This original flavor cake roll/Swiss roll, no crack with a soft and delicate texture.
🌈 Ingredients
5 Medium eggs (55-60g/with shell)
Cake flour 60g
Milk 60g
Vegetable oil 40g
Caster sugar 60g
Lemon juice
Vanilla extract 1/4 tsp
🍀 Preheat the oven to 155C/310F. Bake for 23 mins then change to 165C/330F for 7 more minutes until the surface gets dry.
➡️The secrets to preventing cracking and maintaining a smooth surface:
- Whip the meringue until soft peak, and the cake batter should be in a flowing state
- Start to roll the cake when it's still slightly warm.
- Both underbaking and overbaking can lead to cracking while rolling
- Ensure the surface of the cake is baked until it's dry; if your oven's top heat isn't sufficient, place the mould on the middle or upper rack or switch to the fan-forced mode for the last few minutes.
- Let the cake's surface cool to a body temperature before rolling.
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这款原味戚风蛋糕卷/瑞士卷,又叫小五卷, 不开裂不掉皮,口感绵软,百吃不厌。
🌈配方
5个中号鸡蛋(55-60克/连壳)
低筋面粉60克
牛奶 60克
植物油 40克
细砂糖 60克
柠檬汁数滴
香草精华 1/4茶匙
🍀预热烤箱至155C/310F, 先烤制23分钟然后调制165C/330F烤制7分钟让表面干爽
➡️不掉皮不开裂的秘诀
- 蛋白打发至湿性发泡,蛋糕糊倒入烤盘里是可以流动的状态
- 蛋糕片偏温热的状态下就可以开卷
- 蛋糕未完全烤熟或者过度烘烤都会导致开裂
- 蛋糕片表面一定要烤至干爽,上火如果不高可以将模具放至中上层或者最后几分钟改成风炉模式
- 蛋糕片表面要散热至温热才翻面,过早翻面热气无法散发,翻面后产生的水汽容易掉皮
Негізгі бет Тәжірибелік нұсқаулар және стиль How to make soft and moist Swiss Roll Cake|原味戚风蛋糕卷/瑞士卷,不掉皮不開裂有訣竅
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