Ice cream hugging roll-You Are Foodie

By Sarah
4

Ice cream hugging roll

This net red hug roll is actually made of cake pancakes with stuffing. The filling is usually made of whipped cream and fruit, which is both sweet and creamy. But eating too much cream is always a little greasy. In addition, now that summer is coming, both adults and children want cold ice cream, right? So we use ice cream instead of cream. It tastes great!One thing to pay attention to when using ice cream instead of cream is that you must fill in the filling before eating, or the ice cream will melt. Look at the hugging roll in my picture, fill in the ice cream filling, and the effort to take a picture will be a mess. As a result, I only took one picture, and the pictures behind me were all taken with this photo PS.Baobaojuan cake pancake is the recipe of Qifeng cake, which can be copied from yesterday's basic Qifeng recipe, but baobaojuan cake should be wetter. To make the cake more moist, you can use these methods:Reduce the amount of flour. Yesterday's basic Qifeng said that Qifeng with 3 eggs and 35~50 grams of low gluten flour are OK.Increase the liquid volume, and the egg yolk paste can be slightly wet, but this degree is not easy for novices to grasp.3. The egg whites should not be too hard and wet foaming (big hook state).Today's graphic tutorial cake making process will be simpler. If you want to see more details, you can go to my home page to find basic Qifeng cake. My personal official account "Meiji" has a video tutorial.Let's take a look at the materials used in the hugging roll first!

1. 35~50g of low gluten flour is OK. Due to the different water absorption of flour, the amount of milk added is also different. If the egg yolk paste is too thick according to the material list, you can add some more milk.2. The baking temperature of baobaojuan cake is much higher than that of Qifeng. That is because baobaojuan cake is a pancake, which is easy to cook. If the temperature is high, the baking time will be greatly shortened.3. You can use a spoon to scoop the oil paper without a flower mounting bag, and then spread the back of the spoon into a uniform circle.4. Before squeezing the circle, you can use a small bowl of appropriate size, dip dry powder and press an impression on the oil paper, then the extruded circle will be the same size.5. The temperature of the oven varies from oven to oven. For example, my oven is 20 ℃ higher, so it is best to prepare an oven thermometer to measure the actual temperature.

Step 1 . Prepare all the ingredients.

Step 2 . Separate the egg white and yolk. The egg white basin should be free of oil and water, and it cannot be mixed with the egg yolk, otherwise it cannot be beaten. Put the egg white into the refrigerator and freeze.

Step 3 . Add a little sugar and salt to the egg yolk, pour in corn oil, beat and blend by hand, and then pour in milk. Beat until the water and oil are emulsified, and no obvious oil flowers can be seen.

Step 4 . Sieve in low gluten flour and stir with your hand in a "Z" shape in the direction of the arrow. Do not make circles and stir until there is no dry powder.

Step 5 . Egg yolk paste can flow slowly. If it is too thick, it can be adjusted by adding a small amount of milk.

Step 6 . When the egg white basin is taken out of the refrigerator, there is ice on the side, which doesn't matter. First preheat the oven and heat it up and down at 180 ℃ for more than 10 minutes. Then use the electric egg beater to turn on the low gear and beat the egg white to the state of fish eye blister. ● this temperature is much higher than Qi Feng, because today's cake is pancake, which is easy to ripen. If the temperature is high, the baking time will be greatly shortened.

Step 7 . Add white granulated sugar at one time, beat it for a few rounds, and then turn it to the big hook state at a high speed. Turn to low speed for 1~2 minutes to sort out the bubbles.

Step 8 . Scoop 1/3 protein cream into egg yolk paste, stir with "Z" by hand first, and stir until it is roughly uniform.

Step 9 . Lie down obliquely with your hands, and stir in the direction of the arrow in the basin. Turn the egg bowl with the other hand in the direction of the arrow at hand.

Step 10 . Change the scraper and turn over the mixture in the same way as in the previous step.

Step 11 . Put the cake paste into the patterned bag (which can also be replaced by a fresh-keeping bag), pad the baking tray with oil paper or oilcloth, cut a round mouth of the patterned bag, and squeeze out circles on the oil paper in a circle way, with a diameter of about 8 cm, and there must be a certain interval between the circles. ● my round shape is too small, and it is only a little larger than the mouth of the tea cup. As a result, it is too dry and the filling can't be put much. ● you can use a spoon to scoop the oil paper without a flower mounting bag, and then spread the back of the spoon into a uniform circle. ● before squeezing the circle, you can use a small bowl of appropriate size, dip dry powder and press an impression on the oil paper, then the extruded circle will be the same size.

Step 12 . Put the baking tray into the middle of the oven, bake at 180 ℃ for about 10 minutes, and then put it out of the oven on the grid to dry until hand temperature. Because the cake is thin, it's easy to bake too much. It's best to watch in front of the oven. This one of mine is too dry and will crack when it is bent. ● the temperature of the oven is different from each oven. For example, my oven will be 20 ℃ higher, so it is best to prepare an oven thermometer to measure the actual temperature.

Step 13 . Bend the cake slices.

Step 14 . Fill with ice cream and garnish with diced mango.

Step 15 . Cool and sweet ice cream hugging rolls bring summer in!

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