(zi shu hua wen dan gao juan )

Purple potato pattern cake roll

Introduction:

"Many students suffered from Qifeng cake when they first started baking. The main reason is that it has high requirements for all kinds of details in the production process. A little bit of failure will lead to the final failure. Therefore, Qifeng cake is also known as" Qifeng cake "or" Qifeng cake ". So, when you are tortured by Qi Feng cake, you might as well try Qi Feng cake roll. Although it also uses Qi Feng's operation method, its specific requirements are not as high as Qi Feng's. even if there is any step that is not in place, it will not be so easy to fail. "

Production steps:

Step 1: take a piece of oil paper and draw irregular lines on the surface with a pencil

Step 2: place the pencil mark in the baking tray with one side down and fold it around for use

Step 3: add 35g sugar to the yolk

Step 4: beat until the color becomes light and sticky

Step 5: pour in the corn oil

Step 6: pour in the milk

Step 7: beat evenly

Step 8: sift in low gluten flour

Step 9: mix evenly with scraper and set aside

Step 10: drop a few drops of lemon juice into the protein, add sugar in several times, and beat to the wet foaming state

Step 11: take about 1 / 6 egg yolk paste and add purple potato powder

Step 12: mix well

Step 13: add about 1 / 6 protein to purple potato egg yolk paste

Step 14: stir well, and put other proteins in the refrigerator

Step 15: put the mixed purple potato cake paste into the flower mounting bag, and extrude the corresponding shape on the baking plate according to the pattern

Step 16: put it into the middle layer of the preheated oven, bake it at 170 ℃ for 1 minute, and let it out to cool

Step 17: take out the remaining protein and add it to the egg yolk paste

Step 18: mix well to make the cake paste

Step 19: pour into a cool baking pan

Step 20: take care of the bottom of the baking pan, put it in the middle of the oven and continue to bake for about 20 minutes; pay attention to gently drop the baking pan after it is out of the oven, then remove the cake slices from the baking pan, uncover the oil paper and gently scratch a few knives for standby;

Step 21: add powdered sugar into the cream, spread it with ice bag, and then spread it evenly on the cake slices. Pay attention not to spread cream on the end

Step 22: roll up the cake pieces with the help of rolling pin, wrap them with oil paper, refrigerate and shape them, and then cut them into pieces for eating

Materials required:

Egg yolks: 4

Protein: 4

Fine granulated sugar: 65g

Corn oil: 40g

Milk: 70g

Low gluten flour: 90g

Purple potato flour: 1 teaspoon

Light cream: 100g

Sugar powder: 15g

Precautions: 1. When the protein is not used in a short time, it should be stored in the refrigerator, otherwise it is easy to defoaming; 2. Once again, the light cream involved in the cake roll should be left empty at the end when smearing, otherwise a large amount of cream will be squeezed out after the roll is finished;

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Hua Wen Dan Gao Juan