Original cream cake roll(yuan wei nai you dan gao juan )

Original cream cake roll

Introduction:

Production steps:

Step 1: separate the egg yolk from the protein; put the protein into an oil-free and waterless container, add the fine granulated sugar in three times, and beat until it is wet foaming (lift the egg beater, and the protein can be pulled out of the curved sharp corner for wet foaming).

Step 2: add sugar, salad oil and milk to the yolk, and mix well with electric beater.

Step 3: sift the low gluten flour into the egg yolk and mix well with a rubber scraper.

Step 4: Take 1 / 3 of the whipped protein and put it into the egg yolk paste, mix it evenly with a rubber scraper.

Step 5: pour all the batter into the remaining protein and mix well.

Step 6: lay oil paper on the baking tray, pour in the batter, scrape it with scraper, shake it gently for a few times, and shake out big bubbles.

Step 7: preheat the oven at 175 ℃, middle layer, 15 minutes, until the surface is golden. When the cake is out of the oven, take it out of the baking pan and tear off the oil paper while it is hot.

Step 8: after the cake cools slightly, lay a new oil paper on it; hold the two oil papers by hand at the same time, turn the cake upside down, and tear the whole oil paper off the cake.

Step 9: lay the cake on the oil paper again, face up; after the cake cools, spread a layer of whipped cream on the surface.

Step 10: take a rolling pin, wind the oil paper on one end of the rolling pin, roll the oil paper back on the rolling pin, and push the cake forward by hand. With the help of a rolling pin, the cake can be easily rolled up.

Step 11: wrap the rolled cake roll with oil paper, twist both ends into candy shape, put it in the refrigerator for more than 15 minutes, and then slice the cake roll after shaping.

Materials required:

Egg yolks: 4

Fine granulated sugar: 48g

Salad oil: 32g

Milk: 32g

Low gluten flour: 68g

Protein: 4

Light cream: moderate

Note: 1. The proportion of light cream and fine sugar in cream filling is 10:1. 2. Don't wait until the cake is completely cooled before tearing the oil paper at the bottom, otherwise the cake may be stained with oil paper and it's not easy to tear off. 3. Using serrated knife to cut the cake roll will be more neat.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Yuan Wei Nai You Dan Gao Juan