Chiffon Cream Cake Roll
1.
The main ingredients of the cake are ready: corn oil can be replaced with soybean oil, salad oil and other non-obvious oils; milk can be replaced with the same amount of water and fruit juice; eggs weigh about 65 grams in shell; cakes should use low-gluten flour. Using other flours will affect the taste.
2.
Separate the egg white and egg yolk, and put the egg white into an oil-free and water-free egg beater.
3.
Add corn oil to the egg yolk one by one, mix well and then add salad oil and beat evenly; Sift in low-gluten flour and mix it in irregular directions without dry powder or particles. Set aside for later use.
4.
Use an electric whisk to make coarse bubbles at medium speed. There is no egg white shape. Add fine sugar in 3 times. They are: after making coarse bubbles, after making fine white bubbles, and after making white bubbles with obvious lines; Finally, when you feel a little resistance, turn off the power and lift up the whisk, so that the egg white paste presents the wet foaming of a larger hook.
5.
First preheat the oven and heat up and down to 170 degrees; then take 1/3 of the egg white paste into the egg yolk paste, and mix well with a manual electric appliance.
6.
Pour the mixed batter back into the egg white batter and stir evenly with a spatula to form a smooth and shiny cake batter.
7.
Pour the cake batter into a square baking pan covered with greased paper, and use a scraper to smooth the surface; lift the baking pan and shake it a few times to shake out the large bubbles.
8.
Put the baking pan with the cake batter into the middle of the preheated oven, 170 degrees, up and down, 22 minutes; according to the actual situation of the oven and the material of the baking pan to adjust the time.
9.
After the oven is out, pick up the oven and shake it a few times to shake the excess heat out; pull the oil paper to drag the cake slices to dry; cover the surface with a clean oil paper; the bottom right corner of the cake in the picture is cracked because There is no greased paper on this facade of the oven. The cake paste sticks to the baking pan, and it breaks when it is dragged out; therefore, the experience is summarized: either the greased paper is tightly laid on the inside of the baking pan; or it is stripped off the edge of the mold after it is out of the oven. mold.
10.
Refrigerate the whipped cream for more than 8 hours into the egg-beating bowl, add 10% fine sugar with the amount of cream, and beat at a medium speed and then a low speed to 9 for distribution. It is fine and grainy and cannot flow easily.
11.
Turn over the cake slice, tear off the oily paper on the bottom, cut the top and bottom sides obliquely to trim; apply a thicker cream on the bottom, spread it thinner farther away, and wash it on the bottom 2, 3 cm away from the edge Anhydrous strawberries.
12.
Roll it up from bottom to top, wrap it in greased paper, put it in the refrigerator for at least half an hour, and then cut it into pieces.
13.
Sweet and soft chiffon cream cake roll!
Tips:
1. The temperature for making chiffon cake rolls should not be low. Heating quickly can make the cake batter swell and shape. Although low-temperature baking can make the surface smooth and not cracked, it will collapse after being baked. This is what I have summed up many times. experience;
2. Cover the surface of the cake slice with a clean greased paper after it is out of the oven to prevent the skin from evaporating and drying out; it can be rolled up when it is warm to increase its softness;
3. The prepared cream cake rolls are stored in the refrigerator and stored within 3 days; however, the water in the cream will be absorbed by the cake. The longer the time, the worse the taste of the cream will be.