Mango Small Four Rolls
1.
The so-called small four rolls are so the raw materials are 4, 4 eggs, 40 grams of sugar, 40 grams of milk, 40 grams of oil, and 40 grams of low-gluten flour.
2.
First of all, separate the egg white and egg yolk into two containers. Pay attention that the bowl containing the egg white should be clean, oil-free and water-free, and the egg white should not be mixed with egg yolk.
3.
Make the egg yolk paste first, add 10 grams of sugar in the recipe to the egg yolk, stir with egg yolk until the sugar melts
4.
Add salad oil to the egg yolk and stir until the oil and egg yolk are completely mixed and slightly thick
5.
Pour the milk into the egg yolk and mix well.
6.
Sift the low-gluten flour into the egg yolk paste in step 5
7.
Stir it into a particle-free state, just mix well, don't stir too much, so as to avoid the batter from becoming gluten.
8.
Now start to beat the egg whites. Use an electric whisk to beat the egg whites. Start at a low speed, and then slowly increase the speed. Add sugar in three times to beat the egg whites. The first time the egg whites are beaten until there are rich coarse bubbles.
9.
The second addition is when the foam is relatively fine
10.
The third time sugar was added when the egg white began to appear lines,
11.
To make a chiffon cake, the egg whites need to be beaten until hard foaming, that is, the straight sharp corners can be pulled out, but the cake rolls only need to be beaten to the wet foaming, and the egg beater can be pulled out with a small hook Corner, the egg whites can be beaten to this level
12.
At this time, you can preheat the oven up and down to 170 degrees, take one third of the beaten egg white into the egg yolk paste, and stir evenly with a silicone spatula
13.
Pour the egg yolk paste from step 12 back into the remaining meringue and continue to stir evenly with a spatula
14.
The mixed cake batter is thick and has no bubbles
15.
Pour the cake batter into a 28*28 baking pan. If you are not using non-stick molds, put greased paper on the baking pan, and then vigorously shake the baking pan a few times to break the large bubbles inside.
16.
Put the baking tray into the oven, and bake the middle layer at 170 degrees for about 20 minutes. In the last 5 minutes, adjust the heat to between 180-190, because the beautiful layer of skin is needed to make the noodles.
17.
After the cake is baked, it must be shaken a few times to shake out the heat inside the cake and then let it cool down.
18.
I used a large mango and cored the mango when I prepared the filling for the upside-down cake.
19.
Cut off a slice of mango on both sides, use a knife to cut off the thicker flesh in the middle,
20.
Take 400 grams of whipped cream and 40 grams of sugar. Use a whisk to whip until hard foaming. In summer, the cream is not easy to whip. You can whip the whipped cream through ice water at the bottom of the basin. If you can't use the whipped cream immediately, it should be sealed with plastic wrap. Keep in the refrigerator
21.
The cooled cake is inverted on greased paper or plastic wrap. The cake must be completely cooled before applying cream.
22.
Do not apply any cream on the side of the cake head close to you, and apply a thinner layer of cream on the other end. Spread a layer of cream evenly and put on the mango sticks. Spread the cream on both sides and the surface of the mango sticks. This is done. The practice of o-shaped rolls, please ignore if you do NO-shaped rolls
23.
Then use a rolling pin to roll up the cake. You can search the video to understand the specific operation method. Typing can't express it well! Cover the rolled cake with plastic wrap, put it in the refrigerator for half an hour to shape, and then cut it into pieces.
Tips:
1: The egg white for the cake roll only needs to be beaten until it is wet and foamed. The egg white cake that is beaten too hard is easy to crack when it is rolled;
2: The whipped cream should be hardened, because it needs to be rolled in the cake. If the cream is too soft, it will not support the entire cake body and collapse;
3: If you want to learn how to roll the cake, you can find the video on the Internet. You can't express it well by typing. You can know how to do it when you watch the video;
4: When cutting the cake roll, remember to wipe off the cream on the knife after not cutting a piece, then cut another knife, otherwise it will not be beautiful!
