Christmas cake roll

2024-10-19 14:59:21 1200

Although Christmas has little to do with us, we can feel a bit of festive atmosphere when shopping in the supermarket. Christmas is very attractive to children. They have long been planning what gifts they want, what Christmas food they want, and whether Santa Claus will come. Recently, they have been whispering in your ear every day, and my ears are about to grow calluses< br>

Details of ingredients

Golden Dragon Fish selects wheat flour for pastries52 grams
Eggs4
Fine sugar60 grams
milk50 grams
Corn oil50 milliliters
Barley seedling powder8 grams
Red cabbage powder7 grams
hot water40g
Light cream200 grams
Sugar powder20 grams

Technique

difficultySimple
workmanshipbaking
tasteSweetness
timeHalf an hour

Steps to make Christmas cake roll

1. Prepare all the materials first. The red and green powders are made of pure natural fruit and vegetable powder, and the liquid materials are all at room temperature. Separate the egg white and yolk from 4 eggs into a clean container.
2. Mix 7g of red cabbage powder with 20g of heated water, 8g of barley seedling powder with 20g of heated water, and set aside. After mixing, cover with plastic wrap to avoid dry skin.
3. Add milk to corn oil and stir well until emulsified.
4. Sift Jinlongyu into the milk and select wheat flour for pastry making. When making cake flour, be sure to sieve it in advance to make the cake taste softer. The flour I am using is a new product, and it has a very soft texture when making cakes.
5. Put 4 egg yolks into the mixed batter and mix well with a scraper or hand pump.
6. Divide the evenly mixed egg yolk batter into 2 portions and transfer them to 2 large bowls. Add the melted red and green fruit and vegetable powders, as well as the red and green egg yolk batter, separately. Mix well and set aside for later use.
7. Use the egg beater to beat the egg white into large foam at low speed, and add granulated sugar to continue beating. Adding sugar three times is also acceptable. If I slack off and put it in once, it won't affect the egg whites.
8. Use two levels of the egg beater (there are a total of five levels) to beat the egg whites into a delicate and glossy state. Pull up the egg beater head and see that the small hook can be pulled out.
9. Divide the prepared egg white cream into 2 equal parts, take 1/3 of each egg white cream and put it into 2 egg yolk paste bowls, quickly mix well.
10. Continue to mix the remaining protein cream with the batter, and put the mixed batter into piping bags separately.
11. Place an oilcloth in advance in the baking tray (28 * 28 square baking tray), and squeeze the cake batter from one corner of the baking tray. Use a layer of red and a layer of green batter alternately to squeeze into the baking tray.
When baking egg whites, the oven should be preheated. Preheat both the upper and lower tubes to 180 degrees Celsius. Once preheated, place the baking tray in the middle and lower layers of the oven, adjust the temperature to 160 degrees Celsius on top and 150 degrees Celsius on bottom, and bake for 20 minutes.
13. After baking, take out the baking tray and place it upside down on the grid of oiled paper. Tear off the oiled cloth while it is still hot and let it cool.
14. Add 200g of light cream and 20g of granulated sugar, and use an egg beater to beat until it does not flow.
15. Flip the cooled cake over (using the top of the cake), apply whipped cream, roll up the cake, and refrigerate for at least 2 hours to set.
16. Cut off two uneven areas from the refrigerated cake roll, cut into sections, and put them on a plate.