Aca Baking Star Contest #original Chiffon Cake Roll

Aca Baking Star Contest #original Chiffon Cake Roll

1. Prepare the ingredients and weigh them, sift the low-gluten flour, separate the egg whites from the yolks, prepare a clean oil-free and water-free stainless steel egg beater, pour the weighed milk, 1 pinch of salt and corn oil , Whisk evenly with a manual whisk.

2. Then add egg yolk and beat until emulsified.

3. Then add the sifted low-gluten flour.

4. Use a "z"-shaped mixing technique to stir the egg yolk paste until it is smooth without particles, and set aside.

5. Start to beat the egg whites, add a few drops of white vinegar, and add fine sugar when the electric egg beater turns on a low speed to beat the egg whites into fish-eye bubbles.

6. Add the fine granulated sugar in two more times. The electric egg beater will send the meringue to a neutral foaming state at a medium speed and then a low speed. Lift the egg beater, and the sharp corners are in the state of small hooks.

7. First use a spatula to divide a portion of the meringue into the egg yolk paste, cut and mix evenly.

8. Add the mixed batter to the remaining meringue, cut in half evenly, and the batter is very delicate.

9. Spread greased paper on the golden pan, and the batter falls down from the center of the baking pan. Tilt the baking pan a bit to allow the batter to flow automatically to the four corners. Then use a scraper to smooth it and shake it lightly.

10. Then put it in the middle layer of the oven preheated to 175 degrees in advance, and bake for about 20 minutes.

11. After the cake is cooked, it will be out of the oven immediately, and the cake will be removed from the baking tray by holding the oil paper on both sides with your hands.

12. When it is warm, prepare a piece of greased paper, buckle the cake upside down on the greased paper, and remove the bottom greased paper. Take a rolling pin and wrap the greased paper on one end of the rolling pin. While the greased paper rolls back on the rolling pin, push the cake forward with your hand.

13. Twist the two ends of the oil paper into a candy shape, and put the rolled cake in the refrigerator for more than 15 minutes to shape the cake.

14. Then you can tear open the greased paper and cut it evenly with a fine-toothed knife.

15. Posing for a photo, beautiful 😄

16. The cut tissue is good, and the nutritious breakfast is shown!

Tips:

1. Adjust the baking temperature according to the habit of your own oven.
2. Before baking, you can turn on the heat and bake for another two or three minutes. The cake can be baked when the surface of the cake is golden, so that the crust will not stick to the grease paper when it is rolled.
3. Pay attention to the way the egg whites are played. It is easy to crack when the roll is over.
4. There are three reasons for cracking, one is that the baking time is too long or the baking temperature is high; the second is that the cake is left for a long time after being baked, which causes the moisture on the surface of the cake to evaporate, the skin is dry, and it is easy to crack when it is rolled; The third is that the roll technique is wrong and it is easy to crack.
5. The batter for making cake rolls should not be too thick, otherwise the cake will not be elastic and will not roll. Different brands of flour have different water absorption rates. Please increase or decrease the amount of liquid according to the actual situation.
6. The milk in the formula can be replaced with water or orange juice, and the white vinegar can be replaced with lemon juice, as you like.