Recently, group members have been making a cake roll. Why do everyone like this cake roll? I only understood today when I made it because it is very not easy to crack (those that have been made have not yet cracked), has a soft and delicious taste, and the key ingredients are particularly easy to remember. I didn't make it very well, and many group members made it even more beautiful. Whether it's the main roll or the reverse roll, it's all great~~

Thank you to the group for creating this formula with Pineapple Oil. It can't be even better! Share it with the kitchen enthusiasts now, I hope you also like it! Momoda

PS: The size of the baking tray is a 28 * 28 gold plate.

For those who prefer thick rolls, use large eggs and add 5-10 grams of low gluten powder. For those with a matcha flavor, 7-8 grams of matcha powder can replace the same amount of low gluten powder. For those with a cocoa flavor, 10 grams of cocoa powder can replace the same amount of low gluten powder. Then, for matcha and cocoa, the sugar and moisture content each increase by about 15 grams. Red yeast and cocoa are similar.

Before doing it, please take a look at the tips!!!

Materials used

Protein (about 60 grams of eggs) 4 pieces

Sugar (10g with egg yolk, 30g with protein) 40g

Corn oil 40g

40g of low gluten powder

4 egg yolks

Water (milk can also be used) 40g

Beat the protein until it is thick and frothy, then add fine sugar in batches until it becomes wet and hard. Put it in the refrigerator and refrigerate for later use. When beating, you can add a few drops of vanilla essence to the egg whites.

PS, some group members hit the big hook and the result was also very perfect.

Step 1

Beat the egg yolk with sugar using an egg beater until it turns white and the sugar melts.

Step 2

Add oil and continue stirring evenly.

Step 3

Add water and stir well.

Step 4

Sieve in low flour, mix slightly with a scraper, and beat well with an electric mixer. The time is about a few tens of seconds.

Step 5

Take out the protein from the refrigerator and beat it a few times with a scroll until it becomes smooth.

Step 6

Take one-third of the protein and add it to the egg yolk batter. Cut and mix evenly. Pour in all the protein and stir well. Pour in the grinding tool and shake it a few times.

Step 7

Heat up and down the preheated oven at 180 degrees for 15 minutes, adjust the heat time according to your own oven, and observe carefully after coloring. Once the color is appropriate, it can be taken out.

PS, for a gold plate, the bottom should be padded with oil paper or oil cloth. It is also acceptable if not padded, and the baking tray that is stained must be padded with oil paper or oil cloth.

After the cake was baked, the baking tray was dropped from a height of 30cm onto the tabletop, shaking out the hot air at the bottom.

Then you can immediately invert it on the grill (it can also be reversed in two minutes), pad the grill with oil paper, and tear off the oil cloth. Flip it back and cover it with a piece of oil paper to let it cool. How to air cool depends on whether you want the main roll or the reverse roll. I am the main roll, so I air it on the front.

Step 8

Mix 200 grams of light cream with 20 grams of sugar until the cream is firm enough and does not flow. I use a blue windmill. Cream can be increased to 250 grams, which will roll up more beautifully.

Step 9

Spread cream on the cake slices, covering the beginning and both sides thoroughly. Apply a little thicker at the beginning and thinner at the end. Do not apply 3 centimeters at the end. Roll up with the help of a rolling pin.

Step 10

Refrigerate for half an hour to set. I froze for 10 minutes before taking it out.

Step 11

Take off the oiled paper, cut off both ends, and you can enjoy it.

Step 12

Regarding the method of making egg yolk batter, I later tried the egg method, which is to first mix the liquid with 10 grams of sugar, then add low gluten powder and mix well, and then add egg yolk and mix well. The egg yolk batter will be very delicate. Next, beat the egg whites and mix them evenly with the egg yolk batter in two batches, so that the egg whites do not need to be refrigerated. In short, just find the method that suits you...

Step 13

Send another curled up one, the towel surface is also beautiful~~

Step 14

Tips

The protein cream must not be too hard, but it should be delicate and stable enough. First, it should be fast, and then it should be sent slowly for at least 2 minutes. Turn around and you can hit every corner, so there is basically no bubble. The protein cream is soft but the foam is very stable.

The mixing of cake batter should be crisp and neat, and it should be mixed as quickly as possible (second and third) to avoid grinding and creaking, which can also avoid defoaming.

You can immediately invert it onto the grill after it's cooked, place the grill on oiled paper, and tear off the oilcloth. Flip it back and cover it with a piece of oil paper to let it cool. How to air cool depends on whether you want the main roll or the reverse roll.

PS, if the weather is colder and the heat dissipation is faster, when the cake roll is warm, you can first empty the roll and shape it. Wait for the cream to be beaten before opening and spreading it, which is also less prone to cracking.

The whipped cream is harder to roll up, making it easier to roll up. When cutting the cake roll, be sure to shape it before cutting. Use hot water to heat and dry the knife before cutting. Repeat the steps for each cut, don't be afraid of trouble.

(Images from the internet)