Strawberry cake roll (with homemade strawberry jam)(cao mei dan gao juan fu zi zhi cao mei jiang zuo fa )

Strawberry cake roll (with homemade strawberry jam)

Introduction:

"Qi Feng's cake roll has tried many times since he began to learn baking. Sometimes the roll cracked, sometimes the cake body was not delicate enough. Now he finally found the most suitable proportion."

Production steps:

Step 1: mix the water and oil with the manual beater, add the sifted low powder, baking powder and vanilla essence, mix well, add the yolk one by one in four times, beat evenly, the yolk paste should be fine and moist.

Step 2: add 2 drops of white vinegar and 2 grams of salt to the protein, turn the electric egg beater to the fastest speed, add 60 grams of sugar in three times, and beat it to between wet foaming and dry foaming (I call it neutral foaming), then turn the egg beater to the slowest speed and beat for a few seconds.

Step 3: Mix 1 / 3 of the protein into the egg yolk paste, and mix it with the cross stirring method. Do not mix it in circles. Then mix 1 / 3 of the protein into the egg yolk paste, and then add the last 1 / 3 of the protein to turn it into Qifeng cake paste. Pour it all into the baking tray covered with tin foil. Shake the baking tray on the table several times to shake off the bubbles.

Step 4: preheat the oven at 180 ° C, put it into the baking tray, cool it for 15 to 20 minutes, spread the homemade strawberry jam, roll it and refrigerate for half an hour, then you can cut it and enjoy it.

Step 5: the cake body of this formula is very flexible and good to roll, and will not crack.

Step 6: Daub homemade strawberry jam is more healthy, the method is very simple: choose fresh strawberries, add a little water, first use the cooking machine to make a paste, and then pour into the milk pot, add sugar according to personal taste, boil over low heat, and keep stirring while boiling.

Step 7: boil until slightly thick. When you see "Puff puff" bubbling, put in a small piece of gelatine. Continue to stir for a few seconds, then turn off the fire, stir for a while, let it cool, put it in a sealed can and put it in the refrigerator. No preservatives, even if refrigerated, homemade strawberry jam should try to eat in half a month.

Materials required:

Water: 70g

Salad oil: 70g

Low gluten powder: 90g

Eggs: 4

Baking powder: 2G

Vanilla extract: 2G

Sugar: 60g

Salt: 2G

White vinegar: 2 drops

Homemade strawberry jam: right amount

Note: 1. When you are sending the egg white, you must use the fastest speed of the egg beater and the slowest speed in the last few seconds. In this way, the bubbles are very rich and delicate, and the taste of the baked cake is also delicate. 2. If you have lemon at home, you can use 2 drops of lemon juice instead of white vinegar. 3. Don't use milk instead of water, because the proportion is different, and the taste is different. 4. Use a cooking machine When mixing strawberries, you can add a little water, so that strawberries will be cooked more thoroughly and evenly

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Cao Mei Dan Gao Juan Fu Zi Zhi Cao Mei Jiang Zuo Fa