I made it a few times according to Jun's recipe and found it difficult.
His recipe is mainly difficult in the water hot cooked egg yolk milk paste that step, and to cook a large pot of boiling water, and to prepare a large pot of cold water, the most difficult is the degree of control of the fire, the beginning is always careless to get thickened, baked when the rise is not high, the texture is not fluffy, easy to break the roll. Later, timid to slightly start to thicken on the take out, the results of the baking looks good, but baked take out, fast on the shrinkage, egg rolls are very thin, the texture is also very thin. And then searched the Internet for other parties, according to the actual situation continue to adjust, and finally drilled a more labor-saving floating cloud roll practice, *** enjoy out, I hope to be able to other barrels have inspired.
Ingredients:
A: 5 egg yolks, 30 grams of sugar. Milk 280 grams, 45 grams of light cream.
B: 45 grams of low-flour.
C: 5 egg whites, 50 grams of sugar.
Filling: 150g of light cream, 15g of sugar. (You can also add fruit, cranberries, raisins, etc., taste more rich)
Practice:
1. egg yolks and egg whites are separated, egg whites into the chef's machine, said 50 grams of sugar added to the egg whites in small batches, the first choice of fast whipping, my machine has five gears, usually directly on the four or five gears, and so on, when stirring to the time that can be pulled out of the hook, and then stirred for a minute or two in the slowest gear is said to be the slowest! It is said that the slow speed is to break up the big bubbles and the meringue can be more stable.
2. While the machine is whisking the egg whites, make an egg yolk custard. Add 30 grams of sugar to the egg yolks and whisk well.
3. Weigh the milk and cream, mix, put it in the microwave and heat it for a minute. Then pour into the whisked egg yolks. (This time the milk and cream liquid is not very hot, you can pour directly, do not worry about the yolks will be scalded into egg flowers.)
4. Weigh the flour, sift it into the egg yolks and milk mixture, and mix well.
The batter to mix well is actually quite laborious, this step I sometimes use a spatula like this on the side of the bowl twisted small lumps, sometimes with a hand whisk to stir, depending on which method you prefer.
5. Put the egg yolk batter in the microwave and heat for 30 seconds at a time, taking it out of the microwave to observe the state of the batter and stirring until the batter starts to thicken.
This step is different because the temperature is different, the microwave time is different, when the day is warm, sometimes heating four or five times can be, when the day is cold, sometimes heating seven or eight times to be able to, you have to rely on their own observation.
When you take it out, the side of the bowl is still liquid, the center is sticky, like this can be, do not have to microwave again. It looks uneven, don't worry, take an electric whisk and stir it slowly.
Look, I stirred for two minutes, and it became this fine and even state. Personally, I feel that the microwave oven is more controllable, and it takes less effort than the water stirring and heating method of Junzhi. (And also less washing a pot, happy for lazy people.)
6. At this point, first preheat the oven, 170 ℃. Then scoop one-third of the whipped meringue into the egg yolk batter, and mix well with a tossing motion. Do not stir in circles to prevent egg whites from foaming.
Then pour the mixed batter into the remaining two-thirds of the meringue and mix well.
7. The oven is almost preheated when you mix well. Put greaseproof paper on the baking sheet, pour in the batter, and then shake the baking sheet vigorously to knock out the big bubbles. Bake in the oven at 170℃ for 30 minutes or until the top is golden brown and springy when tapped.
Because each oven temperature temperament is different, baking time to pay attention to observe, if quickly on the color, it is best to take a piece of tin foil, quickly cover the cake, so as not to over-color (this step must be fast, otherwise the oven temperature will drop a lot, it is a cup of tea. A friend opened the oven after the first deep breath of the aroma of the cake, and intoxicated with the golden color, and then slowly cover the tin foil, close the oven door, the results soon found that the cake has grown tall suddenly collapsed, how to bake are no longer grow taller). If it has not been much color, to half an hour or light yellow, you have to use your hands to pat down the cake to feel it, if there is no rustling sound, feel elastic, is cooked, you can take it out. If there is rustling sound, feel no elasticity, it is not cooked, need to extend the baking time. (There is no elasticity in the hand, but I am afraid of baking over the surface of the hardening of the bad roll, took out, the results quickly retracted a lot, when eating the cake found that the inner core is very moist, the taste is not good, in fact, it is not cooked, it is a pity.)
8. baked out, gently dragged to the baking net, and then shocked on the table, and then suspended to cool. (I learned this from spinach. It shakes away some of the heat and makes the retraction better.)
After drying, a slight retraction is normal, too much retraction is the previous step is a mistake, you can eat, just the texture will have an impact.
9. drying when whipping cream. Cream with sugar, high speed whipping. The surface pattern is stable and does not disappear, it is whipped.
Use a spatula to spread the cream on the cake slices, leaving a little space around, and smoothing the surface.
10. With the help of a rolling pin, gently roll up the cake, try to roll it tightly so that the shape will not lie. Then put it into the refrigerator for half an hour or more, and cut it to enjoy.
Fear of fat, cream put less. If you like cream, you can use 200 grams of cream and 20 grams of sugar to whip it, and be extra careful not to overflow when you roll it.
This is the previous do, rolled 200 grams of cream, fat.
This is with cranberries.
This is a small four-roll with cranberry filling. This is a small four rolls, the filling used salsa with seaweed meat floss. The contents of the rolls can be as you like, and some people add diced yellow peaches, mango and strawberries, all of which are delicious.
Good luck to everyone!