Sakura Chiffon Cake Roll
1.
Prepare all the ingredients. (The cherry blossoms are fully soaked in clear water, and then placed on the cotton gauze to control the water to dry.
2.
The egg yolk and egg white are separated. Put the egg yolk in a glassware.
3.
Add 20 grams of caster sugar.
4.
Use a manual whisk to gently disperse, do not whisk.
5.
To ensure that the egg white basin is free of oil and water, it is best to use a stainless steel basin for operation.
6.
Add a few drops of lemon juice.
7.
Use an electric whisk to quickly beat the egg whites until thick. Add one-third of the soft white sugar and continue to beat. (50 grams of soft white sugar, add in three times.
8.
When the egg beater is lifted, the egg white can pull out the curved sharp corners, it means that it has reached the level of wet foaming, and the egg white can be made into cake roll
9.
Pour all the egg yolks into the beaten egg whites
10.
. Stir evenly with a spatula.
11.
Sift the low flour into the egg mixture.
12.
Do not draw circles and avoid defoaming. Stir evenly with a spatula.
13.
The butter is completely melted. Pour the butter liquid into the batter and stir quickly evenly.
14.
Pour it into a baking tray lined with tin foil, shake it a few times, exhaust the air, and smooth the surface.
15.
On the surface of the batter, dried cherry blossoms are placed.
16.
Preheat the oven at 180 degrees for 5 minutes, lower the middle and lower heat, and bake for 15 minutes. Observe frequently during the process. If the surface is colored, cover it with tin foil. Don't bake the surface too darkly, and don't affect the effect of the cherry blossoms.
17.
The baked cake is attached to greased paper and placed on the drying net. Tear the greased paper around and let cool.
18.
After the cake cools, buckle the cake upside down on a piece of tin foil and remove the oil paper.
19.
Slowly roll up the cake.
20.
Wrap it tightly with tin foil and cool it in the refrigerator for more than 2 hours.
21.
Very beautiful cherry blossom cake roll. It tastes delicious.
22.
Finished picture.
Tips:
When baking the cake, brush a thin layer of oil on the greased paper, which will easily peel off the greased paper on the baked cake.
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