Cake rolls are a favorite delicacy of many people, and they are also a must-have food for many office workers to satisfy their hunger. Many office workers will store a cake roll in their drawers, because cake rolls are very high in calories. The following is "How to make cake rolls", I hope it will be helpful to everyone!
Cake roll
Ingredients: 5 eggs, 60 grams of sugar, 70 grams of milk, 50 grams of corn oil, 80 grams of low-gluten flour, 10 grams of corn starch.
How to make egg yolk paste
1. Make egg yolks + sugar + a few drops of white vinegar with an electric egg beater until hard foam. Make egg yolks + milk + corn oil and beat well + Mix the sifted low-gluten flour and cornstarch evenly.
2. Pour one-third of the egg white batter into the egg yolk batter and mix well. Pour the egg yolk paste into the egg white batter and mix well. Pour into the baking pan at 180 degrees for about 20 minutes. If you like the pattern Before baking, you can use melted chocolate to squeeze strips and use bamboo skewers to cut up and down to form beautiful patterns. You can also sprinkle with raisins, etc. After baking, use a rolling pin and oil paper to roll it up and let it cool slightly before cutting into pieces.
3. After taking it out of the oven, use a rolling pin and parchment paper to roll up the cake slices. Let it cool slightly and cut into pieces.
Cake roll
Ingredients: 5 eggs, 50 grams of water, 50 grams of oil, 1 gram of salt, 70 grams of sugar, 85 grams of cake flour.
Method
1. Add 50 grams of sugar to the egg whites in batches and beat until it forms an inverted triangle.
2. Mix other materials evenly.
3. Pour the egg whites into the egg yolk paste and mix evenly.
4. Pour into a baking sheet lined with double layers of greaseproof paper.
5. Smooth it with a scraper.
6. Preheat the oven to 175 degrees, turn the heat up and down, and turn the middle layer to 200 degrees for 15 minutes for 5 minutes.
7. Take out the underside of the buckle and tear off the oil paper.
8. Cut off the excess lower edge.
9. Roll up with new oil paper.
10. Cut into pieces and eat.
Cake roll
Materials cake body: 120g egg yolk, 80g sugar, 30g honey, 70g low-gluten flour, 160g egg white, none 15 grams of salted butter and 35 grams of milk.
Sandwich: 200g milk, 2 egg yolks, 40g sugar, 8g low-gluten flour, 8g cornstarch, a little vanilla essence, 16g unsalted butter, 100g animal fresh cream, sugar 9 grams of powder.
Method
1. Mix 15 grams of butter and 35 grams of milk and cook until almost boiling, then remove from heat and set aside; mix egg yolks and 15 grams of sugar.
2. Heat the honey over water until it is lukewarm, slowly add it to the egg yolks and stir until the color turns white.
3. Beat the egg whites until foamy. Add 65 grams of sugar three times during the beating process.
4. Mix half of the egg whites and egg yolks evenly, add the flour sifted twice, and stir with a rubber spatula.
5. After mixing well, pour it all into the egg whites and stir, add milk and butter and continue to stir evenly.
6. Pour into a baking tray lined with parchment paper, smooth the surface and place in a preheated oven at 180 degrees. Bake for 13-15 minutes, remove from the mold and place on the grill. Let cool.
7. Make pudding filling from all the sandwich ingredients except fresh cream. After cooling, take 100 grams of pudding filling and beat with fresh cream and powdered sugar.
8. Place the cooled cake on top of plastic wrap or parchment paper, and spread the filling evenly on the surface, making sure to leave a certain distance on the outside of the cake.
9. Roll up the cake from the inside, wrap it tightly with plastic wrap, and put it in the refrigerator for 3 hours.
Cake roll
Ingredients: 4 eggs, 90 grams of sugar, 80 grams of milk (water or yogurt can also be used), 50 grams of salad oil, 110 grams of cake flour.
