Chiffon cake roll practice
Corn oil plus milk, add 10g sugar, egg spray manually stir until fully emulsified, add low powder mix, this step do not over-mixing. Then add 4 egg yolks.
The above steps out of the batter is very delicate and shiny.
Separate 4 egg white, drop the number of drops of lemon juice, 3 times by adding 30g sugar, the speed hit the wet foam state. At this time preheat the oven, lit 170, fire 150.1 / 3 protein cream added to the batter in the mix evenly, pour the rest of the protein cream, quickly stir to even fine and flexible can be. Prepare a baking pan, a glass fiber cloth or a silicone pad.
Batter into the baking tray, with a scraper to push around, scraper scrape evenly.
From the case of 25 cm under the shock of the baking tray row of bubbles, lit 170, fire 150, bake 14 to 18 minutes. Each oven is not the same temper, observe the degree of color adjustment time. Baked after the front, do not buckle.
When the air is warmed up, it is rolled up with oil paper (the purpose of this step is to prevent the moment when the volume is broken, not the necessary steps, but it is recommended that the novice not to be omitted). Do not use silicone pads or tarpaulins, will stick the skin off. At this time to send light cream 150 ~ 200g, sugar free, generally 8% to 10%, cut fruit.
Open the roll up the cake blank, trim (the edge of the cut into the oblique surface will be better to see)
Cream harder, evenly applied to the cake in the blank, the proximal wiping some, distal wiping some, 1.5 cm do not wipe the head, with rolling pin up, frozen half an hour after trimming.
Note 1, this square applies to the volume. If you do the towel surface of the seventh step need to buckle, while torn off the tarpaulin and then cover the humidity.
Note 2, is the volume must be a positive roast the old, you can add the last 1-2 minutes on the baking baking baking, pay attention to observe the color! Time is not easy too long, when the old roll will be broken! Dry skin to at least hand warm! Hot will fall off!
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