Painted cake roll(cai hui dan gao juan )

Painted cake roll

Introduction:

"After adding patterns to the cake body, the whole cake roll will become more lovely and charming, with smooth cream in the middle, which makes the cake roll taste like cocoa, sweet and smooth cream, neutralizing the astringency of cocoa. Although the cake paste is a little thin this time, and the pattern is not very beautiful, it is acceptable on the whole, and the cake is soft and delicious. "

Production steps:

Step 1: prepare materials

Step 2: separate the egg into three proteins, one protein, three yolks and one yolk (not used).

Step 3: add 35 grams of soft sugar to the three yolks and beat them with electric beater until they are white and foamy.

Step 4: add 50ml of water.

Step 5: add 40ml salad oil.

Step 6: add 80 grams of low gluten powder. Stir well with egg beater until the batter is sticky.

Step 7: beat 1 protein to bubbles, then add 1 pinch of corn flour, beat until hard foaming

Step 8: put 1 tbsp egg yolk batter into a bowl, add 0.5T low gluten powder and mix. Take two-thirds of the protein cream and the egg yolk paste in step 7 to form a smooth cake paste, and put it into the flower mounting bag.

Step 9: put the oil paper with the pattern on the baking tray, the side with the pattern fits the baking tray, and apply a layer of salad oil on the oil absorption paper without the pattern. Squeeze out the pattern, put it in the oven, heat at 170 ℃ for about 1 minute, then take it out and set aside. So when you roll it up, the pattern is positive, otherwise the pattern is different from when you draw.

Step 10: dissolve the cocoa powder in about 20ml hot water.

Step 11: add the cocoa water to the rest of the egg yolk paste and stir well.

Step 12: add 3 proteins into 30g soft granulated sugar to beat until hard foaming, then add the remaining corn flour and continue to beat evenly.

Step 13: add 3 proteins into 30g soft granulated sugar to beat until hard foaming, then add the remaining corn flour and continue to beat evenly.

Step 14: pour the cocoa cake paste into the pattern mold just baked. After the surface is smoothed, tap the bottom of the baking tray 2 ~ 3 times to drain the air. Preheat oven 170 for 2 minutes, heat up and down, middle layer, put in cake plate, bake for 15 ~ 20 minutes.

Step 15: when the cake is out of the oven, turn it upside down immediately, tear off the oil absorbing paper, and cover it back to the cake body immediately, and let it cool down.

Step 16: cut the front and near sides of the cake, and mark the surface with a shallow knife mark at an interval of 2cm. Melt 10 g coarse sugar in 20 ml hot water to form syrup. Put syrup on the cake.

Step 17: mix 150 grams of cream and 15 grams of sugar until stiff.

Step 18: spread the whipped cream on the cake. (leave about 3cm at the far end, do not apply cream.)

Step 19: roll up the cake and refrigerate for more than 1 hour. Then take out the slice, you can eat and pull!

Materials required:

Cocoa powder: 2 teaspoons

Eggs: 4

Low gluten flour: 82G

Salad oil: 40ml

Water: 50g

Sugar: 15g

Cream: 150g

Corn starch: 1 tsp

Coarse granulated sugar: 10g

Hot water: 20g

Note: 1, cake roll to want a good roll is not easy to break, there is a trick: more protein than egg yolk, this recipe, used 4 protein, 3 egg yolk. 2. The cake roll can't be rolled until it's completely cooled. It should be rolled up when it's still warm. Otherwise, the moisture will disperse and the cake will be dry. It's hard to think about it continuously. 3. The painted cake roll should be baked with patterns, and then poured into the cake body. The pattern is not suitable to be too thick or too thin. Generally, bake for about 1 minute. If the surface of the pattern forms a hard shell, you can pour in the cake paste and continue to bake. 4. If you want the pattern to present a clean, beautiful and clear pattern, it is necessary to lay a piece of oil absorption paper. In addition, the oil absorption paper should be coated with a thin layer of salad oil, so that when the cake is baked and the oil absorption paper is torn off, the pattern can be smoothly and completely left, and the pattern will not be lost due to sticking the oil absorption paper. 5. A layer of sugar water is better than no sugar water, but also can reduce the probability of cracking. But pay attention, don't wipe the sugar water hard, it's not good to make the cake too wet. 6. The front end and the near end of the cake body are cut obliquely, and shallow knife marks are made on the surface at an interval of 2cm, so as to roll it up well! 7. When the cake roll is shaped, it's best to put it in the refrigerator to cool the cream in the cake roll and make it more perfect when cutting!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Cai Hui Dan Gao Juan