Steps:
1, separate the egg yolk and egg white, take the egg white, and put it into the egg beating basin (a relatively strong basin).
2. Beat in the same direction with an egg beater until a lot of foam is produced.
3, add a small amount of milk, a small amount of oil, a small amount of sugar, and keep beating.
4. Add a small amount of milk, oil and sugar until it looks sticky.
5. When the milk, oil and sugar are finished, stir up the cream with an eggbeater without dripping.
Making method of cream-making method of cream cake roll;
Cake roll is a very pleasing snack. Its lovely shape is loved by children, and it is also suitable for outing. It is also sweet and delicious as afternoon tea.
Method for making cream
foodstuff
4 eggs
80 grams of sugar
2 grams of salt
Milk 30ml
50 grams of salad oil
80 grams of low-gluten flour
20 grams of corn starch
Cream 100ml
Methods/steps
1
Method for making cream cake roll Raw materials
Method for making cream
2
Take out the eggs in advance, warm up at room temperature, then carefully separate the egg white from the yolk, and put the egg white into a clean container without water and oil. Beat the egg whites into fish's eye bubbles with an egg beater, then add 20 grams of white sugar and continue to beat until the foam becomes fine, and then add the remaining 20 grams of white sugar twice until the egg whites are hard to foam. Lift the egg beater and the protein triangle at the top will not collapse.
Method for making cream
three
Add milk and salad oil to the egg yolk bowl, beat it manually until coarse bubbles appear, then add 20 grams of white sugar and beat it evenly, gently sieve in low-gluten flour and corn starch, add salt, and stir it up and down with a scraper. At this time, preheat the oven to 150 degrees;
Method for making cream
four
Add the protein of 1/3 into the egg yolk liquid, stir it up and down evenly, and after there are no protein particles, mix the egg yolk liquid and the protein evenly, and quickly cut and stir it to light yellow;
Method for making cream
five
Put a layer of oil paper on the baking tray, pour in the cake paste, smooth the surface, put it in the middle layer of the oven, and bake with 150 degrees for 20 minutes;
During cake baking, add the remaining 20 grams of white sugar into the whipped cream, beat it to eight with an eggbeater and distribute it. Lift the eggbeater, and the triangle at the top will bend slightly after a few seconds. Put the whipped cream in the refrigerator for later use.
The surface of the cake is golden yellow. Immediately after the toothpick is inserted without impurities, reverse the button, remove the oily paper at the bottom while it is hot, cool it to a temperature that is not hot, coat it with a layer of cream, roll the cake slices into rolls and slice them.
Method for making cream
Method for making cream
END
matters need attention
After the omelet is baked, it should be reversed immediately to prevent retraction, and the bottom layer of the cake must be padded with oil paper in advance, otherwise it will not be easy to demould. The oiled paper must be removed while it is hot, or it will easily stick to the cake when it is cold. When reversing, the grill should also be padded with a piece of oil paper, otherwise the cake will easily adhere to the grill, and the attractive golden skin on the surface will be incomplete;
The sandwich layer of the cake can be adjusted according to your own preferences. Cream, jam, chocolate, honey, fruit and so on are all good. I tried ice cream on the weekend, and the residual temperature of the egg roll was just enough to soften the ice cream. The cake was soft after eating and it was wonderful with the slowly melting ice cream!
There is no fixed pattern for the curling way of the egg roll. If the surface layer is over-colored, it doesn't matter if the color is a little heavy. Paint the filling on the deeper surface layer and curl it in to expose the egg-yellow part at the bottom, which is also very beautiful. However, it must be noted that it is best to start curling when the cake is still warm and not hot, so that it is easy to set and will not crack. Many friends' egg rolls crack after being rolled up. They may be baked for too long, lose too much water, or wait until the cake is completely cold before rolling, which is easy to crack.