戚风奶油蛋糕卷
0
人做过这道菜
光影与数据
用料
| egg | 6 个 |
| 细砂糖 | 72g（加入蛋白） |
| 细砂糖 | 36g（加入蛋黄） |
| 面粉all purpose | 80g |
| corn starch(use coco powder if you make chocolate one) | 20g |
| heavy cream | 1 cup |
| suger powder | 3 bsp |
| oil (corn/bean) | 50g |
| whole milk | 50g |
| lemon juice/white vinegar | 5 drops(tsp) |
戚风奶油蛋糕卷的做法
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separate egg, turn on baker to 330F
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For white pan, add vinegar or lemon juice, and 72g sugar, beat white until stiff, but not very stiff like regular cake.
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For yellow pan, add oil, milk, sugar(36g), beat around 1min. add flour and corn starch, beat 1 min again
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mix 2 and 3 well from bottom to top
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spread on the pan (11*17 in) with parchment paper, fall down three times to reduce bulbs
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bake 10 mins
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take out from baker. And cool down about 5 mins
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beat heavy cream with sugar powder, and spread on the cake
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roll the cake into a roll, keep the parchment paper on, and wrap the cake. Keep in fridge. Cut into pieces until serve
小贴士
打发蛋白到湿性发泡
