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How to make mango cake rolls so that they don’t crack or stick to the skin, and are so delicious that you won’t get tired of eating them?

How to make mango cake rolls so that they don’t crack or stick to the skin and are delicious and you won’t get tired of eating them?

During this period of time, I became crazy about making cake rolls. After all, making cake rolls is much more time-consuming and labor-intensive than making large cakes. From ingredients to serving, it can be done in less than an hour. Plus, using a wind oven for baking makes it even more convenient. You can bake several dishes at once in the same amount of time. , make it once and eat it for several days, saving costs and worry. You will definitely say, eat it every day and never get tired of it? Needless to say, I really can’t get enough of this cake roll every day. Whether it’s the taste or the external color, it’s ever-changing and will always surprise you.

The taste and color can be changed by adding butterfly pea pollen, chocolate powder, cocoa powder, etc. You can also change the filling of the insulation wall board in the middle to applesauce, pork floss, dried fruit, cream Cheese, Oreo salted cream, etc. make it richer in taste. I really won’t go back to it after taking it for a week.

Today I would like to share with you this "Mango Cake Roll". In order to make this cake roll not so simple, I deliberately added a stamp to the cake roll. Unexpectedly, I sent it to WeChat Moments. Netizens said they couldn’t afford it! Okay, without further ado, let’s take a look at how to make this “Lady Cake Roll”. The process is detailed and you can understand it at a glance! Learn it quickly. Mango cake rolls 2 rolls

Cake food: 8 raw eggs, 110 grams of low-gluten flour, 80 grams of cooking oil, 80 grams of milk, and 70 grams of fine sugar. Filling food: 400 grams of fresh cream, 40 grams of fine sugar, and one green mango. Method: Step 1

Add cooking oil to milk and beat with a whisk until emulsion forms. Sift in the low-gluten flour and stir. Separate the eggs into two clean bowls without water or oil. Add egg yolks into the batter and mix well. Set the prepared batter aside for emergencies. Add a small amount of rice vinegar or lemon water to the egg whites, add the sugar in three batches and mix until soft. Do not beat until it becomes dry foam. If it is beaten into dry foam, the cake will expand too much and it will easily crack when rolled. Step 2

Put one-third of the egg whites into the batter and mix evenly. Then pour a little bit of the mixed batter into the remaining whipped egg whites and mix evenly. Pour the slightly mixed batter into the baking pan from a high position, smooth it out with a scraper, and tap lightly to remove air bubbles. Place the baking tray into a well-heated electric oven and bake at 150 degrees for about 30 minutes. The wind stove oven I use can bake several dishes at the same time. If there is no wind stove, the dishes are baked separately. Step 3

Now it’s time to bake the cake. Add fine sugar to the fresh cream, grind it, and put it in the refrigerator to set aside. Peel and cut the mango and set aside. After the cake is baked, take it out and remove it from the mold until it is cooled to warm. Tear off the parchment paper to expose the delicate and perfect pure cotton towel surface. Then stamp on the cake. This cake suddenly looks high-end and majestic. Spread the whipped cream in the cake body, make a hill at 1/3 of the cake, dig a hole and fill it with mango pulp, then seal it with fresh cream. Use a rolling pin to help roll it up. Place in the refrigerator to chill and set, then cut into pieces. Step 4

The mango cake roll is ready. The soft cake roll is filled with delicate and smooth green mango fresh cream. It is so delicious. The most important thing is that the cake roll has sticky skin, which is due to insufficient baking temperature. , or there is not enough time, just increase the time and bake for 2 minutes next time. The main reason for cracking is that the baking time is too long and the cake body loses too much moisture. The second is that the egg whites are over-beaten.

If you want a beautiful cross-section, freeze the finished cake roll (not refrigerate) for an hour and then slice it to get a complete cross-section. You can also add different types of fruits according to each family's taste.