Hi Lisa, I've just made this cake. The side of the cakes is thicker than the middle and when I rolled it it cracked a little bit and the top skin kind of fell off. Should I bake the cake a little bit longer, but I'm scared the cake will cracked even more. Need your expertise thanks.
@LisasKitchen
4 жыл бұрын
Please smooth.the batter with a spatula before baking, making sure the batter is leveled. If the skin is a bit moist or falls off, which means it need a few more mins to bake with a higher temp to make the surface dry out. Have a try and adjust the temp and time according to your own oven, as ovens vary.
I cool my cake before rolling, but it always crack and break apart. Is there any tip I can use to prevent that
@LisasKitchen
3 жыл бұрын
The main reasons for cracking are as follows: 1. The meringue is over-beaten Always be sure that the tip of the meringue shows a larger hook shape, which is called soft peak. After adding the remaining sugar, mix it at a low speed. Lift the whisk and observe the state of the meringue at any time. 2. The temperature of the oven is too high or the baking time is too long, resulting in the loss of moisture in the cake No one knows your own oven better than you, so set the appropriate temperature and baking time so that you can bake a perfect cake with a dry surface and a moist texture inside. 3. The improper rolling gesture causes cracking. Roll cakes will easily crack if they wait until they are completely cooled before they start rolling. The reason is simple. The moisture in the cake will slowly evaporate when exposed to the air. But if it’s too hot, the whipped cream will melt. So there are several solutions - After cooling for a few minutes, slowly roll up the cake while it is still a little hot, wait for the shape to be set, and then spread the cream; - You can use a knife to make a few shallow marks on the cake, do not CUT through. Roll it up and shape it in the direction of the marks, which can also alleviate the problem of cracking - If there are no problems with 1 and 2 above, you can let it cool to body temperature, just spread the cream on it, roll it up and put it in the fridge to shape it.
How long can you keep this cake with the fresh cream inside? Thanks
@LisasKitchen
3 жыл бұрын
2-3days maximum
@bonnieding-karaoke
3 жыл бұрын
@@LisasKitchen Thanks
@elainechiang580
4 жыл бұрын
请问,淡棕色的油纸你是在国内买的吗?美国有卖吗?我用烘焙纸,每次放凉后揭去纸后蛋糕就会有点皱皱的。
@xuemeibai4846
4 жыл бұрын
Yan Jiang 同问,在Amazon 上没有找到类似的
@LisasKitchen
4 жыл бұрын
可以在aliexpress搜High Temperature Reusable Baking Mat , 会出来很多选择,一般都是包邮的
@LisasKitchen
4 жыл бұрын
那个淡棕色的就是油布,可以循环使用,特别是做蛋糕卷这些对表面要求比较高的,油布做出来的不宜起皱,因为蛋糕遇冷蛋糕中蒸汽会变成水,让油纸起皱的。 我经常在aliexpress购买这些小东西,还包邮,您可以上aliexpress 搜索High Temperature Reusable Baking Mat ,会出来很多选择
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