Original Cake Roll
1.
Mix milk and corn oil.
2.
Separate a pot of warm water and stir until the liquid emulsifies with a manual whisk. You can't see the oil stars. This step is very important. If the emulsification is good, the cake roll will not crack. Insulated water, not hot, just warm.
3.
Sift in low-gluten flour. The flour must be sifted and not poured directly in.
4.
Use a manual whisk in a cross shape for a few beats, and then stir a few times in a circular motion. The batter will be smooth. Don't over-mix it. It only takes less than a minute in total.
5.
Separate the egg white and egg yolk, beat the egg yolk into the batter, and put the egg white into a water-free and oil-free container. The container must be clean, free of oil stars and moisture, and the egg white should not be mixed with egg yolk.
6.
Whisk the batter until it is a smoother state. Set aside for later use.
7.
Add a few drops of lemon juice to the egg whites, add white sugar in three times, and beat until it is wet and foamy. That is to say, when you lift the whisk, it can present a big hook that can be shaken, the egg beater is inverted, and the meringue will not Flow out. If the meringue is in the wrong state, the cake roll will be deposited or cracked.
8.
Take one-third of the meringue, add the egg yolk paste, and mix evenly. Pay attention to the technique when mixing. Don't mix it all at once. Use a spatula to cut and mix up and down.
9.
Divide three times, mix the meringue and egg yolk paste evenly.
10.
The final batter should be uniform, delicate and soft.
11.
Prepare a gold plate of Sanneng 28Ă—28, put oil paper or silicone pad at the bottom, pour the batter and shake it, send it to the preheated oven, middle layer, and fire up and down at 165 degrees for 25 minutes. This recipe is suitable for open ovens, if it is windy Oven, this recipe needs to be adjusted. The common ovens are basically open-hearth ovens.
12.
Take out the baked cake roll without upside-down, let it cool, and pour it out. If you want to roll it upright, just face it down like me. If you want to roll a towel, turn it upside down.
13.
Cut off a piece at both ends and roll it up. Novices can search for a video on the web and practice slowly. As long as the state is right, you can roll it up easily with your bare hands. The cake roll needs to be filled with cream and various fillings, just lift it up and prepare. , It can be rolled up and wrapped in greased paper, and then cut in the refrigerator to make the shape more beautiful.
14.
Finished product.
15.
Finished product.
Tips:
Sum up the questions everyone asked,
The cause of cracking is generally that the meringue is too hard, the meringue and the egg yolk paste are unevenly mixed and deposited. It may be the concentration of the egg yolk paste is not correct, the meringue is stirred too much to defoam, or the meringue is not cooked and peeled. Please extend the time appropriately, some friends If you say that it will crack if you extend it, lower the temperature. This temperature and time are only suitable for my oven. Your own oven must understand the temper of your own oven and adjust it slightly according to my time.
The roll is not good, as long as the number of grams in the recipe is accurate, the temperature and the state are correct, there should be no bad rolls, mine can be held in my hand and played casually, but the action is a little lighter, after all, it is very soft.
If the thickness of the finished product is not enough, weigh the weight of your own eggs, and increase or decrease the ingredients according to the weight.
Wind furnace, leave a message to me, I will send you the recipe of the wind furnace privately, the same is baked out of the wind furnace, no peeling, no sticky hands, uniform and delicate, free hand rolls are no problem.
