[original Cake Roll] How to Make A Simple and Classic Cake Roll

Name: [original Cake Roll] How to Make A Simple and Classic Cake Roll
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 yolk; 20g Caster sugar; 4 protein; 40g Low-gluten flour; 40g Melted butter

by Flowered flower

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Simple recipe, simple operation, you will learn it right away, it is very delicious, no need to worry about the cake roll breaking...
There are very few cakes that you can't bear to eat. This is the first time I found it. The second time I tried it, it lacked a lot in all aspects. It was not very ideal, but it must be shared because it is very delicious and worthy of everyone's hands-on experience! For the first time, whipped cream was used for the filling, and this time I made the custard sauce. You can make it yourself according to the original recipe, apply jam, and put some fruits you like. It is also delicious!

In my N failed lessons, the cake roll has never been successful. From then on, only the word "fear" has been mentioned. When I first started to learn how to bake, I wanted to try various things with my freshness. For the first time, I was very excited. I really don’t understand what the rolling pin means here... I have to cut the edges... how beautiful the rolls are... thinking too Too much, at the moment of curling, it failed completely... Later, I tried different formulas and continued to frustrate. It turned out that it was not because I was overconfident and couldn't understand how they did it?

One day, I found this recipe on the Internet and collected it for more than two months. First, I didn't dare to try it for fear of getting hurt again. Second, I found it difficult to photograph the beauty of this cake. Until a few days ago, I opened a can of whipped cream and wanted to consume it as soon as possible... In my various states of anxiety and anxiety, I tried again. After frustration, people are always cautious. At the moment of curling, all kinds of panic, don't know where to put the hand... It's very unexpected, there is no break, it is very soft and delicate! "

Ingredients

[original Cake Roll] How to Make A Simple and Classic Cake Roll

1. Weigh all the ingredients and prepare: separate the egg whites, egg yolks and powder through a sieve, and heat the butter to melt

[original Cake Roll] How to Make A Simple and Classic Cake Roll recipe

2. Add 20g fine sugar to the egg yolk

3. Whipped, slightly whitened

4. Egg whites, add white sugar in three times, whipped until 7 is distributed, it will drip slowly, and the texture will not disappear quickly (before wet foaming)

5. Egg yolk, add to the egg whites, use a manual whisk to mix

6. Sift the flour into the egg batter, and stir evenly with a rubber spatula (cut and mix are also acceptable)

7. Add melted butter and spread it evenly on the spatula as much as possible to spread it indirectly on the batter and stir evenly

8. Slowly pour the batter into the baking pan, spread it out, and tap to eliminate large bubbles

9. Put it in a preheated oven at 200°C and heat it up and down for 10-15 minutes. Take it out when the skin is golden, turn it over and remove the oily paper at the bottom.

10. Dry until it is not hot, trim the edges, and shape more beautiful

11. Smear stuffing

12. Curl the edges, gently push up the rolling pin, make the roll as firm and even as possible, wrap in oil paper, refrigerate for more than 30 minutes, and cut into pieces.

Tips:
Here are the cake rolls, the filling can be matched by yourself. The recipe comes from Yanse's blog

Baking: 200°C mid-level heat up and down for 10-15 minutes, a 25cm square baking pan

Preparation: Separate the egg whites and egg yolks; sieve the flour; heat the butter to melt; paste greased paper on the baking tray

*The eggs used in baking, please warm up in advance and place

*Sometimes when the flour is mixed, agglomeration may occur. It may be due to the storage method of the flour or the storage time. To avoid this kind of situation, try to sift it several times

*Use a manual whisk for egg whites, the organization will be more delicate, don’t be afraid of getting tired

*The mixing of egg yolk and egg white is relatively rare here, but by observing you will find that the stable egg white still does not defoam during mixing, but is more delicate

* Keep melted butter at room temperature, overheating will cause defoaming (after heating in water, turn off the fire and keep it in the pot to maintain a certain temperature)

*Preheat the oven in advance, the specific preheating time is set according to the size of your own oven

*The choice of fillings is not a single one, as long as the starting side is a little more, the tail is a little less or left blank.

*The temperature of the cake body should not be too low, it will cause breakage, curling when there is temperature

*Rolling pin is not necessary, sometimes I think it is unnecessary, as long as it is lighter, there is no problem