Girly Heart Cake Roll
1.
Weigh and prepare various materials. The whipped cream needs to be refrigerated overnight to facilitate the passing, and the wheat flour (low-gluten flour) is sieved for later use.
2.
Preheat the oven and set the upper and lower fire to 160 degrees for ten minutes. Separate the egg white and egg yolk at the same time, and put them into a water-free and oil-free egg beater.
3.
First make the egg yolk paste: add water, food coloring and corn oil to the egg yolk, stir evenly with egg yolk until the color becomes lighter and there is no obvious oily state on the surface.
4.
Pour the golden arowana low-gluten flour into it, stir from the bottom with a spatula to form a uniform paste, set aside
5.
Beat the egg whites: After the egg whites are beaten to the fish-eye bubble state with an electric whisk, add half of the fine sugar and continue to beat them.
6.
When the egg whites are sent to a state with obvious patterns, add the remaining half of the fine sugar, and continue to beat.
7.
Whip the egg whites as shown in the figure, and when you lift the whisk of the whisk, you can pull up the big hooks, and the egg whites have been beaten. Don’t beat the egg white too much. If it is too much, the cake roll will crack easily. Don’t beat it enough. If it’s not enough, it will collapse and shrink after baking.
8.
Mix into cake batter: scoop one-third of the whipped egg white into the egg yolk batter, and mix gently from the bottom.
9.
Add another third of the egg white and repeat the previous step.
10.
Until all the egg whites and egg yolk batter are completely mixed and form a delicate state as shown in the figure, the cake batter is mixed. The volume of the mixed cake batter is not much different from the volume of the whipped egg white, indicating that there is no defoaming, and the baking success rate will be higher after a while.
11.
Spread greased paper on a gold plate with a side length of 28cm, pour the cake batter on the greased paper, and smooth the surface and the four corners with a spatula.
12.
Put it in the middle and lower level of the preheated oven, select the upper and lower fire to heat at the same time, 160 degrees for 18 minutes.
13.
Take out the baked cake base from the oven, you can see that the color and swelling on the surface are good.
14.
Lift the oil paper to take out the cake embryo from the gold plate, buckle it upside down on the drying net covered with another piece of oil paper, and let it cool.
15.
After the cake embryo cools, tear off the oil paper, and the surface of the cake embryo becomes a perfect towel surface. At this time, the cake embryo did not shrink or collapse, indicating that the low-gluten flour did not become gluten, and the cake embryo was successfully made.
16.
Prepare the filling: Cut a 5cm wide piece of the cake embryo with a knife, and engrave the pattern with a heart-shaped cutting die.
17.
Pour the refrigerated whipped cream into a water-free and oil-free egg beater, add powdered sugar, and use an electric whisk at low speed to whip until it is decorated.
18.
Spread a layer of cream on the cake base, put the heart-shaped cake piece on top with the tip of the bottom of the heart facing up, and then spread the remaining whipped cream next to the heart, making it as high as possible.
19.
Carefully roll up the cake base from one end, cut a 45-degree angle on the other side of the cake base, put the two ends facing down in the refrigerator for a while, and cut into pieces after setting. You can also draw some small heart-shaped decorations on the surface.
Tips:
1. This arowana cake uses low-gluten flour, white and fine powder, good water absorption, it is easier to mix evenly when stirring the cake batter, and it is not easy to become gluten, which improves the success of making the cake.
2. As a mechanical temperature-controlled oven with a capacity of 30 liters, this Supor oven has a clear and clear operation logo, and the oven door is printed with commonly used temperatures for baking and oven dishes, which is very convenient for novices.
3. The water and food coloring can be replaced with the same amount of red heart pitaya juice. Or add two drops of white vinegar to the purple cabbage juice to turn it into an acidic red color, which is also excellent for coloring cake rolls.
4. The recipe for this cake roll is also called "small four rolls". The amount of all ingredients in the recipe is 40 grams, which is very convenient for novices to remember.
5. Corn oil can also be replaced with salad oil or other odorless vegetable oils.
6. Since the actual oven temperature of different ovens is different, the actual oven temperature and baking time can be adjusted as appropriate.
