material
Raw materials (suitable for 42-liter baking tray)
Protein 146g, egg yolk 62g (four eggs in total), low-gluten flour 75g, sugar 75g, vegetable oil 40g, milk 50g, honey red beans 108g.
Apply stuffing
50 grams of whipped cream and 5 grams of sugar.
Raw materials (suitable for 25-liter baking tray)
Protein 1 10g, egg yolk 47g (three eggs in total), low-gluten flour 56g, sugar 56g, vegetable oil 30g, milk 38g and honey red beans 80g.
Apply stuffing
50 grams of whipped cream and 5 grams of sugar.
working methods
1. Add vegetable oil and milk to egg yolk and mix well.
2. Add the sieved low-gluten flour and mix well.
3. Add sugar to the protein three times and beat until it is hooked.
4. Pour a small amount of egg white into the yolk batter and stir from bottom to top.
5. After stirring, pour it back into the protein and stir evenly.
Pour in honey and red beans
7. Mix evenly
8. Then pour oil paper into the baking tray.
9. Wipe evenly with a scraper
10. Preheat the oven 180 degrees, and bake the middle layer for about 15 minutes. take out
1 1. After a little cooling, spread whipped cream on the surface of the cake (you can beat the grain with whipped cream and sugar).
12. Then roll it up and put it in the refrigerator for 30 minutes before slicing it.
Add a little fresh sweetness to the beautiful spring matcha honey bean cake roll.
Recipe introduction
This cake roll is fresh and not greasy because it is added with matcha. It's just that the matcha powder is made in China, so the color of the finished product is not so beautiful. It will be more beautiful if you use Japanese Uji matcha powder. Someone told me that it is always easy to break when making the last roll of cake rolls. I still don't know the temperature and delivery of the cake roll. Qifeng cake embryos for making cake rolls don't have to be sent to dry foaming, just wet foaming, that is, the protein can be sent to hook shape. When baking, don't bake for too long. After baking for a long time, the moisture in the cake evaporates, and the cake body will crack when it is rolled up. This is a problem that needs attention. Specifically, it is necessary to find more feelings to make beautiful cake rolls. Different ovens will have some differences in setting temperature and time. I used to use an ordinary oven, which was not very airtight, so I baked it at 180 degrees for 20-25 minutes. Now we use Siemens embedded oven, which is very airtight. It can be baked at 170 degrees for 20 minutes. Therefore, to bake a good finished product, we must first know the temperature of our oven, and the temperature and time provided by others can be used as a reference.
material
Qifeng cake roll material: four eggs, 60 grams of fine sugar (20 grams of egg yolk and 40 grams of protein), 80 grams of low flour, 40 grams of milk, 30 grams of corn oil, two spoonfuls of matcha powder and a proper amount of honey beans.
Sandwich stuffing: 80g of unsalted butter, 0/5g of milk/kloc-,20g of fine sugar and 80g of milk.
working methods
Making cake rolls:
1. Make Qifeng cake batter first. Please refer to here for the specific steps of Qifeng cake. Just send the protein in the cake roll to the next level below me. )
2. Pour the prepared batter into a baking tray with baking paper laid in advance and smooth it with a scraper;
3. Preheat the oven at 170 degrees, bake for 20 minutes (the specific temperature and time are adjusted according to your own oven), take out the cake immediately after baking, tear off the surrounding baking paper, and air it to a slight temperature;
4. Cut a cake embryo away from the body at a 45-degree angle with a knife (it will be denser after being rolled up), then spread the pre-sent sandwich stuffing evenly on the cake embryo and sprinkle honey beans evenly, roll it up from one side of the body, lift the baking paper, and curl it to separate the baking paper from the cake embryo. Finally, the baking paper will be covered with a layer of bread outside the cake roll. After it is rolled, it will be put in the refrigerator for 30 minutes with the baking paper.
Making of cake stuffing;
1. Salt-free butter is softened at room temperature (until a small pit can be found by gentle pressing with hands), fine sugar and 15g milk are added and sent to puffiness;
2. Add 80 grams of milk in two or three times and beat it into cream.
Tip: If it is not easy to mix butter and milk when the indoor temperature is low, you can put it on the smallest fire and heat it slightly before sending it, or blow it with a fan.
Matcha red bean mountain cake roll
Recipe introduction
Finally, I tried Jin Shan Jr.' s recipe ~ ~ Xiao Jinshan, a dessert chef, really deserved his reputation. I finally made a cake roll that won't crack after cooling ~ Jin Shan Jr.' s recipe combines Qifeng cake and sponge cake, so the finished product has Qifeng's soft taste, and it is not easy to break because of the elasticity of sponge cake. Some sugar in the formula is replaced by honey, which makes the sweetness softer. Finally, add the milk butter to the batter to make it smoother and more fragrant.
material
Cake: 4 egg yolks, 20g honey, 43g low-gluten flour, 4g matcha powder, 50g protein 107g fine sugar, 50g unsalted butter 10g milk.
