A few drops of sandwich cream 150-200g fine sugar (in cream) 12- 18g some sandwich fruits or other things.
Qifeng cake roll zero failure method
1, corn oil and milk, 10g sugar. After the eggs are fully emulsified, add low flour and stir well. Don't stir too much in this step. Then add 4 egg yolks.
2. The batter mixed in the above steps is very delicate and shiny.
3. Separate four egg whites, drop a few drops of lemon juice, add 30g sugar in three times, and beat at medium speed until wet and foaming. At this time, preheat the oven, turn on the ignition 170 and turn off the ignition 150.
4. Add 1/3 protein cream into the batter and stir well. Pour in the remaining egg white cream and stir quickly until it is even, delicate and elastic.
5. Prepare the baking tray. I use a 28-gold baking tray with fiberglass tarpaulin or silicone pad.
6. Pour the batter into the baking tray and push it around with a scraper to scrape evenly.
7, 25 cm away from the chopping board, drop the vibrating baking tray to discharge bubbles, fire 170, fire 150, bake 14 ~ 18 minutes. Every oven has a different temper. Observe the coloring degree and adjust the time. Dry the front skin after baking, and don't buckle it backwards.
8. Roll it up with oiled paper when it is dry to hand temperature (the purpose of this step is to prevent it from breaking when it is formally rolled later, which is not a necessary step, but it is recommended that novices do not omit it). Don't use silicone pad or waterproof cloth, it will stick off your skin. At this time, send 150 ~ 200 g light cream, add sugar at will, generally 8% ~ 10%, and cut the fruit.
9. Open the rolled cake blank and trim the edge (it will look better if the edge is beveled and rolled out).
10, cream with sugar, beat hard. Spread evenly on the cake blank, with thick near end and thin far end. 1.5 cm Don't spread it on your head. Roll it up with a rolling pin, refrigerate for half an hour, and trim the edges.