Gouni Qifeng Cake Roll

2024-08-01 14:59:36 1508

Many people fail to make cake rolls, especially when the rolls are prone to cracking, resulting in all their previous efforts being in vain. To prevent the cake roll from cracking, in addition to temperature and time, there are two key points to pay attention to: first, the egg whites should not be beaten as hard as the Qifeng cake, and second, the amount of flour should not be too much. Even if other ingredients such as eggs, corn oil, milk, sugar, etc. are used in the same amount as the Qifeng cake, the amount of flour must be reduced to increase the lightness and softness of the cake slices< br>

Details of ingredients

Eggs4 pieces (weighing 60g with shell)
Low gluten flour50 grams
Corn oil25 grams
Cold water45 grams
Fine sugar30 grams

Technique

difficultyintermediate
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Gouni Qifeng Cake Roll

1. Preparation of cake roll materials: 4 eggs weighing 60 grams with shells, 50 grams of low gluten flour, 25 grams of corn oil, 45 grams of cold water, and 30 grams of fine sugar; Cold water can be replaced with 50 grams of milk; Fine sugar can also be replaced with non clumping soft white sugar, which is relatively low in sugar content. The normal taste can be adjusted to 40-50 grams; Corn oil can be replaced with odorless soybean oil, salad oil, and sunflower seed oil.
2. Separate the egg white and yolk, and put the egg white into an oil-free and water free egg beater.
3. Beat the egg yolk by hand, add corn oil and cold water in portions, mix well without any oil stars.
4. Sift in 50 grams of low gluten flour; Flour must be sieved in to fill the space between the flour with air, prevent lumps from appearing when stirred, and make the baked cake fluffy; The amount of flour in 50 grams is much less than the 80 grams in a normal Qi Feng cake, which is the key to the success of Qi Feng cake rolls without cracking.
5. Mix the flour and egg yolk mixture evenly by hand, lift the mixer, and the egg yolk batter flows down in a linear shape; Set aside for later use.
6. Use an electric egg beater to froth the egg whites at high speed. When the liquid egg whites are not visible, pour in 1/3 granulated sugar.
7. When making white foam at high speed, pour 1/3 of fine granulated sugar.
8. First, beat at high speed for 1 minute, then turn to medium speed and stir until obvious patterns appear on the protein. Then, turn to low speed and stir to make the protein paste more delicate.
9. Lift the egg beater, and the protein batter with a large bend is the best state for making cake rolls; I fought a bit hard this time, and the appropriate cake roll protein paste state is shown in the second picture, which is also the key factor that makes the cake roll less prone to cracking.
10. Suitable protein paste.
11. Take 1/3 of the egg white paste and add it to the egg yolk paste; At this point, the oven begins to preheat to 160 degrees.
12. Use your hands to mix evenly from bottom to top.
13. Pour the mixed cake batter back into the batter bowl.
14. Use a scraper to stir or cut the cake batter evenly from bottom to top, as there is less white sugar in the egg whites and the batter lacks delicacy, resulting in a slightly rough cake batter.
Place oil paper in advance in a 15.28 * 28 square baking tray, pour the cake batter into the tray, spread it evenly with a scraper, and smooth the surface with a scraper.
16. Place the baking tray into the preheated lower and middle layers of the oven, and heat it up and down to 160 degrees Celsius for about 30 minutes. Adjust according to the actual situation of the oven.
17. The baked cake is immediately taken out of the oven. Drag the oiled paper and place it on the drying rack. Tear off the oiled paper around and cover the surface with a larger oiled paper.
18.5 minutes later, the cake slices are flipped over, and the large oiled paper is also flipped over. The cake slices are trimmed diagonally up and down, and the taro paste is applied to the surface of the cake roll. Since both ends need to be cut off, it is not necessary to apply evenly, and the end should be tightly wrapped, leaving a blank space; If the taro paste is a bit dry like in my picture, you can spread it into a cake shape and cover it on top of the cake slices.
19. Roll it up from the side closer to your body towards the distance, wrap it in a large oiled paper and roll it forward without the need for a rolling pin. Use your palm to roll it down at the appropriate time.
20. Roll the cake roll until it is finally formed, place it in the middle, wrap the cake roll with oil paper, fix both ends with clips, and refrigerate for about 20 minutes.
21. The refrigerated cake and taro paste are more snug, and the irregular ends can be cut off with a cake knife; Cut into pieces according to your preference in the middle.
If there is a cake imprint, you can heat it up and imprint a pattern on the cake roll. Isn't it instantly high-end?