Papaya Jam Cake Roll
The light and soft Qifeng cake roll is spread with papaya jam, which gives off a unique flavor. Make the basic Qifeng cake roll well, and the sandwiches inside can be changed at will, which always brings a lot of surprises.Do not beat the egg white paste of the cake roll too dry or too hard, otherwise it is easy to crack when rolling; The baking time and temperature can be adjusted according to your own oven; There is a good way to judge whether the cake roll is cooked. When the cake roll rises to a high level and then falls back to the same level as the baking pan, it can be baked; If the skin of the cake roll is stuck off by oil paper, it means that the temperature or time is not enough, and the internal water vapor is too large, so the next time you bake it, you should appropriately extend the time or heat it up; Eggs use 60g eggs with shells. If you use native eggs, please increase them as appropriate.
Step 1 . Cake materials are ready
Step 2 . Separate the protein and egg yolk, and put the protein into an oil-free and water-free egg beating basin
Step 3 . Pour in corn oil and beat until the corn oil and egg yolk are mixed evenly
Step 4 . Add white sugar and stir with a manual egg beater until the sugar melts
Step 5 . Add milk
Step 6 . Stir evenly
Step 7 . Sift in flour
Step 8 . Stir evenly in an irregular direction to prevent gluten in the batter. There is no dry powder. Lift the egg beater and the egg yolk paste will fall like silk
Step 9 . Use the electric egg beater to beat the protein at a medium speed, and then pour 10g sugar
Step 10 . Continue to beat the protein with medium speed. When it turns white foam, add 10 grams of sugar
Step 11 . Continue to beat the protein at medium speed. When there are obvious lines, add the remaining 10 grams of sugar
Step 12 . Continue to kill, his hands feel obvious resistance, and lift the egg beater, when the protein is in a big corner, the killing is over
Step 13 . Take one-third of the protein paste into the egg yolk paste, and mix the protein paste and egg yolk paste evenly by turning from bottom to top; At this time, the oven starts to preheat, 155 degrees
Step 14 . Pour the mixed paste back into the protein paste basin
Step 15 . Continue to mix evenly by stirring, in a delicate and shiny state. This is cake paste
Step 16 . Pour the cake paste into the baking pan covered with oil paper. The size of the baking pan is 28*28 cm. Scrape the surface with a scraper, then lift the baking pan and shake it gently twice to shake out the large bubbles
Step 17 . Send it to the middle layer of the preheated oven, 155 degrees, up and down the fire, about 25 minutes
Step 18 . After the cake is baked, take it out of the oven, drag the cake out of the baking pan, and tear the surrounding oil paper, which is conducive to heat dissipation. Cover the surface with a clean oil paper to prevent excessive evaporation of water
Step 19 . When the cake slices are dried to hand temperature, lay the surface of the cake slices on clean oil paper, tear off the original oil paper, and see that the cake slices present a delicate towel surface
Step 20 . Use a cake knife to cut the end of the cake at a 45 degree angle to cut the edge of the cake, so that it will be more fitting and beautiful after being rolled into a roll
Step 21 . Spread papaya jam evenly on the cake slice, and wipe more near the center of the cake roll
Step 22 . Roll up the cake slices by hand, then wrap them with oil paper, refrigerate them in the refrigerator for more than 30 minutes, and then cut them into pieces for consumption
Step 23 . Meimeida
Step 24 . another one piece
Step 25 . The knife is too bad, and the cutting edge is a little irregular, but it does not hinder the light, soft and sweet taste
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