#aca烤明星大赛#cow Cake Roll
1.
Equipped with raw materials angel cake: A, 48 grams of egg white, 72 grams of salad oil, 100 grams of milk, 100 grams of B, 100 grams of low-gluten flour, 1 gram of salt C, 220 grams of egg white D, 80 grams of fine sugar, 3 grams of tartar powder E, 3 grams of bamboo charcoal powder Milk jelly: A, 6 grams of fish gelatin powder, 24 grams of water, B, 75 grams of whipped cream, 56 grams of milk, 75 grams of coconut milk, 13 grams of caster sugar. Sandwich: 130 grams of whipped cream, 11 grams of caster sugar
2.
Angel cake: 1. Mix part A and stir evenly. 2. After the flour is sifted, add it to 1 and mix well. 3. Scoop 35 grams of batter into bamboo charcoal powder, and stir evenly with a spoon. 4. Add the granulated sugar of part D to the egg white of part C in 3 times, and beat until moist foaming. 5. Preheat the oven to 170 degrees.
3.
6. Add the whipped protein paste to the bamboo charcoal paste (the volume of the protein paste is about twice that of the bamboo charcoal paste) and mix well. 7. Put it into a piping bag and squeeze it on the baking paper. 8. Put it in the oven and bake for about 20 seconds, and it will expand slightly.
4.
9. Add the remaining protein paste to the batter in two batches, and stir evenly with a spatula. 10. Take out the bamboo charcoal paste and adjust the temperature of the oven to 150 degrees. 11. Pour the mixed batter all over the cow's pattern, and use a scraper to push the cake slices away and flatten it.
5.
12. Put it in the middle of the oven and bake for about 20 minutes. After the color is turned on the turntable, after 20 minutes, move the baking pan to the upper layer and continue to bake for about 5 minutes. Press lightly with your hands to be flexible without leaving fingerprints. 13. When it is out of the oven, vigorously shake it a few times and move it to the grid to cool. 14. After the cake has cooled, remove the cake from the paper and place it on a clean baking sheet.
6.
15. Whip some whipped cream, and use a spatula to spread evenly on the cake slices, and a little less cream at the 5 cm of the joint.
7.
The production of pudding: 16. Pour the water into the isinglass powder bowl, stir evenly, and let it stand for 5 minutes before use. 17. Mix all the ingredients in part B, heat and stir until the sugar is completely melted. 18. Add the isinglass powder and continue to heat and stir until the isinglass powder is completely melted. 19. Pour it into a square mousse ring, freeze it in the refrigerator for 40 minutes, heat it with a torch and demould it, cut the pudding into strips before use.
8.
20. Put the pudding strips on the cream again, and roll up the cake with the aid of a large rolling dough. 21. After fixing for 5 minutes, open the paper.
9.
22. Roll up and enjoy delicious! Friends you like must give me a thumbs up!
Tips:
1. Steps for whipping: first whipping for a while to make the egg white surface large bubbles, add 1/3 of the fine sugar, continue whipping until the egg whites begin to thicken and become thicker, then add 1/3 sugar. Continue to beat until the egg whites are thicker and lines appear on the surface, add the remaining 1/3 of the sugar.
2. Wet foaming: the egg whites are constantly stirred, and the volume of fine foam is increasing, and the volume increases until all the foams are as white and smooth as fresh cream. At this time, the egg whites are lifted with an egg beater, and the foam will feel elastic. And the upper part is straight, but the tail end is slightly curved, which can be called seven-to-eight distribution or wet foaming. This state is suitable for making angel cakes, cake rolls or cheesecakes;
3. Dry foaming: Continue to stir to feel the egg white thicker, and the stirring resistance of the whisk will increase. At this time, use the egg beater to pick up the egg white, and the part of the egg white will remain elastic and straight. The volume of the egg white is about 4 times that of the original, white, smooth and delicate, which can be called very hairy or hard foaming. The egg whites of many types of cakes are required to be beaten to this stage.
4. Attention: If the egg white is relatively rough and foamy (cotton-like), it is over-sprayed, so it is not easy to mix with the egg yolk paste. After baking, there are many small lumps and hollow cake holes inside the cake, which makes the taste worse.
5. Add cream of tartar or white vinegar and lemon juice to the egg whites to balance the alkalinity of the egg whites. This is especially important in angel cakes, because angel cakes only use egg whites. If the protein is too alkaline, the baked cake will be creamy yellow, not white, and taste bad.
