Good Girl Cake Roll
1.
Prepare the ingredients
2.
Separate the yolk and white of the egg
3.
Add sugar to the egg yolk and stir until the volume is enlarged, the state is thick, and the color becomes lighter.
4.
Add corn oil (or odorless vegetable oil such as sunflower oil) in three times. Each time it is added, use a whisk until it is evenly mixed before adding it again. The egg yolk after adding corn oil is still thick (this step is the emulsification of egg yolk and oil).
Add water (or milk) and stir gently
5.
Sift the low-gluten flour into the egg yolk three times
6.
Stir evenly with a rubber spatula to form an egg yolk batter. Put the mixed egg yolk batter aside and set aside
7.
The egg white bowl needs to be oil-free and water-free. Add 3 drops of lemon juice
8.
Add 1/3 of the fine sugar when the egg whites are sent to the fisheye bubble state. Continue to beat and add the remaining sugar in two batches. Finally, the egg whites are sent to a wet foaming state (after lifting the whisk, the egg whites are pulled out of the curved sharp corners)
9.
Put 1/3 of the egg whites into a bowl of egg yolks, and stir evenly (from the bottom up, do not stir in circles).
Put another 1/3 of the egg whites into the egg yolk bowl and continue to mix evenly
10.
Pour the well-mixed batter into the remaining egg whites, and stir again to make a chiffon cake batter
11.
Pour the batter into a baking pan lined with tin foil or greased paper, smooth it, and shake it vigorously to let the big bubbles inside the batter escape
12.
Put the baking pan into the preheated 180 degree oven and bake for 15-20 minutes until the surface is golden
13.
Prepare a new piece of tin foil or grease paper, pour the cake on top, and remove the tin foil or grease paper from the cake while it is hot. Now the bottom of the cake is facing up
14.
After the cake has cooled slightly, turn the cake over so that the surface faces up again. Spread a layer of salad dressing on the surface of the cake.
Sprinkle pork floss on the surface of the cake. Take a rolling pin and wrap it around the greased paper. Roll the rolling pin back while pushing the cake roll forward
15.
Finally, wrap the rolled cake with tin foil or greased paper, and twist the two ends into a candy-like shape. Put it in the refrigerator for half an hour, and then cut it.
16.
I have never whipped up such a bit of cream before, with no sugar added, too little, and the stability of the cream is even worse.
17.
I added some coloring after it was sent, and the cream was gone before I could find the decoration. I had no choice but to do so. The florets are made of pomegranate powder and fondant paste, just decorate as you like
Tips:
Egg yolk paste: egg yolk 4 low-gluten flour 90 g white sugar 20 g corn oil 50 g water 50 g protein paste: egg white 4 white sugar 60 g sandwich material: pork floss salad dressing appropriate amount of decoration material: animal whipped cream 20 ml pigmented Massecuite 15 grams pomegranate powder 10 grams leaves and so on.
