Chiffon Cake Roll
The soft Qifeng egg roll is coated with your favorite jam. An afternoon tea is as simple as that.1. The production of cake paste is exactly the same as that of Qi Feng.2. The temperature and time of the oven are for reference only.
Step 1 . Add vegetable oil to the milk and stir until the oil spray is very small.
Step 2 . Beat in the egg yolk and stir again.
Step 3 . Sift in the low powder, and sift the low powder twice in advance.
Step 4 . Stir evenly, and the final egg yolk paste is fine and smooth, like a ribbon, without dry noodles and pimples.
Step 5 . Put the protein into a clean, water-free and oil-free container, add some white vinegar, and start to beat.
Step 6 . Add sugar three times, and add 10 grams each time when making thick bubbles, foam fine and foam lines.
Step 7 . When the foam is wet, the top of the triangle tip is curved.
Step 8 . First scoop out one third of the protein and mix it with the egg yolk paste. Here, be sure to stir it evenly.
Step 9 . Then pour it back into the protein bubble.
Step 10 . Stir again until the two colors fuse without protein particles.
Step 11 . Spread tin foil on the baking tray, pour in the cake paste, and smooth the surface slightly.
Step 12 . Put into the preheated oven. Middle layer, 160 degrees, cooked in 15 minutes.
Step 13 . After taking out the cake, put it upside down on the drying net, tear off the tin foil and turn it over, cool it, and wipe the jam you like.
Step 14 . Roll it into rolls with tin foil and refrigerate it in the refrigerator.
Step 15 . Refrigerate for half an hour to shape, and then slice.
Step 16 . Qifeng cake roll is ready.
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