Love cake roll(ai xin dan gao juan )

Love cake roll

Introduction:

"I've wanted to make a cake roll for a long time. I've tried several recipes of several gourmets. Sometimes when the temperature is too high, the cake roll turns yellow and the painting is not good-looking. Sometimes the pigment color is too thick or too light. This time I'm satisfied after summing up my experience."

Production steps:

Step 1: raw material drawing.

Step 2: separate the egg yolks.

Step 3: add 1 g salt and 10 g Sugar to the egg yolk and stir well.

Step 4: add 50 grams of salad oil in three times, and beat each time.

Step 5: add the milk in two times, and beat each time evenly.

Step 6: sift in the low powder and stir until there are no particles.

Step 7: take a bowl and put in about 10 grams of egg yolk paste, then pour in 4 drops of red pigment and mix well.

Step 8: break up the protein and squeeze in 5 drops of lemon juice.

Step 9: add 1 / 3 of 50g sugar when stirring to the big bubble

Step 10: continue to beat until the volume is doubled. When the bubble is fine, add 1 / 2 of the remaining sugar

Step 11: continue to beat until the surface is textured and add the remaining sugar.

Step 12: stir until wet foam, long sharp angle, not very straight, inverted button will not fall off.

Step 13: take about twice the volume of red egg yolk paste into the egg white, stir well.

Step 14: prepare a flower mounting bag, put it into a small bottle, and pack the red cake paste.

Step 15: cut a small opening and tie a knot at the top.

Step 16: lay oil paper inside the baking tray and draw love with the flower mounting bag.

Step 17: when drawing love, draw from both ends to the middle, so that you can start rolling from either end. After drawing, send it to the oven to bake for 2 minutes and take it out.

Step 18: bake it.

Step 19: add 1 / 3 of the protein into the egg yolk paste and stir well. From here on, you can only use a rubber scraper to turn from the bottom to the top like cooking, and then cut again. You can't draw a circle to avoid defoaming.

Step 20: pour the egg yolk paste into the protein and stir well. Until the protein and yolk are completely fused.

Step 21: mix well.

Step 22: pour the mixed cake paste into the baking pan, smooth the surface, shake it twice, remove the bubbles on the surface, and send it to the oven at 170 ℃ for 15 minutes.

Step 23: after baking, immediately put it on the baking net covered with oil paper and remove the oil paper from the cake.

Step 24: lay another oil paper, turn the cake over, and then remove the oil paper.

Step 25: put strawberry jam on it.

Step 26: roll forward together with oil paper (the picture of the roll is pasted and can't be seen clearly), roll it and set it for 10 minutes, and it will taste better after refrigerated in the refrigerator.

Materials required:

Low powder: 80g

Eggs: 4

Salad oil: 50g

Milk: 65g

Fine granulated sugar: 50g, 10g

Salt: 1g

Edible red pigment: appropriate amount

Note: 1, the egg yolk can not be dropped into the protein, otherwise it is difficult to send. 2. The mouth of the flower mounting bag must be cut smaller. If it is too small, it can be cut larger. If it is cut larger, it will come out too much at once, which is hard to control. If you are not satisfied with the design, you can use a paper towel to erase and redraw. 3. The temperature of the oven should be adjusted according to the actual situation of your home. The temperature of my oven is probably on the high side. I baked it for 20 minutes before. As a result, after tearing off the oil paper, there is a little yellow on it, so the pattern is not good-looking. If you don't know whether the cake is baked, open the oven door and pat it. The gravure on the surface of the cake can bounce back quickly to indicate that it is baked. You can also insert it with a toothpick. When you take it out, there is no cake attached to it, indicating that it is baked.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ai Xin Dan Gao Juan