Jiuyang Baking Theater suave

Published Sep 3, 2023 at 13:39pm ET

Food Material List

1 Low-gluten flour 60g
2 Egg 3
3 milk 20g
4 White granulated sugar 50g
5 Corn oil 30g
6 Vinegar 2 drops

Operational steps

1 Eggs 3, yolk and egg white separated, in an anhydrous, oil-free and clean bowl.
2 Whisk egg yolk, add 20g milk and 20g sugar and mix well.
3 Add 30g corn oil and mix well.
4 Sift in 60g starch.
5 Mix evenly with a scraper in the form of a cross knife.
6 Add 2 drops of white vinegar and 15g sugar to the egg white. Beat the egg white in the middle gear of the electric beater until it foams wetly. Add 15g sugar in the middle gear until it foams dry. Namely, when the egg beater is lifted and the firm inverted triangle or the bowl is pulled upside down, the whipped protein will not flow slightly.
7 Add half of the beaten protein to the egg yolk paste and mix it up and down. Then pour this part into the remaining protein and quickly cut and mix it evenly. When mixing, cross-knife or upside-down mixing, do not use the method of circle, otherwise easy to defoam the whipped protein, the mixture will become very thin, baked cake will not be fluffy.
8 Pour the mixed cake paste into the mould and remove the bubbles with a few shocks. Put it in the preheated oven and heat it 150 degrees for 35 minutes. My oven is on the high side of the fire. Its already cooked at this time, and the color is darker. For beginners, it is more convenient to check whether the cake is baked by inserting toothpicks.
9 Remove and buckle on the baking net while it is hot to cool and demould.
10 Spread the salad dressing evenly on the bottom of the cake, roll it up with baking paper and put it in the refrigerator for half an hour.
11 Remove the cake roll and slice it.

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