Teach you how to make non-peeling cake rolls.

Published Aug 13, 2021 at 08:45am ET

I had never been able to make a non-peeling cake roll before, but this time I succeeded in making it. Originally, my success has been blocked by my own unbelief. Cake rolls are always baked at 180 degrees above and below fire. The middle layer is baked for 20 minutes. The skin of the cake is very tender and the cake is moist. When the cake is rolled, it will not break off, but it will peel off. So the bottom is always used as the appearance. In order to make a non-peeling cake roll, we must break out of our own routine and dare to try. If we fail, we should throw it out. The tuition fee should be paid. Well, if you want to make a non-peeling cake roll, let the recipe be clear.

Food Material List

1 Corn oil 40g
2 Egg 4 only
3 Berry sugar 60g
4 milk 52g
5 Low gluten powder 52g

Operational steps

1 Prepare the ingredients.
2 Add 60 grams of granulated sugar to whisk the protein. At the same time, the oven began to preheat at 230 degrees.
3 Whipping to wet and dry foaming, lifting to beat the head of the egg is the state of a small hook.
4 Add milk and salad oil to the yolk and stir well.
5 Then sift in the low gluten powder and mix it into the non-granular state.
6 Mix egg yolk paste with egg white, cut and mix evenly.
7 The three-energy square baking pan brushes oil, then pours into the cake paste, shakes out the bubbles, and smoothes the surface. Place in the middle of the preheated oven and bake at 210 degrees for 30 minutes.
8 In the process of baking a cake roll, whisk the light cream until it is stiff and foam, then put it in the refrigerator for storage.
9 The cake body is cooled directly in a baking pan without buckling after it is out of the oven until it can be rolled up (in a warm state), and then turned over. Spread light cream on it.
10 Roll it up and set the freezer for 10 minutes. Remove the slices or set the fresh-keeping layer for more than an hour before slicing.
11 This is how the non-peeling cake roll is made.
12 No peeling is because the skin is baked old enough.
13 Time and baking temperature are key factors in recipes.

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