Floating cloud swiss roll, sweet cream, soft cake, one mouthful of satisfaction.
Today, we make a floating swiss roll, an ultra soft and light cake, with sweet cream, which melts in the mouth and has a strong milk fragrance, making people satisfied in one bite. It is very suitable for novice Xiaobai to try. The production process takes about an hour.1. There must be no residual yolk in the egg white, otherwise it is not suitable to send.2. Egg whites are best refrigerated or frozen for about 10 minutes, which will be easier to kill.3. Finally, soak the knife with hot water, and the cutting surface will be smooth.4. The skin needs to be roasted to golden yellow, and the baking time and temperature need to be adjusted according to your oven temper.5. You can also add Matcha powder, cocoa powder, coffee powder, black tea powder, and so on to make cake rolls with various tastes.6. When baking, blisters may be caused by uneven mixing, or uneven heating due to high primer. You can use chopsticks to poke a hole in the bulge, and it will be naturally leveled.
Step 1 . 1. 6 eggs (about 50g each). Separate the egg white and yolk and freeze the egg white for 10 minutes. Then put 70g of low gluten flour and 10g of corn starch together for screening to remove large particles.
Step 2 . Heat 50g vegetable oil to the rolling state of the oil filaments at about 70 ℃, add it to the flour, and stir until it is smooth and free of particles.
Step 3 . Add 60g of milk and continue to stir well.
Step 4 . Add 6 egg yolks.
Step 5 . Stir until smooth and free of particles.
Step 6 . Take out 6 frozen egg whites, add 5g lemon juice, and beat them a little first.
Step 7 . Just make a big fish eye blister.
Step 8 . Add 50g white granulated sugar in three times and beat it. Add it in the three states of coarse bubble, medium bubble and fine bubble.
Step 9 . Whisk until you lift the small elastic hook of the egg beater.
Step 10 . Take 1 / 3 of the egg white paste, add it to the egg yolk paste, and stir it evenly.
Step 11 . Pour them all back into the egg white paste.
Step 12 . Continue to mix evenly.
Step 13 . Pour the batter into the mold from a high place.
Step 14 . Shake the baking tray and let the batter level automatically. Shake the baking tray twice more to remove large bubbles.
Step 15 . Preheat the oven at 160 ℃ in advance and bake for 25-30 minutes (Note: the skin needs to be roasted to golden yellow, and the baking time and temperature need to be adjusted according to your oven temper).
Step 16 . When baking, blisters may be caused by uneven mixing, or uneven heating due to high primer. You can use chopsticks to poke a hole in the bulge, and it will be naturally leveled.
Step 17 . After baking, shake 2 times to shake out the heat inside the cake, and then let it cool completely.
Step 18 . Put a piece of oil paper on the back cover of the cooler and turn it over to remove the oil paper.
Step 19 . Then cut off the uneven four sides.
Step 20 . Cut a knife at an oblique angle of 45 ° at the closing, so that it will be more round.
Step 21 . Take 200g of light cream and 20g of fine granulated sugar and whisk until firm.
Step 22 . First spread a layer of cream evenly.
Step 23 . Then pile up the remaining cream at the beginning of the roll, so that it can be rolled better.
Step 24 . Prepare a rolling pin, roll up the oil paper and push it forward slowly. With the help of your hand, roll it into a circle.
Step 25 . After rolling, tighten it with a scraper and put it in the refrigerator for 1 hour to shape. Finally, take out the shaped cake and cut it into small pieces.
Step 26 . Floating cloud Swiss volume, complete o (∩ _ ∩) o
Step 27 . Sweet cream, melted in the mouth, soft cake, satisfied in one bite.
Step 28 . The taste is very light and soft.
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