Taro Chiffon Cake Roll
1.
The ingredients for the cake roll are ready: 4 eggs weighed in 60 grams in shell, 50 grams of low-gluten flour, 25 grams of corn oil, 45 grams of cold water, 30 grams of caster sugar; cold water can be replaced with 50 grams of milk; fine sugar is also available Instead of agglomerated soft white sugar, the amount of sugar is relatively small, and the normal taste can be adjusted to 40-50 grams; corn oil can be replaced by soybean oil, salad oil, and sunflower oil with no obvious smell.
2.
Separate the egg white and the yolk, and put the egg white into an oil-free and water-free egg beater.
3.
Whisk the egg yolks by hand, add corn oil and cold water in portions, mix well, no oil.
4.
Sift in 50 grams of low-gluten flour; the flour must be sifted in, so that the flour is filled with air, it is not easy to get lumps when stirred, and the baked cake is also fluffy; 50 grams of flour is compared with 80 grams of normal chiffon cake A lot less, this is one of the keys to the success of the chiffon cake roll without cracking.
5.
Mix the flour and egg yolk melt evenly by hand pumping, lift the whisk, and the egg yolk batter will flow down in a linear shape; set aside for later use.
6.
Use an electric whisk to make coarse bubbles for the egg whites at high speed. When the egg white liquid is not visible, pour in 1/3 fine sugar.
7.
When white foam is produced at high speed, pour in 1/3 fine sugar.
8.
First, high speed for 1 minute, then turn to medium speed for whipping, until the egg whites have obvious lines, turn to low speed for whipping to make the egg white paste more delicate.
9.
Lifting the egg beater, the meringue presents large bends, which is the best state for making cake rolls; I beat it a little bit hard this time. See the second picture for the proper state of cake roll meringue. This is also the cake roll not easy to crack The second key.
10.
Suitable protein paste.
11.
Take 1/3 of the egg white paste into the egg yolk paste; at this time, the oven starts to preheat 160 degrees.
12.
Use hand to pump from bottom to top and mix well.
13.
Pour the mixed cake batter back into the meringue bowl.
14.
Use a spatula to stir from bottom to bottom or cut and mix evenly. Because the egg white contains less sugar and the egg white paste lacks fineness, the cake paste is also slightly rough.
15.
Spread greased paper in the 28*28 square baking pan in advance, pour the cake batter into the baking pan, spread it evenly with a spatula, and use a spatula to flatten the surface.
16.
Put the bakeware into the lower and middle level of the preheated oven, and fire up and down at 160 degrees for about 30 minutes. Adjust according to the actual situation of the oven.
17.
The baked cake is immediately out of the oven, drag the greased paper and place the cake on the drying rack, tear off the greased paper around, and cover the surface with a larger greased paper.
18.
After 5 minutes, the cake slice is turned over, the big oil paper is also turned over, the cake slice is trimmed up and down, and the taro paste is applied to the surface of the cake roll. The two ends need to be cut off, so there is no need to spread evenly. The end must be wrapped tightly, so leave a blank; if the taro mud is a bit dry like in my picture, you can spread the taro mud into a cake and cover it on the cake slice.
19.
Roll up from the side close to your body to the distance, roll forward with a large greased paper, without a rolling pin, and buckle down with the palm of your hand in time.
20.
Roll the cake roll to the final shape, put it in the middle, wrap the whole body of the cake roll with oil paper, fix both ends with clips, and keep it in the refrigerator for about 20 minutes.
21.
The refrigerated cake and the taro mash are more consistent. Use a cake knife to cut off the irregular ends; cut the middle into pieces as you like.
22.
If there is a cake imprint, you can burn the pattern on the cake roll after heating. Does it become high-end in one go?
Tips:
1. The amount of sugar in this recipe is very small, so you must use fresh eggs; or put the egg white in the refrigerator for a few minutes to cool down before taking it out; or adjust the amount of sugar to the normal amount of 40-50 grams, so that The meringue paste is beaten hard, especially for novices, don't just reduce the amount casually, to prevent the meringue paste from being in place and defoaming and failing;
2. It is best to hit the egg whites to the big hook. The cake roll is soft and does not crack, and the amount of flour should not be too much to prevent the cake roll from being too solid to roll up or cracking in one roll;
3. The baking temperature and time are adjusted according to the actual situation of the oven used and the material of the mold; cake rolls should not be baked too dry to prevent excessive moisture loss and cracking of the roll;
4. The cake roll can be sealed and refrigerated for 3 days;
5. The taro puree can be replaced with other jams or fillings; the production of taro puree: peel and slice the Lipu taro, steamed and pressed into a puree, add appropriate amount of sugar, condensed milk, and light cream to mix together, and then stir in a wok for a few minutes Minutes so that the ingredients are completely fused together, and the taro is more viscous.
