(Reference weight: an 8-inch square baking pan, that is, an 8-inch square baking pan with a diameter of about 2 cm)
Ingredients: 2 eggs, 34 grams of low-gluten flour, 16 grams of salad oil, 16 grams of fresh milk, 24 grams of fine sugar (added to egg white), 12 grams of fine sugar (added to egg yolk), and appropriate amount of jam
Baking: About 15 minutes (Junzhi's recipe)
TIPS: Just send the egg whites until they are wet, not dry, and roll them forward with oil paper on the bottom
Question 2: 2*2 baking pans to make a cake roll. The recipe is about 7 inches.
Reference weight: an 8-inch square baking pan (which can be thicker)
Baking: About 15 minutes
Junzhi
Ingredients
34g of low-gluten flour
2 eggs
16g of salad oil
16g of fresh milk
36g of fine sugar
moderate amount of jam
the method of making Qifeng cake
Make a good cake batter according to the method of making Qifeng cake. It should be noted that the protein can be sent to wet foaming. Pour the prepared cake paste into an 8-inch baking pan covered with oiled paper
Smooth the batter as much as possible
Pick up the baking pan with your hands and shake it vigorously twice to let the big bubbles inside the cake paste escape
Put the baking pan into a preheated oven and bake for about 15 minutes. Bake until the surface is golden yellow. After taking out the oven, demould the mold, tear off the surrounding cake paper, and wait for the cake to cool
Coat a layer of jam (strawberry jam I used) on the surface of the cooled cake
Take a rolling pin and wrap the oiled paper at one end around the rolling pin. When the oiled paper rolls backwards on the rolling pin, push the cake forward by hand.
With the help of the rolling pin, the cake can be easily rolled up.
The rolled cake roll is bound with oiled paper.
Both ends of the oiled paper are twisted into candy shapes. Put the rolled cake roll in the refrigerator for more than 15 minutes, so that the cake roll can be shaped. Then you can tear the oiled paper and slice it.
Tips
1. Make a cake roll, and the egg whites will be wet and foamed to make the taste of the cake roll more moist and soft. You can also send the egg whites to dry and foam, and the taste will be closer to that of ordinary Qifeng cake.
2. The baking time of the cake should not be too long, but it can be cooked. If baked for too long, the cake will be dry and easily broken when rolled.
3-inch and 8-inch square baking pans are square baking pans with a length and width of 2 cm. If you use the baking tray of Changdi CK-25B, you can directly use the formula of 8-inch Qifeng cake, which is exactly the amount of a baking tray of CK-25B.
4. When rolling cakes, it is the most convenient and easy method to use with the help of a rolling pin, which can also ensure that the rolled cakes are compact and even.
question 3: dear friends, can you use a non-stick baking tray to make cake rolls? You can use a non-stick baking tray, but you still have to spread big white paper under the plate to make cake rolls.
question 4: what can a shallow baking pan do? Is it just a cake roll? Ordinary Qifeng cake and sponge cake can be made, and ordinary heavy oil cake can be made on a shallow baking tray!
question 5: should I use a non-stick or a sticky baking tray to bake the cake rolls? Cake paper and tin foil can be used to prevent sticking and can be baked. If you want to roll cakes, you shouldn't be able to roll tin foil.
question 6: if you want to buy a cake roll baking tray with a size of 28 * 28＊28cm for a 3L domestic oven, you can
question 7: how to make the pattern inside the cake roll into a rectangular baking tray. Cake body: egg yolk 12g, sugar 8g, honey 3g, low-gluten flour 7g, protein 16g, unsalted butter 15g and milk 35g. Sandwich: milk 2g. 8 grams of low-gluten flour, 8 grams of corn starch, a little vanilla extract, 16 grams of unsalted butter, 1 grams of animal whipped cream and 9 grams of powdered sugar. Practice 1. Mix and cook 15 grams of butter and 35 grams of milk until they are about to boil, and then leave the fire for use; Egg yolk and 15g sugar are mixed and stirred. 2, honey is heated to a slight temperature, slowly added to the egg yolk and stirred until the color turns white. 3. Beat the protein until it foams, and add 65g of sugar three times during the beating process. 4. Mix half of the egg white with the egg yolk, add the low powder sieved twice, and stir with a rubber spatula. 5. After mixing well, pour all of them into the egg whites and stir. Add milk butter and continue to stir well. 6. Pour into the baking tray with baking tray paper, smooth the surface, put it in a 18-degree preheated oven, bake for 13-15 minutes, then take it out of the mold and put it on the grill to cool. 7. Make all the materials in the sandwich except the whipped cream into pudding stuffing, and after cooling, take 1 grams of pudding stuffing, whipped cream and powdered sugar. 8. Put the cooled cake on the plastic wrap or baking paper, evenly spread the filling on the surface, and pay attention to leaving a certain distance on the outside of the cake. 9. After the cake is rolled up from the inside, wrap it tightly with plastic wrap and put it in the refrigerator for 3 hours.
question 8: can I make cake rolls on the baking tray at 26*26? yes, as long as the cake is made better, for example, the thickness of the cake should not exceed one centimeter.
Question 9: The practice of 6*3 large baking pan cake rolls
Materials
Five eggs, 5g of water, 5g of oil, 1g of salt, 7g of sugar, 85g of low flour
1. Add 5g of sugar to the egg whites in batches and beat until it is inverted triangle
2. Pour the egg white into the egg yolk paste, stir evenly
4, pour it into the baking tray covered with double-layer oil paper
5, smooth it with a scraper
6, preheat the oven at 175 degrees, turn the middle layer to 2 degrees for 5 minutes
7, take out the inverted button, tear off the oil paper
8, and cut off the extra edges
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