1, 370g egg
Fine sugar178g
74 grams of milk
Salad oil 74g
2. Low gluten flour133g
Corn flour15g
3 grams of baking powder
2 grams of salt
3. Appropriate amount of jam
Appropriate amount of cream (vegetables)
Proper amount of coconut powder
Operation:
1. Separate the egg white and yolk and put them in a steel pot for later use.
2. First mix the egg yolk with 60 grams of fine sugar until the sugar is dissolved, add milk and mix well, then add salad oil and mix well.
3. First, sieve the raw material 2, and then put it into practice 2 and gently stir until there are no particles.
4. Add the remaining fine sugar in the second step into the egg white for three times. The method is as follows: beat the egg white into big bubbles, add 1/3 fine sugar until the bubbles become smaller, then add 1/3 fine sugar, then beat until the bubbles become small, and add the remaining fine sugar, and continue to beat until the wet foaming is close to the dry foaming stage.
5. First, add 1/3 protein in Method 3 and mix well, then add the remaining protein and mix gently to form a uniform batter.
6. Bake the paper on a baking tray, then pour in the batter and bake at 180℃ and 150℃ 12 ~ 15 minutes.
7. After the baked cake is cooled, spread a layer of jam, and then gently roll up the cake and fix it. Finally, squeeze all kinds of jam and fresh cream (raw material 3) on the surface and sprinkle some coconut powder.
Wet foaming: stir up the protein paste with an egg beater, and the tip will still drip down;
Dry foaming: scoop up the egg white paste with an egg beater, and the tip will stand upright without sagging.
Generally, the temperature of baking Swiss rolls in a small household oven is around 180℃.
Drum sandwich cake
Materials:
60 grams of milk, 60 grams of medium flour, 35 grams of corn starch, 50+ 10 grams of sugar, 50 grams of salad oil, 4 eggs, 2 bottles of white vinegar, a little salt and a proper amount of whipped cream.