Steps of handmade annual ring cake
1.？ First, prepare a tool ~ a paper tube with old plastic wrap, and cut it by comparing the length of the baking tray.
2.？ Wrap it in tin foil, without wrinkles.
3.？ The extra part is stuffed into the gap between the two paragraphs.
4.？ Keep the whole egg warm with sugar. It's better to grind the sugar into powder with a cooking machine in advance, so it's easier to stir.
5.？ As long as the line sent to Didi does not disappear immediately.
6.？ Melt butter into liquid state, add milk and honey, and stir until completely blended.
7.？ Sift the low flour into the egg paste and mix well.
8.？ Scoop out13 egg flour paste and mix it with butter and honey, then pour the mixture back into the egg flour paste and stir it evenly to form a batter with certain fluidity.
9.？ Preheat the oven at 180℃, and spread a layer of butter evenly on the prepared baking tray and paper tube (except for the amount). One trick of butter is to take a large piece of butter, cut one side flat, and wrap the other sides in a fresh-keeping bag. Rub the exposed surface hard on the baking tray, so that the thickness can be uniform, and the corners and sides should be painted a little, so that it is easy to demould.
10.？ Take two tablespoons of batter and spread it evenly on the baking tray. You can use the fluidity of the batter itself to make it flow evenly to every corner, and knock on the baking tray while flowing to shake off the excess bubbles.
1 1.？ Put it in the oven, 180 degrees, 3-5 minutes, not necessarily, as long as the surface does not touch the hand and the edge is slightly burnt.
12.？ Take out the baking tray and use a scraper to help demould the edge.
13.？ Stir and dilute two spoonfuls of jam with two spoonfuls of hot water, and spread evenly on the cake embryo. When winding the first layer, wrap it around the prepared tin foil tube and write down the circumference. Don't spread jam on this part, and then spread it every time. Do it quickly and don't spread too much. The purpose of applying jam is to make the cake moist, so that it won't be broken when rolled up, and it can also increase the flavor and make the rolled section look better.
14.？ With the help of a scraper, the cake is tightly wrapped on a tin foil tube.
15.？ Insert a chopstick in the middle of the paper tube and cool it between two objects of the same height. I used two boxes of the same size.
16.？ Remove the residue from the baking tray with a scraper and repeat the above steps until the batter is used up.
17.？ When the cake is completely cooled, it can be sliced. Take out a part of the paper tube and cut it, but don't take it out completely, or it will break easily when cutting.