Custad red bean cream contains 2 egg yolks, 15g fine sugar, 10g low-gluten flour, 10g corn starch, 200g milk, a few drops of vanilla extract, 60g softened butter and 60g honey red beans.
working methods
Cake making process
1, egg yolk+10g fine sugar, stir well, and then add honey at about 40 degrees.
2. Stir until the volume increases, the color is obviously lighter, the liquid is viscous, and there are obvious lines when dripping and crossing.
3, the protein refrigeration temperature, add 40g fine sugar in three times, until the protein hook can be slightly pulled up (close to dry).
4. put half of it. Put the egg white into the egg yolk liquid in step 3 and stir evenly with a rubber scraper.
5. Sieve the low-gluten flour and matcha powder twice in the previous step and mix them evenly with a rubber scraper.
6. Add the remaining half amount of protein (because it has been put on hold for a while, it can be used after a few strokes) and stir evenly with a rubber spatula.
7, milk+butter, heated to the state before boiling. Then pour in the previous step and stir well.
8. Pour it into the baking tray covered with baking paper, smooth it, tap the baking tray, put it in the oven for 350 degrees 13 minutes, knock it on the middle table, shake out the high heat, and then move the cake slices on the baking tray together with the baking paper to cool down.
Inside the cake roll is red bean custard.
1, egg yolk+15g fine sugar is stirred until the volume increases, the color is obviously lighter, the liquid is sticky, and there are obvious lines when dripping ~ Then sift in low-gluten flour and corn starch and mix well, then add milk and vanilla extract and mix well ~ Then pour it into a small pot, heat it with a small fire, stir it with a wooden spoon first, and when it becomes slightly sticky, change it to a small egg beater and keep stirring.
2. Move into a large bowl, cover the sauce directly with plastic wrap and refrigerate until cool.
3. Add the completely softened butter twice, and use electric egg beater to paste the sauce, which will not flow and feel like butter. If it feels soft, it can be slightly refrigerated to a suitable hardness.
4. Mix in honey red beans and the filling will be fine.
5, roll the cake roll: let the cake slices cool, tear off the baking paper, coat the stuffing made before, and finally leave 2-3 without stuffing.
6, roll up the cake roll, the technique should be gentle but fast; After rolling, refrigerate or freeze for about 10 minute. Then cut into pieces to eat.
Honey bean cake roll
material
60g of milk, 60g of corn oil, 2g of salt, appropriate amount of honey and red beans, low-gluten flour 100g, 90g of sugar and 5 eggs.
working methods
1. Separate the egg white from the yolk and beat the egg with 20g of sugar until it becomes sticky.
2. Add salad oil in three times and stir evenly after each addition.
3. Add milk at one time and mix well.
4. Sift the low-gluten flour and salt into the egg yolk liquid.
5. Make egg yolk paste by cutting and stirring evenly. Don't stir in circles when stirring! ! This is very important! Otherwise, the batter will be thick and the cake will shrink.
6. Spread oil paper on the baking tray and sprinkle honey red beans evenly for later use.
7. Add a few drops of lemon juice to the egg white and stir until it is sticky and foaming. Add 1/3 sugar and beat at high speed until the color turns white and bright lines appear. Then add 1/3 sugar.
8. Beat until the foam is wet, and then add the last 1/3 sugar until the foam is dry.
9. Take 1/3 beaten protein and mix it with egg yolk paste evenly. Please preheat the oven to 175 degrees.
10. Pour the stirred batter into the remaining 2/3 protein, cut into sections and stir evenly. It is important not to beat around the bush. Otherwise, protein will defoam and the baked cake will shrink. )
1 1. Pour the evenly stirred batter into the baking tray, smooth the surface with a scraper and sprinkle with dense beans. Put the baking tray on the table and shake it a few times to remove the big bubbles in the cake paste.
12. Put the baking tray in the preheated oven and bake at 175 for about 25 minutes.
13. After the baked cake is cooled slightly, wrap it around the edge of the cake mold with a scraper, turn the baking tray upside down and demould it.
14. Roll up the cake when it is not hot. Set a few minutes. If you like friends who eat jam, you can spread a layer of jam evenly on the surface of the cake. I didn't put mine.
skill
Remember that when you roll the cake, you will return the oiled paper bit by bit when you turn it over. Don't involve oil paper! ~