Using cake rolls to interpret blessings cake: Come on, China!
2024-04-05 02:36:23 173
The Olympic Games are in full swing and the competition is fierce. My son and I made this cake: cut the cake roll into six pieces, stand it upright on a plate, and garnish it with fresh cream and fruit. My son used red paper to cut the national flag, and yellow paper to cut out five stars. I planted this national flag high above the cake. My son said, so he named this cake "Go, China!".
Details of ingredients
Technique
Steps to make Using cake rolls to interpret blessings cake: Come on, China!
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1. Use an egg divider to separate the egg whites and yolks (Figure 1), and be careful not to let the egg whites touch any of the yolks when dividing the eggs.![]()
2. Pour the egg whites and yolks into the egg beater (Figure 2) separately, ensuring that the beater is free of water and oil. The bowl for protein should be slightly larger. This time, the protein bowl is a 20cm stainless steel deepening bowl, and the egg yolk bowl is 18cm.![]()
3. Put 1 gram of salt into an egg yolk bowl (Figure 3). Salt can make the sweetness of sugar less greasy. Add 10 grams of fine sugar. Beat the eggs evenly with a manual mixer.![]()
4. Add 50 grams of salad oil in three parts, each time using a manual egg beater to beat evenly (Figure 4).![]()
5. Pour 65 grams of pure milk into an egg yolk bowl (Figure 5), stir well until the oil and water blend.![]()
6. Sieve 80 grams of low powder into an egg yolk bowl (Figure 6).![]()
7. Stir evenly until there are no particles in the paste (Figure 7).![]()
8. Spoon 20 grams of egg yolk batter into a small bowl (Figure 8).![]()
9. Sieve 1/8 teaspoon of red yeast powder into a small bowl (Figure 9), and use a spoon to cut and mix evenly.![]()
10. In this way, we obtained two different colored egg yolk batters (Figure 10), and set them aside for later use.![]()
11. Use an electric egg beater to break up the egg whites and add 5 drops of lemon juice (Figure 11).![]()
12. When stirring until it forms a fish eye bubble shape as shown in Figure 12, add one-third (17 grams) of 50 grams of fine sugar.![]()
13. Beat until the protein begins to thicken and double its volume, and then add one third of the fine granulated sugar (17g) when it is in the form of fine foam as shown in Figure 13.![]()
14. Continue stirring until the protein is thick and textured on the surface. When the protein peaks on the beater droop (Figure 14), add the remaining fine sugar (16g).![]()
15. Continue stirring, the protein spikes on the egg beater are long but not upright (Figure 15), indicating that they have reached the level of wet foaming, which is the level of nine distributions. Make Qi Feng cake rolls and beat the egg whites to this level.![]()
At this point, although the protein has patterns, it feels lighter and softer to the touch. The protein in the basin is curved and pointed in shape (Figure 16).![]()
17. Take about twice the amount of red yeast egg yolk batter and place it in a small bowl (Figure 17).![]()
18. Stir and cut with a spoon until the protein and red yeast egg yolk batter are completely fused (Figure 18). The mixed batter has a thick and uniform light red color.![]()
19. Take a small floral bag and put it in a wide mouthed glass bottle, with the part that is higher than the bottle mouth flipped out outside the bottle. Pour the red yeast cake batter into the decorative bag (Figure 19).![]()
20. Cut a knot at the open end of the flower mounting bag and use scissors to make a small cut at the thin end of the bag. Lay oil paper on the baking tray, hold a decorative bag in your hand, and draw thin lines on the oil paper (Figure 21). Place in a preheated oven at 180 ℃, bake for one minute, and set.![]()
21. While shaping, seize the time to make the original flavor cake batter. Take one-third of the beaten protein and add it to the original egg yolk batter (Figure 21).![]()
22. Mix evenly with a rubber scraper (Figure 22). Be sure to stir fry from the bottom up, just like stir fry. Do not stir in circles to prevent protein from defoaming. You can also use the method of cutting and mixing.![]()
23. Pour the mixed batter into a protein bowl (Figure 23).![]()
24. Use the same technique to stir and cut until the egg whites and egg yolk batter are completely fused (Figure 25). The mixed batter appears thick and uniform with a light yellow color.![]()
25. Pour the cut and mixed original cake batter into the long and thin line that has been baked and shaped (Figure 25). Use a rubber scraper to smooth out the cake batter, hold the baking tray with both hands, and gently drop it a few times to shake off the large bubbles. Place in the preheated middle and lower layers of the oven and bake at 180 degrees for 21 minutes.![]()
26. Remove the baking tray from the oven. Holding the oiled paper on both sides with both hands, take the cake out of the baking tray and place it on a cooling net, carefully peeling off the surrounding oiled paper. Spread a piece of oiled paper on another cooling net, invert the cake onto the new oiled paper, and remove the original oiled paper (Figure 26).![]()
27. Spread a new piece of oil paper on the first cooling net, and invert the cake with the oil paper removed onto the new oil paper again. Now the yellow side of the cake is facing upwards. Use a serrated knife to split the cake in half (Figure 27).![]()
28. Spread the strawberry jam evenly on the surface of the cake (Figure 28). Roll up the cake with a rolling pin and oil paper.![]()
29. After rolling, shape for 10 minutes (Figure 29).![]()
30. Open the oil paper, cut off the irregular parts at both ends, and then divide it into six equal parts (Figure 30). Stand the cake roll upright on a white porcelain plate and decorate it with beaten fresh cream and fruit.![]()
31. Stand the cake roll upright on a white porcelain plate and decorate it with beaten fresh cream and fruit.
