Mascarpone cake roll(ma si ka peng dan gao juan )

Mascarpone cake roll

Introduction:

"I made tiramisu a few days ago, and half a box of muscapone cheese was left. If I made tiramisu continuously, I would be afraid that I would hurt my son. I used to see Yan se make stuffing materials with this, so I changed the way and made a cake roll. This cake roll is made of Qifeng cake. It feels soft and tender. But I still think mascarpone cheese with sponge cake is better. Next time, try making a chocolate sponge to match the filling

Production steps:

Step 1: Add 20 grams of sugar into the yolk, mix well with a straight beater until the sugar melts

Step 2: mix the salad oil and milk evenly, add into the egg yolk paste several times, mix well

Step 3: sift the low gluten flour and mix it irregularly with a straight beater to form a yolk paste (do not over stir to avoid gluten).

Step 4: add 60 grams of sugar into the protein three times, beat until it is close to hard foaming. Start to preheat the oven while beating the protein

Step 5: add one third of the protein cream into the egg yolk paste, and stir evenly with a scraper

Step 6: mix the remaining two-thirds of the cream with step 5

Step 7: mix evenly with scraper

Step 8: pour the egg paste into the baking pan and smooth the surface with a scraper

Step 9: put it in the middle layer of the oven, bake at 180 ℃ for 20 minutes, then take it out, tear off the oil paper on the four sides, and let it cool (it can be done without rewinding).

Step 10: mix muscapone cheese with sugar and stir until smooth

Step 11: sweeten the whipped cream

Step 12: mix step 10 and step 12 and stir well to form the mascarpone cream filling

Step 13: cut one side of the cake obliquely, and apply mascarpone cream evenly on the cooled cake slices with a scraper (the obliquely cut part does not need to apply cream)

Step 14: roll up and refrigerate for 30 minutes until set

Step 15: remove the oil paper and slice it

Materials required:

Egg yolks: 4

Sugar: 60g

Protein: 4

Low gluten powder: 80g

Corn oil: 40g

Milk: 40g

Mascarpone: 125g

Cream: 100g

Note: 1 fresh cream will melt after preheating, so do not send fresh cream in advance. The process of making the filling is very simple and the time is very short. It's not too late to make the filling after the cake pieces are cooled. 2. The temperature of my oven is low, and the thermometer shows that the actual oven temperature is about 160 ℃. According to the temper of your oven, make appropriate adjustments.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ma Si Ka Peng Dan Gao Juan