Original cake roll
Although this cake roll has no filling, it tastes delicate and soft only on the cake body. If you add whipped cream, thats Swiss roll! The way to make the cake roll delicate and non-cracking is to emulsify the yolk sufficiently and whiten the egg white between wet and hard foams. [Changdi CKF-25B oven tray]
Food Material List
- 1 Egg 3
- 2 White granulated sugar 55g
- 3 Low powder 60g
- 4 water 55g
- 5 Corn oil 40ml
- 6 starch 2 spoons
- 1 Egg white, yolk separation. Take three yolks and beat them with a manual beater for 2 minutes.
- 2 Add water and corn oil to the yolk and whisk for two minutes.
- 3 Add flour and whisk for two minutes.
- 4 When the egg whites are beaten to a thick froth by an electric whisk, add 1/3 sugar. Whip until the whites are lifted with an egg beater. When the whites on the head of the egg show a hook, add the remaining sugar.
- 5 Whip until the beater is lifted and the egg white on the beating head presents a small curved hook with a small curvature. Add 2 teaspoons of starch and mix evenly at low speed.
- 6 Take one third of the protein frost and pour it into the yolk paste. Stir well and then pour it back into the protein frost.
- 7 Mix the egg white cream and yolk paste again.
- 8 Pour the cake paste into the greasy baking pan, scrape the surface with a scraper, shake twice, put it in a 175 degree preheated oven, bake for about 18 minutes.
- 9 Take out the baked cake roll, pour it upside down on another piece of oil paper, tear the oil paper at the bottom of the cake, cool it and roll it up.
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Healthcare food category
Oven recipes, Snack, Meat 1, Cook, Braise, Children, Toast