Cream cake roll
The students wanted to eat, so they made itIf the cake is demoulded by hand, the surface of the cake will be more flat, but the disadvantage is that there will be more cake body left on the mold, which is not easy to clean. Therefore, if you want to demould and demould more cleanly, you can use a demoulding knife or spatula.
Step 1 . Separate the egg yolks.
Step 2 . Mix egg yolk with sugar, salt, water and vegetable oil.
Step 3 . Sift in low gluten flour.
Step 4 . Use the manual egg beater to draw and stir evenly.
Step 5 . Add egg white and lemon juice and beat fish eye bubbles at medium speed with an electric egg beater. Add 1/3 of the fine granulated sugar.
Step 6 . Add 1/3 of the fine granulated sugar after the bubbles become fine, and continue to beat. Whisk until wet and foamy, then add the remaining fine granulated sugar.
Step 7 . Beat to hard foam.
Step 8 . Add 1/3 of the egg white cream to the egg yolk paste and mix well.
Step 9 . Pour back into the remaining protein cream.
Step 10 . Stir well.
Step 11 . Add it into the clean Qi Feng cake mold, and shake it gently for a few times to make big bubbles.
Step 12 . Bake in a 140 degree preheated oven for about 60 minutes, shake the mold immediately after baking, and turn it upside down to cool.
Step 13 . Cool thoroughly before demoulding, otherwise the cake will definitely shrink.
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