[How to make a cow pattern chiffon cake roll]_ The common practice of a cow pattern Qifeng cake roll
For most cities, it is not difficult to find that roadside stalls abound.
Although this is convenient for many people, who can guarantee the hygiene of the meal?
Eating roadside stalls for a long time will inevitably lead to major diseases.
And for health or you can choose to eat at home.
Below, I will introduce to you how to make a cow pattern Qifeng cake roll.
Use an egg divider to separate the egg whites from the yolks (Figure 1). Be careful not to let the egg whites touch the egg yolks during egg separation.
Pour the egg whites and egg yolks into the egg bowl (Figure 2). Make sure the egg bowl is free of water and oil.
The protein pots are slightly larger.
The protein basin is a 20
CM stainless steel deepening basin and the egg yolk basin is 18CM.
Put 1 gram of salt into the egg yolk bowl (Figure 3).
Salt can make the sweetness of sugar less greasy.
Add another 10 grams of granulated sugar.
Beat with a hand whisk.
Add 50 grams of salad oil in three portions, each time using a hand whisk to beat evenly (Figure 4).
Pour 65 g of pure milk into the egg yolk bowl (Figure 5) and beat until the oil and water blend.
Sift 80 grams of low powder into the yolk bowl (Figure 6).
Stir until no particles are present (Figure 7).
Use a spoon to take 28 grams of egg yolk paste into a small bowl, add 2 grams of milk (Figure 8), and cut and mix well with a small spoon.
Sieve 1/2 tsp. 1/4 tsp. Of cocoa powder into a small bowl (Figure 9), cut and mix with a small spoon.
In this way, we got two kinds of egg yolk paste (Figure 10), set aside the two types of egg yolk paste.
Use an electric whisk to break up the egg whites and add 5 drops of lemon juice (Figure 11).
When whipped (Figure 12) to reflect a fish-eye blister, add the fine granulated sugar oxide (17 g) in material A.
Beat until the protein begins to thicken and double in volume. When the foam is dense (Figure 13), add the added granulated sugar (17 g).
Continue to beat until the protein is denser, the surface is textured, and when the protein spikes on the eggbeater sag (Figure 14), add the remaining fine sugar (16 g).
Continue to beat, the protein spikes on the eggbeater are long and not upright (Figure 15), indicating that the degree of wet foaming, that is, the degree of nine distributions.
To make Qifeng cake rolls, the egg whites can be beaten to this extent.
Although the protein has texture at this time, it feels lighter and softer.
The protein in the pelvis is curved and pointed (Figure 16).
Take approximately double the protein from the cocoa yolk paste in a small bowl (Figure 17).
18 years old
Fold and cut with a small spoon until the egg whites and cocoa yolk paste are completely combined (Figure 18).
The blended batter has a thick, uniform, light brown color.
Line the baking sheet with oil paper, and use a spoon to drip the cocoa yolk paste onto the oil paper (Figure 19). There is no need to arrange it deliberately, and random shapes can be dripped at will.
Put it in a 180 ° C preheated oven, bake for one minute, and set.
While baking the cocoa cake batter, hurry up and make the original cake batter.
Take enough beaten protein into the original egg yolk paste (Figure 20).
Use a rubber spatula to mix well (Figure 21).
Be careful to stir up from the bottom, just like cooking, do not stir in a circle to avoid protein defoaming.
Can also be cut and mixed.
Pour the batter into the protein bowl (Figure 22).
Use the same method to flip and cut and mix until the egg whites and egg yolk paste are completely fused (Figure 23).
Pour the cut and mixed original cake paste into the baked cocoa cake paste (Figure 24).
25 years old
Use a rubber spatula to smooth out the cake (Figure 25).
Hold the baking tray with both hands, and drop it a few times to shake off the big bubbles.
It has been added to the lower and middle layers of the preheated oven (Figure 26), and baked at 180 degrees for 21 minutes.
If your oven has three layers, add the middle layer.
My oven is divided into four layers, and I put it in the middle and lower layers.
Pat the cake’s skin, it is elastic, not sticky (Figure 27), the surface of the cake is light golden yellow.
Remove the baking sheet from the oven.
With both hands holding the oil paper on both sides, scoop the cake out of the baking sheet and place it on the cooling net, carefully peeling off the surrounding paper (Figure 28).
Lay a piece of oil paper on another cool net, buckle the cake upside down on the new oil paper, and remove the original oil paper (Figure 29).
30 years old
Shop a new greaseproof paper on the first cool net, and reverse the cake with the greaseproof paper on the new greaseproof paper again.
Now the side of the cake is baked up.
Spread the jam evenly on the cake surface.
Roll up the cake with a rolling pin and roll of oiled paper.
Roll the noodle backward and the cake will naturally roll forward.
Shape after rolling (Figure 31).
After setting for 10 minutes, open the oil paper and let it cool and cut off the irregular parts at both ends (Figure 32).
Then cut into your favorite thickness and it is acceptable.
Food is tempting, but only if you make it yourself can you understand its true value.
For everyone, after understanding the recipe of cow pattern Qifeng cake roll, I believe many people should try it by themselves.