main ingredients

egg yolk 6g milk 1g

whipped cream 25g low-gluten flour 3g

protein 13g fine sugar 65g (egg yolk 15g, protein 5g)

a few drops of white vinegar

the steps of rolling with original flavor floating clouds

1. Family photo of ingredients, egg yolk 6g, egg white 13g, mixed liquid of milk and light cream 125g, low-gluten flour 3g, and fine sugar 65g. In this formula, the weight of egg yolk and egg white is written in detail instead of the number of eggs, because the size of each egg is different, and the effect made with small eggs and large eggs is different.

2.? 6g of egg yolk and 15g of fine sugar are beaten evenly.

3.? The mixture of milk and whipped cream is heated until bubbles appear around it, and then it leaves the fire.

4.? Slowly pour the heated milk cream mixture into the egg yolk paste, and stir the egg yolk paste with an eggbeater while pouring, so as to prevent the egg yolk from being cooked.

5.? Sift 3g of low gluten flour into the egg yolk paste, then stir it evenly with an egg beater. It doesn't matter if you stir it vigorously, because the egg yolk paste is a very thin liquid at this time, and the flour won't gluten!

6.? Boil a pot of boiling water in a large-caliber pot. After the water boils, put the egg-beating basin with egg yolk paste into the boiling water and heat it with boiling water. During this period, keep stirring vigorously with the egg beater until the egg yolk paste becomes thick and immediately leave the boiling water. At first, the egg yolk paste does not change much, just like a liquid, it will suddenly become sticky in a few seconds, and the whole process from liquid to paste will take about one minute, so don't be distracted when doing this step, and then put the egg yolk paste into cold water to stir.

7.? I use cold water and ice packs to cool the yolk paste (because I have no patience, hehe ~). My friends just use cold water. This is the cooled yolk paste state, which is smooth and shiny. It has certain fluidity and will have lines when it falls. In fact, the yolk paste can be a little thicker, but it must not be too thick. I have tried to stir the yolk paste too much, which will lead to protein defoaming when it is mixed with protein.

8.? Beat the egg whites with an egg beater until they are in the state of fish eye bubbles, and add a few drops of white vinegar and one third of fine sugar.

9.? Beat until the foam becomes fine, then add one third of fine sugar.

1.? Beat until the meringue is shiny, and add the remaining fine sugar when there are clear lines.

11.? Finally, the egg white cream has obvious resistance, and the egg white head is like an eagle's mouth. This state of the egg white cream is just right for making a cake roll, and it may crack if it is sent away.

12.? Cut and mix the egg white cream and egg yolk paste evenly for three times. When mixing egg yolk and egg white, you should follow vigorous stirring, but the action should be slow and gentle. When stirring, you should turn it from the bottom of the egg beating basin to the top, so that more than half of the egg yolk paste and egg white cream can be mixed, and the mixed egg yolk paste is shiny and the amount is not reduced.

13.? This is a baking tray prepared in advance, Sanneng local gold 28*28 square baking tray. I think people use this baking tray, so they bought one with the wind, which is quite easy to use. I applied a little salad oil to the bottom of the baking tray to fix the oiled paper, and I cut the oiled paper into the same size as the baking tray.

14.? Pour the mixed egg yolk paste into the baking pan, smooth it with a spatula (in fact, I can't use the spatula well all the time, and others can scrape it very smoothly), and then shake it twice to make big bubbles. Remember not to shake it too many times. Sometimes the air holes on the bottom edge of the cake roll baked by me are very big.

15.? In the oven, bake at 15 degrees for 15 minutes. When the cake roll swells to the highest point, bake at 135 degrees and bake at 12 degrees for 15 minutes. Because my roll is anti-roll, lower the fire so that the bottom is no longer colored. If my friend wants to roll straight, just heat it at the same temperature as the fire.

16.? Floating clouds are really delicious, and I can eat a lot without rolling cream.