10 minute Qifeng cake roll
Dongling baking cube comes with a deep and large baking pan. I used twice the amount of Sanneng square cake rolls to try. The middle and lower layers of 190 degrees are baked for 10 minutes. The skin has been deeply colored, and the bottom is white. It is not scorched at all. The design of the hidden heating pipe at the lower layer is really great. The energy accumulation and heat locking cover added at the lower layer effectively separates the upper and lower heat. The lower heat is evenly distributed under the sealing cover, and the cake roll is made quickly and beautifully!I use the Dongling baking cube dl-k38e oven, which is efficient and does not scorch the bottom. If you use an oven of other brands, please change the position to the middle layer, the temperature to 180 degrees, and the time to 20 minutes.
Step 1 . Separate egg yolk and set aside.
Step 2 . Add a total of 90 grams of fine granulated sugar to the protein in three times and whisk it to Dawangou state.
Step 3 . Put egg yolk, 40g fine granulated sugar, corn oil and milk into an egg beater and stir them evenly at low speed with an egg beater.
Step 4 . Sift in the low gluten flour, and then use the electric egg beater to stir it evenly at low speed and irregularly.
Step 5 . Cut and mix the egg white paste and egg yolk paste.
Step 6 . The oven's own baking tray is covered with two oil absorbent papers, and a layer of corn oil is brushed on the oil paper.
Step 7 . Pour in the cake paste and shake to produce large bubbles.
Step 8 . Put it into the middle and lower layers of the preheated baking cube oven, and heat it up and down at 190 ℃ for 10 minutes.
Step 9 . After coming out of the furnace, buckle it upside down on the cooling frame, lift the oil suction paper at the bottom in time, turn it over, roll it up while it is hot, and let it stand for 30 minutes.
Step 10 . Slice and enjoy. If you can't finish the cake, put it in the refrigerator for storage. Please finish it as soon as possible in 2 days.
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