[tianjin] Barley Leaf Cream Cake Roll

Name: [tianjin] Barley Leaf Cream Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g White sugar; 38g Salad oil; 34g Fu Qiang Fan; 3.5g Barley Grass Powder; 4 egg; A few drops White vinegar; 200g Light cream; 20g water; 1.5g salt; 21g corn starch; 20g Powdered sugar

by Shark fin

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Make a cream cake roll, add a little barley powder, and the baked cake is more beautiful than expected, and the mood is better. It is completely spring-like, so that the spring that has just arrived immediately has the color of spring!
Sitting by the window in the afternoon, accompanied by sunshine, or chatting or reading with your lover or alone, a piece of cake, a cup of hot tea, this afternoon is full of happiness!
During the holiday, visiting relatives and friends carrying their own pastries, whether from a health point of view or whether they look good or not, they immediately earn enough face for themselves! "

[tianjin] Barley Leaf Cream Cake Roll

1. Prepare the ingredients. This ingredient is suitable for a 28*28 square baking pan. Egg yolk and egg white separation rich powder 34g corn starch 21g barley grass powder 3.5g mix well, sieve 2 times and add 20g white sugar, salad oil 38g, water 20g and 1.5g of salt, put it on the stove to boil and turn off the heat,

[tianjin] Barley Leaf Cream Cake Roll recipe

2. Let it dry for 1 minute and put it into the sieved powder in 2 times, scrape and mix evenly, pour 20g light cream into the batter, scrape and mix evenly

3. Whip the egg yolks evenly and pour them into the batter several times, scrape and mix evenly each time, then pour into the next

4. Until it's all mixed, this process is not as difficult as imagined. It's easy to do

5. Put a few drops of white vinegar into the egg white, put the powdered sugar in 3 times, and the electric egg beater will beat until it is slightly curved.

6. At this time, preheat the oven at 160 degrees, put 1/3 of the egg whites into the egg yolk batter and mix evenly, then put 1/3 of the egg whites into the egg yolk batter and mix evenly.

7. Finally, pour all back into the egg whites and continue to mix even

8. The mixed cake batter is 20 cm away from the baking pan, pour it and smooth it, shake it a few times, and shake out bubbles

9. Put it in the preheated oven, adjust the oven temperature to 150 degrees, 18 minutes in the middle, pay attention to the later period, adjust the temperature at any time or cover with tin foil to prevent baking

10. When the time is up, take out the baking pan and shake it a few times

11. Then let it stand for about 2 minutes, take out the cake and buckle the baked side down on the greased paper, and cover it with a piece of greased paper.

12. Add 200g of whipped cream and add 20g of powdered sugar to an electric whisk to beat the cake body and then turn it over onto another piece of greased paper. Spread the whipped cream on the cake body with the baking side up, close to yourself Wipe more on one end, leave 2-3 cm away from the side far away from you. The whole wiping surface is more than one end and the other end is less inclined. Roll the cake up with a rolling pin and put it in the refrigerator for 30-60 minutes. .