Afternoon tea recipes: plain cake volume approach

【Materials】5 45 grams of shelled eggs, 60 grams of low-gluten flour, 50 grams of milk, 40 grams of corn oil, 50 grams of caster sugar for egg whites, about 80 grams of cocoa whipped cream

【Quantity】28*28 anode baking pan

[Baking] 180 degrees up and down, 18 minutes

【Production】
1. Prepare the ingredients for the cake roll: eggs, milk, low-gluten flour, corn oil, and white sugar; the eggs are weighed in the shell, each weighing between 42-44 grams, if you use ordinary large eggs, the shell weighs about Between 65-70 grams, you can adjust the number of eggs to 4; fine sugar can be replaced with soft white sugar that does not clump; milk can be replaced with the same amount of water or fruit and vegetable juice;

Afternoon tea recipes: plain cake volume approach-Make One Day

2. Put the corn oil and milk into the basin together, and stir evenly with egg extract;

Afternoon tea recipes: plain cake volume approach-Make One Day

3. Pour the low-gluten flour into the milk corn oil solution and stir evenly with egg soaking in irregular directions;

Afternoon tea recipes: plain cake volume approach-Make One Day

4. Separate the egg white and egg yolk, put the egg white into an oil-free and water-free egg-beating bowl, and directly put the egg yolk into the batter bowl;

Afternoon tea recipes: plain cake volume approach-Make One Day

5. Break the egg yolk with an egg extract, and mix it with the batter in turn to form a smooth and delicate egg yolk paste. Set aside for later use; if it is dry at room temperature, cover the lid to prevent evaporation and dry skin on the surface;

Afternoon tea recipes: plain cake volume approach-Make One Day

6. Whisk the egg whites with an electric whisk at medium and low speed, and pour the fine sugar in three times. They are: beat thick foam, beat white and finer foam, beat fine and have a little texture; lift the egg beater, the egg white paste is large Hooked state, the finish is over; point: do not send at high speed, although it saves time, the meringue paste is rough and unstable, it is easy to defoam when mixing the cake batter, and the baked cake is rough; at this time, the oven starts to preheat 180 degrees ;

Afternoon tea recipes: plain cake volume approach-Make One Day

7. Take 1/3 of the egg white paste into the egg yolk paste, mix well with egg extract;

Afternoon tea recipes: plain cake volume approach-Make One Day

8. Pour the mixed batter back into the meringue bowl;

Afternoon tea recipes: plain cake volume approach-Make One Day

9. Use a spatula to mix evenly; if there is a protein lump that is not easy to mix, it means that the protein is too hard to be beaten, and it needs to be cut and mixed with a spatula to mix evenly; the stirred cake batter is delicate and shiny;

Afternoon tea recipes: plain cake volume approach-Make One Day

10. Pour the cake batter into the 28*28 anode baking pan, and spread the matching grease paper in the bakeware in advance; scrape the cake batter on the surface with a scraper;

Afternoon tea recipes: plain cake volume approach-Make One Day

11. Put the bakeware containing the cake batter into the middle of the preheated oven, and fire up and down 180 degrees for 18 minutes; the temperature and time are adjusted according to the actual situation of the oven;

Afternoon tea recipes: plain cake volume approach-Make One Day

12. Lightly shake the bakeware at the back of the oven;

Afternoon tea recipes: plain cake volume approach-Make One Day

13. It can be reversed or not; if it is reversed, it only takes 3 minutes to turn over;

Afternoon tea recipes: plain cake volume approach-Make One Day

14. Scribe around the cake slice to remove it from the baking tray, cover the surface with a clean greased paper, and turn the cake upside down;

Afternoon tea recipes: plain cake volume approach-Make One Day

15. While it is warm, use the cake knife to make 3 knives on the side close to your body, but do not cut through, roll it into a roll, and roll it to 2/3, so that the cake piece can form a “memory” shape. It is not easy to crack when wrapping; find a wall or a fixed object to block it, and block the rolled part with a rolling pin or other heavy object to prevent the cake roll from rebounding;

Afternoon tea recipes: plain cake volume approach-Make One Day

16. There is just the cocoa cream filling left over from the last crispy cake on hand. Cut the edges of the cake near and far away from the body at an angle of 45 degrees to form a slope. After the roll is rolled, it can be snug and looks more beautiful; cream The filling should wait for the cake roll to cool completely before applying it. If it is jam, it can be applied hot; the side close to the body can be applied thicker at 3 cm from the edge, and the other places can be applied thinly to achieve adhesion;

Afternoon tea recipes: plain cake volume approach-Make One Day

17. The rolled cake roll is round and full, without any cracks;

Afternoon tea recipes: plain cake volume approach-Make One Day

18. Wrap tightly with greased paper, press the mouth of the cake underneath, put it in the refrigerator for 30 minutes to set;

Afternoon tea recipes: plain cake volume approach-Make One Day

19. Cut off the irregular parts on both sides, and cut the cake rolls into equal portions as you like; if you want to be more beautiful, you can beat more cream to decorate the surface with cream and fruit, and it will become gorgeous all at once.

Afternoon tea recipes: plain cake volume approach-Make One Day

tips:
1. The thickness of the cake batter of the cake roll is thin, so it needs to be heated for a short time at a high temperature to make the cake batter expand at that time and the moisture is not easy to lose. If the cake is baked at a low temperature for a long time, it will often cause excessive moisture evaporation and cracking when rolling; The actual baking temperature and time can be adjusted according to the actual situation of using the oven and personal habits;

2. After being out of the oven, let it air dry and roll it into a half roll, which is good for rolling after wrapping.

yababa

I am yababa. I used to be a math teacher, and now I am a housewife who loves the kitchen. In the days of dealing with delicious food, my heart has become more gentle, and I feel more and more that "accompanying family" is the most beautiful and most important thing in the world. In this makeoneday.com, I will share some of the process of making delicious food from time to time.

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