Orange Qifeng Cake Roll

Published Jul 17, 2022 at 14:57pm ET

It is said that Qifeng is a barrier for beginners to bake. It cant afford it, it cant be soft, it can be baked, or it can be scorched outside or wet inside. I want to share with you some of my experience in Qifeng: 1. Egg whites should be in place, if there are liquid egg whites, it must not be in place. 2. The soft structure of the cake is caused by the expansion of air in the egg whites paste by heat, so if the cake does not have the following reasons: (1) the batter is too thick, the bubbles can not withstand a week after being heated. Surrounding batter (2) The oven temperature is low, the temperature should be higher at the beginning of baking, so as to let the bubble expand (3) The egg white paste is beaten well and refrigerated in the refrigerator to prevent defoaming. If the bubble disappears, the cake will not rise. 3. Cake surface cracking and wetness in the outer coke are one reason. The baking temperature is too high. The temperature is too high, the outer coke is wet and the surface cracks slightly higher. In order to prevent cracking, we can observe it in half time. If there is cracking, we can lower the temperature by about 10 to 20 degrees, so that the bubble expansion is not so intense, and the cracking surface will not be crested. Of course, if you dont add orange peel, its the ordinary Qifeng cake roll, and you can open the cake roll after setting. Its also very delicious with light cream or jam.

Food Material List

1 Egg 4
2 milk 70g
3 Vegetable oil 30g
4 Low-gluten flour 70g
5 Sugar 30g
6 Orange peel 20g

Operational steps

1 First deal with the orange peel, cut off the white on the orange peel, as long as the orange part, and cut into pieces.
2 The egg white is separated from the yolk. Here are four yolks.
3 It is advisable for the egg beater to open a high gear and foam the egg white. When the egg beater is lifted, the sharp corners will be picked out and will not disappear easily.
4 Put sugar, milk, vegetable oil and orange peel into the yolk pot.
5 Put them all in place and mix them evenly with a beater at a low speed.
6 Its stirred.
7 Sift in low gluten flour.
8 Stir with a silica gel spatula.
9 When mixing, pay attention not to draw circles. Otherwise, it is easy to form gluten. It is necessary to mix it randomly and irregularly. The fewer the times, the better. There is no dry flour and no flour.
10 Divide the egg white into several times (I usually add it three times) and mix it evenly.
11 The batter for the cake roll is ready.
12 The baking tray is lined with grease paper (on the one hand, it is good to demould, on the other hand, it is good to roll up), and the cake paste is poured in.
13 160 degrees, about 20 minutes, because the oven is slightly different, so please consider the temperature and time as appropriate.
14 Keep the cake slices cool on the grill for a minute or two, mainly to prevent scalding when rolling. Hand-operated can start rolling.
15 Pull up the grease paper at one end and push forward with a rolling pin, and the cake roll rolls up.
16 Open the grease paper and roll it as tightly as possible. It looks good.
17 The rolled cake rolls can continue to be wrapped in oilpaper and cooled.
18 When its cold, its ready to take off the grease paper.
19 Cut off the irregular parts at both ends with a knife.
20 The middle part is cut into blocks of uniform size.
21 With a pot of Tieguanyin, you can begin to enjoy afternoon tea.

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