How to Make Western Style Oil Cake Roll
King west sesame oil cake roll egg muffin rolls are traditional delicacies recipe book, which can be seen in many restaurants. King west sesame oil strawberry shortcake roll various patterns and flavors, loved by everyone.，cook website us learn how to make this dish!
King west sesame oil cake roll ingredients introduction
main ingredients:
King west millet germ oil (40 grams) cake flour (65 grams)milk(diluted with powdered milk)sugar (40 grams) cocoa powder (10 grams) margarine ( ) salt (a little bit) white vinegar(several drops)King west sesame oil cake roll steps: 1. Prepare various ingredients, separate the eggs.
egg whites
put them in a water- and oil-free bowl.
2.egg yolks in another bowl. The other bowl is just for now.4. Add 40 grams of corn oil. 5. Add 50 grams of milk, mix well.
3.6. Sift in the cake flour twice and mix until smooth. Set aside to use later. No lumps should remain.
7. Add a little bit of salt, several drops of
white vinegar
to the egg whites.8. Start whipping, add sugar when there are large bubbles.9. Whip until it forms soft peaks, add more sugar twice.
10. Continue to whip until it forms a ribbon-like texture, add the last sugar.Continue whipping. 11. Stop when you can hold the beater with small tips of egg whites.
12. Take one-third of the whipped egg whites and mix them into the yolk mixture.
13. Mix well, then pour back into the egg white bowl gently to prevent air from escaping.
14. Pour it into a baking tray, tap lightly to release bubbles.15. Add 10 grams of cocoa powder to the remaining egg whites and mix evenly for piping.
This step was not filmed due to time constraints and fear of losing airiness.
16. Pipe stripes horizontally and vertically, then use a scraper to make diagonal cuts without going through.
Why so many stripes? Because too much cocoa mixture would have been added otherwise.
Check the baking effect after 20 minutes at 175 degrees Celsius.
17. After 20 minutes, invert immediately when done.
Let it cool for a moment before removing the parchment paper.18. Spread some margarine on top; this was whipped last night. The amount of margarine is up to you.19. Roll it up now.
Use the parchment paper to roll it forward, let it rest for a while. If too cold, refrigerate for an hour before cutting.
20. Remove the parchment paper and see how it looks. The patterns may be a bit excessive.
21. Cut through it; possibly not chilled enough, so it sticks to the knife.22. Final presentation. Tips:During baking for 20 minutes, check and reduce temperature if browning is too heavy at the end.
Chill before cutting for easier slicing, recommend chilling for an hour. There are too many patterns.
21. Slice open to check; maybe it wasn't chilled, a bit sticky on the knife.
22. Final product images.
2Tips:
After 20 minutes of roasting, check in the last few minutes; if overcooked, reduce temperature by 10 degrees.
It should be easier to cut if chilled for an hour; recommend chilling before cutting.
