(Reference weight: 8-inch square baking pan, that is, the square baking pan with a diameter of about 20 cm in the early days)
Ingredients: 2 eggs, 34 grams of low-gluten flour, salad oil 16 grams, fresh milk 16 grams, 24 grams of fine sugar (adding egg white), fine sugar 12 grams (adding egg yolk), and a proper amount of jam.
Baking: in the middle layer of the oven, fire up and down 175 degrees, about 15 minutes (Jun Fang).
Tip: You can beat the egg whites until they are wet and frothy, but don't beat them until they are dry and frothy. When you roll it, roll it forward and put oil paper under it.
Question 2: The square of the 20*20 baking tray for making cake rolls is about 7 inches.
Reference weight: 8-inch square baking tray (can be thicker)
Baking: in the middle layer of the oven, fire up and down 175 degrees, about 15 minutes.
Junzhi
material
34 grams of low-gluten flour
Two eggs
Salad oil 16g
Fresh milk 16g
36 grams of fine sugar
Proper amount of jam
The method of Qifeng cake roll
Make the cake batter according to the making method of Qifeng cake. It should be noted that protein can be sent to wet foaming. Pour the cake paste into an 8-inch baking pan covered with oil paper.
Smooth out the batter as much as possible.
Pick up the baking tray with your hand and shake it hard twice to let the big bubbles in the cake paste escape.
Put the baking tray into the preheated oven and bake at 175 degrees for about 15 minutes. Bake until the surface is golden yellow. After taking out the oven, demould, tear off the surrounding cake paper and wait for the cake to cool.
Spread a layer of jam (the strawberry jam I used) on the surface of the cooled cake.
Take a rolling pin and wrap one end of oiled paper around it. When the oiled paper is rolled back on the rolling pin, push the cake forward by hand.
With the help of a rolling pin, the cake can be easily rolled up.
After it is rolled, the cake roll will be wrapped in oil paper.
Rub both ends of the oiled paper into a candy shape, and put the rolled cake roll in the refrigerator for more than 15 minutes to finalize the cake roll. Then you can tear the oiled paper into slices.
skill
1, make an egg roll, and send the egg whites to wet foaming to make the taste of the egg roll more moist and soft. You can also send the egg white to dry and foam, and the taste will be closer to the ordinary Qifeng cake.
Don't bake the cake for too long, just cook it. If it is baked for too long, the cake will dry and roll up easily.
3, 8-inch square baking tray, is a square baking tray with a length and width of 20 cm. If you use the baking tray of CK-25B in Chang Di, you can directly use the formula of 8-inch Qifeng cake, which is exactly the amount of a baking tray of CK-25B.
4. When rolling cakes, using a rolling pin is the most convenient and simple method, which can also ensure that the rolled cakes are dense and uniform.
Question 3: Dear friends, can you make cake rolls with non-stick baking trays? You can use a non-stick baking tray, but you still need to spread a big piece of white paper under the tray to make a cake roll.
Question 4: What can a shallow baking tray do? Is it just a cake roll? Ordinary Qifeng cake and sponge cake can be made, and ordinary heavy oil cake can be made on a shallow baking tray!
Question 5: Should I use a non-stick cake roll or a sticky baking tray? Cake paper and tin foil can be used for anti-sticking and baking. If you want to roll a burrito, you shouldn't roll tin foil.
Question 6: I want to buy a 28 * 28*28cm baking tray for a 30L home oven.
Question 7: How to make the pattern in the cake roll? Rectangular baking tray. Bread body: egg yolk120g, sugar 80g, honey 30g, low-gluten flour 70g, protein160g, unsalted butter15g and milk 35g. Sandwich: 200 grams of milk, 2 yolks, 40 grams of sugar, 40 grams of sugar. 1 00g of animal fresh cream, 9g of powdered sugar,1,15g of butter and 35g of milk are mixed and boiled until they are about to boil, and then removed from the fire for use; Egg yolk and 15g sugar are mixed and stirred. 2, honey is heated to a slight temperature, slowly added to the egg yolk and stirred until the color turns white. 3. Beat the protein until it bubbles, and add 65g sugar in three times during beating. 4. Mix half of the egg white and egg yolk, add the low powder sieved twice, and stir with a rubber scraper. 5. After stirring evenly, pour all of them into the egg white and stir. Add milk butter and continue to stir well. 6. Pour baking tray paper into the baking tray, smooth the surface, put it in an oven preheated to 180 degrees, bake for 13- 15 minutes, and then take out the mold and put it on the grill for cooling. 7. Make all the materials in the sandwich into pudding stuffing except whipped cream, and after cooling, take100g of pudding stuffing, whipped cream and powdered sugar. 8. Put the cooled cake on plastic wrap or baking paper, evenly spread the stuffing on the surface, and pay attention to leaving a certain distance on the outside of the cake. 9. After the cake is rolled up from the inside, wrap it tightly with plastic wrap and put it in the refrigerator for 3 hours.
Question 8:26 * 26 Can a baking tray make cake rolls? Yes, as long as the cake is well made, for example, the thickness of the cake should not exceed one centimeter.
Question 9: How to make 60 * 30 baking pans and cake rolls.
material
5 eggs, 50g water, 50g oil, 70g sugar, 50g salt 1g and 85g low-gluten flour.
working methods
1, add 50 grams of white sugar to the egg whites several times and beat until it is inverted triangle.
2. Mix other materials evenly.
3. Pour the egg whites into the yolk paste and stir well.
4. Pour into the baking tray covered with double oil paper.
5. Scrape it flat with a scraper
6. Preheat the oven 175 degrees, fire up and down, and turn the middle layer 15 minutes to 200 degrees for 5 minutes.
7. Take out the back button and tear off the oily paper.
8. Cut off the extra edges.
9. Roll it up with new oiled paper
10, cut into pieces and eat.