[danlan Striped Cake Roll] An Absolute Fresh Version of The Cake in Summer

Name: [danlan Striped Cake Roll] An Absolute Fresh Version of The Cake in Summer
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 40g milk; 60g Low-gluten flour; 50g Sugar; 20g Blending oil; Some Banlan Oil; 3 drops White vinegar

by Xiaoyao's Food

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

At the end of summer, although the hot summer is about to pass, when the autumn tiger arrives, it will be more muggy. In this kind of weather, no matter what you do, you will always sweat. In this kind of weather, you feel worse about what you eat. Xiaobao took a look at the cake rolls from a local cake shop. I took a look. It was just a green cream cake roll with pigment. The fruit green color is indeed a bit attractive in such weather. But let’s not eat the cakes with many additives outside. Let’s go home and make peace of mind cakes. What's more, I use panlan oil, natural pigments, so I don’t worry too much, so the cake variety this week is decided Let's eat the small and fresh version of the striped cake rolls, made by ourselves, with enough ingredients and peace of mind.
In fact, the cake roll is a very basic method. The only difficulty lies on the top of the roll. Use a small force to roll it. After the roll is finished, wrap it in tin foil and set the shape for 30 minutes. It will naturally be round and beautiful. Don’t be like me. It was the same as before. It was hard to roll tightly, without revealing the stuffing, but also deformed. Remember, it's light, creamy, and sticky. "

Ingredients

[danlan Striped Cake Roll] An Absolute Fresh Version of The Cake in Summer

1. The egg separates the white and the yolk, and puts the white in a basin without water and oil.

2. Add 3 drops of white vinegar to the egg whites, add all the sugar and beat it to the point where you can pull out the small hooks.

3. Add milk and oil to the egg yolk.

4. Stir until no oil stars can be seen.

5. Sift in low-gluten flour.

6. Stir until there are no particles.

7. Divide the stirred egg yolk into two portions, add 6 drops of panlan oil to one portion, and mix well. (These steps, I use a whisk to complete all of them)

8. Add the beaten egg whites into the two egg yolks in three times.

9. Stir carefully from top to bottom.

10. Stir carefully from top to bottom.

11. Line the baking tray with non-stick greased paper, and put the mixed cake liquid into two piping bags respectively.

12. Then squeeze them one by one onto the baking tray. After squeezing, tap the baking tray hard to expel large bubbles.

13. The oven selects the program of baking cakes to preheat at 160 degrees, and put the baking tray into the penultimate layer and bake for 20 minutes.

14. After the cream is whipped, add 3 drops of frangipani oil, stir evenly and the result is green.

15. Place the baked cake upside down on the grilling net, let it cool a bit, and spread the cream when it's still warm.

16. Roll it up with tin foil and put it in the refrigerator for 30 minutes.

17. Take it out after 30 minutes.

18. Just take out the cut pieces.

Tips:
1. The egg white bowl must be free of water and oil. Even if there is only a little bit, your egg white will be used up and you will not be able to send it. I put all the sugar in at once, and it feels okay.

2. When mixing egg whites and egg yolks, cut and mix from top to bottom. Do not scrape the batter in circles, as this will defoam.

3. My oven comes from Changdi’s computer version oven. There is a special cake program. The default time is 20 minutes and the firepower is 160 degrees.

4. Roll the cake roll, put less butter on both ends, and roll it up gently with little force. As long as the shape is set for a time, you don't have to worry about it falling apart. If you use too much force, you will get deformed.

5. Don't omit the 30 minutes of final setting, otherwise, it will easily fall apart when cut.