Chiba cake roll(qian ye wen dan gao juan )

Chiba cake roll

Introduction:

Production steps:

Step 1: separate the egg white and yolk and put them into a basin without water and oil. Don't let the egg white get stained with the yolk.

Step 2: add two drops of white vinegar to the egg white, add 40g sugar in several times, beat with a beater until hard foaming, and refrigerate.

Step 3: add 20g granulated sugar to the yolk, beat it with a manual beater until it is not granulated, then add salad oil and milk in turn, and beat until the liquid is mixed.

Step 4: sift in the low gluten flour and mix it evenly with a rubber scraper.

Step 5: Take 1 / 3 of the protein paste into the egg yolk paste, and mix it again.

Step 6: pour the batter into the remaining 2 / 3 protein batter, and mix well.

Step 7: take out 2 tbsp cake paste and mix with cocoa powder. Put it into the flower mounting bag for standby.

Step 8: pour the rest of the cake paste into the paper-based baking pan and spread it evenly.

Step 9: squeeze out the cocoa cake paste and draw a line on it.

Step 10: draw back and forth vertically on the horizontal line with toothpick to form Chiba pattern.

Step 11: after the oven is preheated, put the heat on the top and bake at 170 ℃ for about 25 minutes in the middle layer.

Step 12: take out the cake, put it on the oil paper, put it on the warm side, and spread jam on the back side.

Step 13: roll up the cake with the help of a rolling pin, set it and slice it after 10 minutes.

Materials required:

Egg yolks: 4

Salad oil: 45g

Milk: 45g

Low gluten flour: 80g

Egg white: 4

Cocoa powder: 1 tsp

White vinegar: a little

Sugar: 60g

Precautions: 1. The skin must be dried, otherwise, when it is buckled, the Chiba grain on the surface will stick to the oil paper. 2. If there is no flower mounting bag, you can use the fresh-keeping bag instead. Pour the cake paste into the fresh-keeping bag, cut a small hole in the corner of the fresh-keeping bag, and then squeeze it hard.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qian Ye Wen Dan Gao Juan