twice to shake out the air bubble inside.

Step 15: put it in the preheated oven, heat 175 ° up and down for 15-20 minutes.

Step 16: tear the oil paper off the cake while it's hot.

Step 17: wrap the rolled cake with oil paper and twist both ends into candy.

Step 18: put it in the refrigerator for half an hour, then cut it.

Materials required:

Big eggs: 4

Low powder: 80g

Corn oil: 40g

Milk: 40g

Add sugar to egg yolk: 15g

Sugar added to protein: 45g

Note: the protein bowl needs no oil and water. Stir from the bottom up, do not circle to avoid defoaming. After the cake is baked, tear off the oil paper while it's hot. Changdi ckf25b oven comes with the baking tray.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Qi Feng Dan Gao Juan