Plum Cake Roll
1.
Separate the egg whites from the yolks, and pour the egg whites into a water-free egg beater
2.
Add 10 grams of sugar and beat evenly with a whisk
3.
Add 50 grams of salad oil in three portions, and use a whisk to beat evenly each time
4.
Pour 65 grams of pure milk into the egg yolk bowl and beat evenly
5.
After brushing 80 grams of low powder, pour it into the egg yolk and stir evenly with a rubber spatula
6.
The egg whites are beaten with a whisk until the fish eyes are foamed. The first time 15 grams of sugar is added to beat to double the original size, the second time 15 grams of sugar is added to beat until there are lines, and the third time is 10 grams. Sugar is whipped until the protein peak on the whisk is long and does not stand upright, and the protein peak on the whisk is long and does not stand upright, indicating that it has reached the level of wet foaming, that is, the level of nine distribution. To make chiffon cake rolls, just beat the egg whites to this level
7.
Use a spoon to take 10 grams of egg yolk paste in 2 small bowls, add the pink pigment, and the yellow pigment and stir evenly, so that we get two different colors of egg yolk paste
8.
Take about twice as much egg white as the yellow egg yolk paste in a small bowl and stir evenly with a spoon. Until the egg white and yellow egg yolk paste are completely melted, (pink is also the same as the yellow egg yolk paste)
9.
Take a small piping bag, pour the yellow cake paste into the piping bag, tie a knot on the open end of the piping bag, and cut a small opening on the thin end of the piping bag with scissors. Be careful not to cut too much. The cut is too big. There will be too much cake batter at one time. It is not easy to control and it is difficult to draw good-looking graphics. Put oil paper on the baking tray and draw the stamens of the plum blossoms by holding the piping bag. Put the plate in the oven preheated at 180℃, bake for one minute, and set the shape
10.
Pour the pink cake batter into the piping bag and cut a small mouth to draw the shape of the plum blossom. Put the baking tray into the oven preheated at 180℃, bake for one minute, set the shape, and make the plum cake batter while making the original flavor. Cake batter. Take one-third of the beaten egg whites into the original egg yolk paste, mix well, add the mixed cake batter to the remaining egg white paste and mix well
11.
Take out the baked plum cake batter
12.
Pour the cake batter onto the baked plum cake batter, and smooth the cake batter with a rubber spatula. Hold the bakeware in both hands, lightly throw it a few times to shake off large bubbles
13.
Put it in the middle and lower level of the preheated oven, and bake at 160 degrees for about 15 minutes
14.
Remove the baking tray from the oven. Holding the greased paper on both sides with both hands, take the cake out of the baking tray and place it on the cooling net. Carefully peel off the greased paper around
15.
Whipped the whipped cream at this time, put 120 grams of whipped cream into 10 grams of sugar
16.
Hit to the grained state
17.
Spread a piece of greased paper on another cooling net, buckle the cake upside down on the new greased paper, and remove the original greased paper
18.
Lay a piece of new greased paper on the first cooler, and buckle the cake with the greased paper upside down again on the new greased paper. Now the yellow side of the cake is facing up, and whipped cream is spread on it
19.
Roll the oil paper with a rolling pin to roll up the cake. Roll the rolling pin backward and the cake will naturally roll forward. After rolling, put it in the refrigerator for 1 hour
Tips:
Pat the surface of the cake lightly, it is elastic and does not stick to your hands. At this time, the surface of the cake is light golden yellow. If you tap it with your fingers and leave a gravure on the surface of the cake, it means that the cake is not cooked. If you tap it with your fingers, the surface of the cake breaks, it means that the bake is too big, and it will break when rolled. Only by tapping with your fingers, the gravure left on the surface of the cake can quickly bounce back and return to its original shape, which means that the baking is just right. Because the temperature of the household oven is different, it is necessary to judge whether the cake is baked with the naked eye and touch with the hand. This step is very important
