Foodabc Festival food customs Mother's Day

Strawberry cake roll

2024-04-21 22:38:03 631

It's been a long time since I baked a cake. My mom nagged a few times about wanting to eat a cake, but I've been busy tinkering with bread lately and haven't baked it yet. On Mother's Day, I made a strawberry cake roll for my mom to taste. The classic four roll recipe used is that there is a little less cream added and the cake roll is a bit flat.

Details of ingredients

Low gluten flour40g
Corn oil40g
milk40g
Fine sugar40g
Eggs4 pieces (with an average of 62 grams of shell)
Light cream200 grams
Fine sugar15 grams (cream)
lemon juiceA few drops

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timean hour

Steps to make Strawberry cake roll

1. Take a clean bowl, add corn oil and milk, beat with egg whisk, and emulsify evenly.
2. Then sieve in low gluten flour, stir well, and there is no visible dry powder.
3. Add egg yolks, mix well to form a smooth egg yolk batter, then cover to prevent the surface from drying out. When separating egg yolk protein earlier, if the room temperature is high, it is recommended to refrigerate the protein in the refrigerator. Preheat the oven at 180 degrees for 10 minutes.
4. Add a few drops of lemon juice or white vinegar to the protein, add fine sugar in three parts, and beat with an electric mixer until it foams wet.
5. First, take one-third of the protein paste and put it into an egg yolk paste bowl. Cut and mix evenly.
6. Then pour all the egg yolk batter into the egg white bowl, cut and mix evenly, and the final cake batter should have no obvious bubbles.
A 7.28 * 28 gold pot is pre laid with oil paper or silicone pad, then poured with cake batter, gently shaken a few times to remove bubbles, and sent to the lower layer of the oven at 180 degrees for 20 minutes. The specific time and temperature are adjusted according to your own oven.
8. After the cake is baked, gently shake it a few times, cover it with oil paper, invert the cake, turn it back, let it air for two minutes, then cover it with oil paper and let it cool. Oil paper needs to be half the length of the cake before it can be rolled up.
9. Let the cake air cool, beat with light cream and sugar, then spread it on the cake surface, and cover one-third of the area with strawberries that have been washed and dried. Be careful not to add too much cream, as it is difficult to cut, but also not too little, otherwise the cake roll may not be full enough.
10. Use a rolling pin to roll up the cake from the end of the strawberry and tighten it slightly. For specific techniques, please search online for videos of the gods.
11. You can use tape to fix the oil and then refrigerate it for more than an hour. The remaining cream is also refrigerated in the refrigerator.
12. Take out the refrigerated cake roll and decorate it with the remaining cream and strawberries. Finally, cut it into several parts, being careful not to cut it too thin and stand still.