How to make egg yolk paste
1. Separate the egg yolks and egg whites and put them into 2 basins;
2. Add 30 grams of sugar to the egg yolks and beat until the color is slightly It will appear white;
3. Add milk and stir evenly;
4. Add oil and stir evenly;
5. Sift the cake flour and stir gently evenly. .
How to make egg whites
1. Beat the egg whites at low speed until large bubbles form, and add 2 drops of white vinegar (or lemon juice);
2. When the bubbles are fine, Add the remaining sugar in 3 batches and beat until wet and slightly dry foam;
3. Put 1/3 of the egg whites into the egg yolk paste and stir gently evenly;
4. Pour the mixed 3 into the remaining meringue, and stir up and down;
5. After stirring evenly, pour the cake batter into two baking sheets lined with greased paper. Scrape it flat;
6. Preheat the oven in advance to 180 degrees, bake the top and bottom layers for about 15 minutes.
Fruit cake roll
Ingredients: 3 eggs, 48 ??grams of low-gluten flour, 30 grams of vegetable oil, 30 grams of milk, 42 ??grams of fine sugar, mango, and appropriate amount of whipped cream.
Method
1. Pour the oil and milk into the container.
2. Mix evenly.
3. Sift the low-gluten flour.
4. Pour the low-gluten flour into the milk liquid.
5, then add the egg yolk.
6. Stir evenly and set aside.
7. Add egg whites three times, add sugar and beat until wet peaks form.
8. Add one-third of the beaten egg whites to the egg yolk paste.
9. Stir well and pour into the remaining meringue.
10. Continue to stir evenly.
11. Pour the batter into a baking pan lined with greaseproof paper.
12. Preheat the middle rack of the oven to 180 degrees and bake for 15 minutes. Take it out.
13. Whip the light cream in advance.
14. Peel and shell the mango and cut into small pieces for later use.
15. Remove the parchment paper from the cake and cut off the corners on all four sides.
16. Spread the whipped cream and add mango slices, roll it up with oil paper and put it in the refrigerator for 30 minutes, then take it out and decorate.
Black Forest Cake Roll
Ingredients: 4 eggs, 60 grams of low-gluten flour, 20 grams of cocoa powder, 50 grams of fine sugar (add egg whites), 10 grams of fine sugar (add Egg yolk), 50 grams of salad oil, 50 grams of water.
Method
1. Separate the yolk and white of the egg. The bowl containing the egg whites needs to be oil-free and water-free.
2. Mix the egg yolks and granulated sugar and beat evenly with a whisk. Add salad oil (or unflavored vegetable oil such as sunflower oil) in three batches. Beat each time with a whisk until evenly mixed before adding the next time. Add water (or milk) and stir gently evenly
3. Sift cocoa powder and low-gluten flour into the egg yolks. Use a rubber spatula to stir evenly into an egg yolk batter. Set aside the mixed egg yolk batter and set aside.
4. Start beating the egg whites. Add the sugar all at once, first at low speed and then at high speed, and beat the egg whites to a wet foamy state (after lifting the egg beater, the egg whites will pull out curved sharp corners).
5. Pour 1/3 of the egg whites into the egg yolk bowl, and stir evenly (mix from the bottom up, do not stir in circles). Pour 1/3 of the egg whites into the egg yolk bowl and mix evenly. Pour the mixed batter into the remaining egg whites. Stir again and mix well.
6. Pour the batter into a baking pan lined with tin foil or oil paper, smooth it out, and shake it hard a few times to let the big bubbles inside the batter escape. Place the baking sheet into a preheated 180 degree oven and bake for 15 minutes.
7. Add 100 grams of light cream, 10 grams of sugar, and beat with an electric egg beater until hard.
8. Prepare a new piece of tin foil or oil paper, pour the cake on top, and tear off the tin foil or oil paper on the cake while it is hot. At this point the bottom of the cake is facing up.
9. After the cake has cooled slightly, turn the cake over so that the surface is facing up again.
10. Spread a layer of whipped cream on the surface of the cake, and apply no cream or less cream on the last edge.
11. On the side to be rolled up, first use a knife to cut it, but do not cut it. This makes it easier to roll.
12. Start rolling from the cut end, roll it all the way to the end, and cut off the back edge to make it look neater.
13. Finally, wrap the rolled cake roll with tin foil or oil paper, and twist both ends into candy shapes. Place in the refrigerator for half an hour to set.
14. After half an hour, take out the cake roll from the refrigerator, spread a layer of cream on the outside, sprinkle with dark chocolate chips (the chocolate has been softened in advance, use a small spoon to scrape into chocolate chips), and squeeze on top Three dollops of cream and three strawberries for decoration.