A few months ago, I got a "baking encyclopedia", which contains cookies, cakes, bread and other practices, illustrated and full of colors. I've looked through it many times at random and always wanted to try to learn how to make one or more. When I look carefully, I often find that many materials are not the ultra-simple basic materials I usually use, such as ghee, such as white oil, and the production steps are not as detailed as those of Teacher Meng or Jun Zhi. I think it's a professional book, and novices who have just touched the baking door but haven't been able to get in can't read it. So carefully selected some simple materials, simple practices, can understand to try. I wanted to make cookies, but my son made a fuss about eating cakes, so he chose to make this Swiss roll and ordered Bishop cake. Cookies are sponge cakes made of eggs. When all the materials were ready to start making, I found that the steps in the book had to be omitted, so I didn't have time to use egg whites, so I had to follow the previous method of making another beach cake combined with the method of making egg sponge. It turned out to be just a cake. I like cake rolls, and I'm too lazy to beat whipped cream. I only use strawberry jam, which really looks like a brand of Swiss rolls.

material

Ingredients: yolk 36g, whole egg 90g, sugar 100g, invert syrup 2.5g, low-gluten flour 45g, protein 60g；;

Accessories: 25g of melted butter.

Bai Cui Xingfu Bakery Swiss Juan Qing Shi Bi Qiu Yi Cake Juan

1

Egg yolk and egg white are separated, and egg yolk and whole egg are put in one basin.

2

Separate the yolk from the whole egg with warm water.

three

Add sugar and invert syrup and stir until white and sticky.

four

Protein frothed roughly.

five

Add sugar in three times and beat until almost dry and foaming.

six

Mix 1/3 protein paste with egg yolk paste.

seven

Pour into the egg white paste and stir well.

eight

Add the sieved low powder and stir well.

nine

Add melted butter and stir well.

10

Pour it into a baking tray with a paper pad and smooth it. Shake it a few times to make a big bubble.

1 1

/kloc-bake at 0/60 degrees for about 18 minutes.

12

Take out the oven, buckle it on the cooling net, and take out the baking tray.

13

After cooling, put it on baking paper with the sticky side of the cooling net facing up.

14

Spread strawberry jam evenly.

15

Roll the cake with a rolling pin and shape it.

skill

The temperature of the whole egg and yolk should reach about 40 degrees after stirring, otherwise it is easy to crystallize and precipitate with butter.