[my baking time] round little fat man(wo de hong pei shi jian yuan gun gun de xiao pang zi ke ke rou song juan )

[my baking time] round little fat man

Introduction:

"Cocoa meat floss roll (whole egg sponge cake outer roll method) this cake roll uses whole egg sponge cake, which is a little more troublesome than Qi Feng. The fusion of butter and pure milk is the key. Melting butter to a certain extent and taking it out from hot water is the first step to make a good whole egg sponge cake. The remaining steps are very different from Qi Feng's Let's take a look at the making of cocoa floss roll ~ ~ ~ ~ cake roll materials --- 30g butter, 25g pure milk, 200g whole egg, 20g egg yolk, 95g sugar, 60g low flour, 15g cocoa powder, 1 / 2 spoon baking powder, lemon juice, salt sandwich materials --- 190g light cream, 25g sugar, meat floss

Production steps:

Step 1: Cake Roll step - mix low flour, cocoa powder and baking powder evenly.

Step 2: sift the mixed powder twice for standby.

Step 3: put the butter and milk together in a small bowl.

Step 4: put it on the steamer to melt or directly put the small bowl in hot water, turn on the heat and stir with a small spoon.

Step 5: wait for the butter to melt to this state: when it's about to melt but not completely, take the small bowl out of the hot water.

Step 6: then melt the remaining butter with the remaining temperature, and the melted butter and milk solution will be OK like this.

Step 7: then put the melted butter and milk bowl back. At this time, you need to use the steamer for heat insulation. If you put it directly back into the hot water, the temperature will be too high. Keep the butter liquefied all the time.

Step 8: add the yolk to the whole egg and break it up.

Step 9: pour in the sugar and put the yolk basin on another pot with hot water.

Step 10: pour in the sugar and put the yolk basin on another pot with hot water.

Step 11: turn down the heat and beat the yolk and sugar with the manual beater through the hot water.

Step 12: prepare two pots, one for butter solution and the other for egg yolk.

Step 13: feel the temperature of the egg yolk liquid come up. When the temperature is low, leave the basin away from the hot water, and then use the electric egg beater to stir it quickly.

Step 14: whisk until the yolk is milky and thick.

Step 15: pick up the beater, and when the lines on the surface of the egg yolk will not disappear immediately, the egg yolk will be ready.

Step 16: beat the egg yolk at a low speed for about one minute to remove the big bubbles.

Step 17: the egg yolk is smooth, thick and glossy.

Step 18: Take 1 / 3 of the cocoa powder.

Step 19: sift into the egg yolk mixture.

Step 20: mix the cocoa powder and egg yolk paste evenly with a rubber scraper.

Step 21: then sift in the remaining 2 / 3 of the cocoa powder into the yolk paste.

Step 22: mix evenly with the same scraper.

Step 23: at this time, the butter and milk have been separated from the hot water, and the butter is still in liquid state. First, take a little cocoa yolk paste with a scraper and put it into the butter solution.

Step 24: mix quickly with a scraper.

Step 25: then pour the mixture back into the cocoa butter paste.

Step 26: stir well with a scraper, and the whole cocoa egg sponge paste is ready.

Step 27: quickly scrape the cake paste into the baking pan with a scraper.

Step 28: then level the surface with a scraper.

Step 29: shake up and down a few times to shake out the big bubbles inside. The upper middle layer of the oven is 175 degrees for 12-15 minutes.

Step 30: after the baked cake is out of the oven, immediately move it to the grill, tear off the oil paper around the cake to dissipate heat, about 5 minutes. When the cake is not hot, cover a piece of oil paper on the surface of the cake, turn the cake over, and tear off the oil paper on the bottom layer. This cake roll is the outer roll method, that is, the colored side of the cake is rolled outside, so tear off the oil paper on the bottom layer before putting the cake piece Turn it over, so that the moisture of the cake won't wet the skin of the surface layer of the cake piece, so it's easy to stick to the cake paper. When the cake piece begins to sandwich, turn the inner layer of the cake piece up.

Step 31: light cream sandwich step - put water and ice in a large basin.

Step 32: put the small bowl with cream in the big one.

Step 33: whisk the cream slowly with the electric beater until the lines appear but still flow.

Step 34: add all the sugar and beat at high speed.

Step 35: whisk until the cream is not flowing. Scoop it up with a small spoon and try it. The whipped cream will solidify well on the spoon and will not flow down.

Step 36: put the uncolored side of the cake piece up, and spread the cream evenly on the surface of the cake piece with a spatula.

Step 37: then sprinkle a row of meat floss on the end to be rolled up. I put more meat floss on it to pursue material benefits-_ -|||

Step 38: then roll up the cake roll, wrap it in oil paper, refrigerate for one hour, take it out and slice it.

Materials required:

Butter: 30g

Pure milk: 25g

Whole egg: 200g

Egg yolk: 20g

Granulated sugar: 95g

Low powder: 60g

Cocoa powder: 15g

Baking powder: 1 / 2 teaspoon

Lemon juice: right amount

Salt: right amount

Light cream: 190g

Water: moderate

Ice: moderate

Meat floss: moderate

Note: 1) when the butter and milk melt together, the oil-water separation is the first step to make a whole egg sponge --- put it on the steamer to melt, or directly put the small bowl in hot water to melt. When melting, make sure to turn on a small fire and stir with a small spoon. When the butter melts to this state: it is about to melt, but it is not completely melted, and you can see solid lumps of butter Take out the small bowl from the hot water, and then melt the remaining butter with the remaining temperature (be sure to take away the small bowl of butter in this state, so as to ensure that the water and oil will not separate); put back the small bowl of butter after it has been melted, then the steamer will be used for heat insulation, and the temperature directly put back into the hot water will be too high, so keep the butter liquefied; 2) whole egg When beating the egg yolk and sugar in hot water, pay attention to the temperature of the egg liquid in the basin - when the egg liquid is slightly warm, take out the basin from the hot water, and then use the electric egg beater to continue to beat; 3) after whipping the egg yolk liquid, the remaining liquid lines can solidify on the surface, and will not disappear in a short time; 4) 1 / 3 of the cocoa powder is first sieved into the whipped egg yolk paste, and then cut and mix with a rubber scraper Methods: mix the cocoa powder and egg yolk paste evenly, and then put another 2 / 3; 5) use the electric egg beater to beat the light cream slowly until there are lines but it still flows, add all the fine sugar, and then beat it at high speed until the light cream is in a state of no flow. You can use a small spoon to scoop up a little to try, and the good light cream will work well Solidify on the spoon and don't run down.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Wo De Hong Pei Shi Jian Yuan Gun Gun De Xiao Pang Zi Ke Ke Rou Song Juan