Mango small four rolls
2024-10-11 15:01:00 373
Last year, I made a cake roll, but my basic skills were not yet solid. The final product was of course edible but not visually appealing. I have been learning how to make Qi Feng cakes for a long time now, and I have been thinking about making cake rolls for a long time. Looking at the beautiful photos of other people's finished products, I was also very excited to buy cream. However, it is common this summer that I didn't want to do anything immediately after buying the raw materials and returning home. Therefore, this bottle of cream has been stored for at least a month, and when I saw that it would expire next month, I had to practice even if it was hot. I don't want to waste this bottle of cream in my sixties! The fourth volume is often heard and has a relatively high success rate, so I chose the formula for the fourth volume! There are quite a few steps below, but they are written in detail. If you are a beginner, be patient and take a look!
Details of ingredients
Technique
Steps to make Mango small four rolls
![]()
1. The so-called small four rolls are all made from 4, 4 eggs, 40 grams of sugar, 40 grams of milk, 40 grams of oil, and 40 grams of low gluten flour![]()
2. First, separate the egg whites and yolks into two containers. Pay attention to the clean, oil-free, and waterless container for the egg whites, and do not mix the yolks with the egg whites![]()
3. First, make egg yolk paste. Add 10 grams of sugar from the recipe to the egg yolk and stir with an egg pump until the sugar melts![]()
4. Add salad oil to the egg yolk and stir until the oil and yolk are completely mixed, resulting in a slightly thick consistency![]()
5. Pour the milk into the egg yolk and stir evenly![]()
6. Sift the low gluten flour into the egg yolk paste from step 5![]()
7. Stir until it is in a particle free state, mix well and do not stir too much to avoid gluten in the batter![]()
8. Now start beating the egg whites. Use an electric mixer to beat the egg whites. You can start at a low speed and then slowly increase the speed. Add white sugar in three parts to beat the egg whites. The first time, beat the egg whites until they have rich coarse bubbles![]()
9. The second addition is when the foam is more delicate![]()
10. When white sugar is added for the third time, the egg whites begin to show patterns,![]()
11. To make Qifeng cake, you need to beat the egg whites until they are hard and foamy, which can pull out the straight and sharp corners. However, to make cake rolls, you only need to beat them until they are wet and foamy. Lifting the egg beater can pull out the corners with small hooks, and the egg whites need to be beaten to this extent![]()
At this point, you can preheat the oven to 170 degrees Celsius, take one-third of the beaten egg whites and mix them evenly with a silicone scraper![]()
13. Pour the egg yolk paste from step 12 back into the remaining egg white cream and continue to stir evenly with a scraper![]()
14. The mixed cake batter has a thick texture and no bubbles![]()
15. Pour the cake batter into a 28 * 28 baking tray. If a non stick mold is not used, place oil paper on the tray and shake it vigorously to break through the large bubbles inside![]()
16. Put the baking tray into the oven and bake the middle layer at 170 degrees Celsius for about 20 minutes. For the last 5 minutes, adjust the heat to between 180-190 degrees Celsius because you want that beautiful layer of skin to make noodles![]()
17. After baking the cake, it should also be shaken a few times to release the heat inside the cake, and then poured back to cool it down![]()
When preparing the filling for the inverted cake, I used a large mango and pitted it![]()
19. Cut off both sides of a piece of mango and use a knife to cut off the thicker flesh in the middle,![]()
20. Take 400 grams of light cream and 40 grams of sugar, and beat them with an egg beater until they are hard and frothy. In summer, cream is not easy to beat, so it can be whipped with ice water at the bottom of the bowl. If the whipped cream cannot be used immediately, it should be sealed with plastic wrap and stored in the refrigerator for refrigeration![]()
21. Pour the cooled cake onto oil paper or cling film, and the cake must be thoroughly cooled before applying cream![]()
22. Do not apply cream to the small section of the cake closer to yourself, and apply a thinner layer of cream to the other end. After applying a layer of cream evenly, put on mango strips and apply cream on both sides and the surface of the mango strips. This is the method for making O-shaped rolls. Please ignore it for making NO shaped rolls![]()
23. Then use a rolling pin to roll up the cake. The specific operation method can be found in the video, but typing cannot express it well! Wrap the rolled cake with plastic wrap, refrigerate for half an hour to set it, and then cut it into pieces for consumption
