Chiffon Cake Roll (qi feng dan gao juan )

Chiffon Cake Roll

Introduction:

"Qifeng cake has been made many times. It has experienced the joy from failure to success. Now it's very handy to make it again, so it's necessary to improve its appearance and shape. The round cake has been made many times. Now make a different cake roll. "

Production steps:

Step 1: beat the separated egg yolk in a clean container, add milk and corn oil, and stir well

Step 2: sift in the low gluten flour mixed with the sifted flour and corn starch

Step 3: gently stir evenly, no dry powder can be seen, and the yolk paste is ready

Step 4: beat the egg white in a water free and oil-free container, add a few drops of white vinegar, beat it with an electric egg beater until it is thick, and then add 1 / 3 sugar

Step 5: continue to beat until the bubbles, then add 1 / 3 sugar

Step 6: beat until the protein is thick, add the remaining sugar

Step 7: lift the egg beater, and the egg white will be slightly bent in the inverted triangle, and the egg white will be finished

Step 8: pour 1 / 3 of the cream into the egg yolk paste

Step 9: cut up and down, turn over and mix evenly (do not stir in circles)

Step 10: then pour it back into the rest of the cream

Step 11: still cut up and down, mix well and make a very delicate cake paste

Step 12: spread oil paper on the baking pan and sprinkle a little black sesame seeds

Step 13: pour the cake paste into the baking pan and smooth the surface

Step 14: put in the preheated oven

Step 15: bake at 150 ℃ for 30 minutes

Step 16: at the end of baking time, take out the cake immediately and tear off the oil paper around

Step 17: roll up the cake with a rolling pin and refrigerate for 30 minutes

Step 18: at the end of the cold storage time, remove the oil paper and cut it into pieces

Step 19: take a look. The internal organization is very delicate

Materials required:

Low gluten powder: 80g

Corn oil: 31G

Soft sugar: 37G

Milk: 150g

Eggs: 4

White vinegar: right amount

Note: when making cake rolls, the protein does not need to be beaten to a hard foaming state.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Qi Feng Dan Gao Juan