Cow pattern Qifeng cake roll(nai niu wen qi feng dan gao juan )

Cow pattern Qifeng cake roll

Introduction:

Production steps:

Step 1: separate the egg yolk and protein with the egg separator (Fig. 1). Pay attention not to let the egg yolk touch the protein.

Step 2: pour the egg yolk and protein into the beating basin (Fig. 2). The beating basin should be free of water and oil. The basin for protein should be a little bigger. The protein basin is 20cm stainless steel deepening basin, and the yolk basin is 18cm.

Step 3: put 1 gram of salt into the yolk bowl (Fig. 3). Salt can make sugar less sweet. Add 10 grams of sugar. Beat evenly with a hand beater.

Step 4: add 50g salad oil in three times, and beat evenly with a manual beater (Fig. 4).

Step 5: pour 65 grams of pure milk into the egg yolk basin (Fig. 5), and stir until the oil and water mix.

Step 6: sift 80 grams of low flour into the yolk bowl (Fig. 6).

Step 7: stir evenly until there is no particle paste (Fig. 7).

Step 8: take 28 grams of egg yolk paste with spoon in a small bowl, add 2 grams of milk (Fig. 8), cut and mix evenly with small spoon.

Step 9: sift 1 / 2 teaspoon + 1 / 4 teaspoon cocoa powder into a small bowl (Fig. 9), and mix well with a small spoon.

Step 10: in this way, we get two kinds of yolk pastes of different colors (Figure 10), and put the two kinds of yolk pastes aside.

Step 11: break up the egg white with electric beater and add 5 drops of lemon juice (FIG. 11).

Step 12: stir until it is fish eye blister like as shown in FIG. 12, add one third (17 g) of the fine granulated sugar in material a.

The thirteenth step: beat to the beginning of the protein thickening, volume doubling, showing (Figure 13) as shown in the fine foam, then add 1/3 of the fine sugar (17 grams).

Step 14: continue to beat until the protein is thick, the surface is striated, and the protein peak on the egg beater droops (FIG. 14), add the remaining fine granulated sugar (16 g).

Step 15: continue to beat, the protein peak on the beater is long and does not stand up (FIG. 15), indicating that it has reached the degree of wet foaming, that is, the degree of nine distribution. To make Qifeng cake roll, beat the protein to this level.

Step 16: Although the protein has lines, it feels lighter and softer. The protein in the basin is curved and sharp (FIG. 16).

Step 17: take about twice as much protein as the cocoa yolk paste into a small bowl (Figure 17).

Step 18: stir with a small spoon and cut until the protein and the cocoa yolk paste are completely blended (Fig. 18). The mixed batter is thick, uniform and light brown.

Step 19: lay the egg yolk on the baking paper randomly (Fig. 19). Put it into the oven preheated at 180 ℃ and bake for one minute to set.

Step 20: while baking the cocoa cake paste, seize the time to make the original cake paste. Take one third of the whipped protein into the original yolk paste (FIG. 20).

Step 21: mix evenly with a rubber scraper (Fig. 21). Pay attention to stir from the bottom up, just like stir fry, don't stir in circles to avoid protein defoaming. It can also be cut and mixed.

Step 22: pour the batter into the protein bowl (Fig. 22).

Step 23: stir and cut with the same method until the egg yolk and protein are completely mixed (Fig. 23). The mixed batter is thick and uniform light yellow.

Step 24: pour the cut and mixed original cake paste into the baked and shaped cocoa cake paste (Fig. 24).

Step 25: smooth the cake paste with a rubber scraper (Figure 25).

Step 26: hold the baking tray in both hands and gently drop it several times to shake off the big bubbles. Place in the middle and lower layers of the preheated oven (Fig. 26) and bake at 180 degrees for 21 minutes. If your oven has three layers, put them in the middle. My oven has four layers. I put it in the middle and lower layers.

Step 27: tap the surface of the cake to make it elastic and not sticky (Fig. 27). At this time, the surface of the cake is light golden.

Step 28: remove the pan from the oven. With both hands holding the oil paper on both sides, take the cake out of the baking tray, put it on the cooling net, and carefully peel off the oil paper around (Fig. 28).

Step 29: spread a piece of oil paper on another cooling net, buckle the cake upside down on the new oil paper, and remove the original oil paper (Fig. 29).

Step 30: lay a piece of new oil paper on the first cooling net, and turn the cake with the oil paper removed back on the new oil paper. Now the yellow side of the cake is up. Spread the jam evenly on the surface of the cake, and a layer of the cake will do (Fig. 30).

Step 31: roll the oil paper with a rolling pin and roll up the cake. Roll the rolling pin back and the cake will roll forward naturally. Roll and shape (Fig. 31).

Step 32: set for 10 minutes, open the oil paper, cool and cut off the irregular parts at both ends (Fig. 32). Then cut it into the thickness you like and you can enjoy it.

Materials required:

Eggs: 4

Low gluten flour: 80g

Fine granulated sugar: 50g, 10g

Milk: 65g 2G

Salad oil: 50g

Cocoa powder: 1 / 2 tsp, 1 / 4 tsp

Salt: 1g

Lemon juice: 5 drops

Assorted Jam: 50g

Note: 1, 20-23 action to skilled fast, try to complete in a minute. If it can not be finished in one minute, you can cut and mix the original cake paste first, and bake the cocoa cake paste when it is nearly finished. 2. The surface of the baked cake is light golden. If you tap with your fingers, the cake surface left gravure, it means that the cake is not baked. If you tap the cake with your fingers, the surface of the cake will break, indicating that it will break when it is baked. Only when you tap the cake with your fingers, the gravure on the surface of the cake can bounce back quickly and return to its original state, it means that the cake is baked just right. Because of the different temperature of the home oven, we must use the naked eye observation and hand touch to judge whether the cake is baked well. This step is very important.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nai Niu Wen Qi Feng Dan Gao Juan