The cake rolls with the addition of shallots, meat puffs and salad dressing are definitely a deluxe topping of the original and far surpass the latter in terms of flavor profile. The meatloaf and salad dressing can be made homemade as well as purchased ready-made. It would be a shame to have to work so hard to make a perfect roll, only to have to use poor quality meat pine and salad dressing.
The cake rolls are made with a chiffon cake batter and only need to be whipped until the egg whites are wet and foamy. Since wet foaming is more likely to defoam than dry foaming, it’s best not to overly reduce the amount of sugar added. Unlike regular chiffon cakes, there is no need to snap the slices upside down or climb too high, just use a regular non-stick shallow dish as a mold.
Many students are concerned about the thickness of the cake, the thickness of the cake is related to the weight of the ingredients, the degree of egg whip, but a high expansion of the cake does not mean that it can keep this shape until completely cool. It is well known that ordinary chiffon cake has a very high degree of expansion, not strong weight-bearing capacity, must rely on the inverted button to maintain the volume, so if you want to increase the thickness of the cake roll, the best way is to increase the ingredients, rather than strengthening the degree of egg white whipping. It is like building two stories out of the materials used to build one, can the house be strong The consequence, of course, is that the higher the expansion, the more severe the contraction when cooling.
The hard ingredients in the cake are what hold up the shape of the cake, mainly starch and protein. And the soft ingredients that act as a softening agent for the cake’s tissues, which can make the texture softer, are sugar and vegetable oil in this cake. It is important to balance the ratio of hard to soft ingredients so that the cake has a moist texture and avoids any noticeable collapse. This is also a key to maintaining the thickness of the cake.
Another problem that affects the success of cake rolls is cracking, the main factors that cause cracking are: liquid content, oil sugar content, surface additives, degree of baking, degree of bending, I will describe them below.
First, the liquid content can have a huge impact on cake cracking issues. Listed here are two common foods in life, fried eggs and cookies. Eggs contain up to 75% water, and the protein molecules in a fried egg firmly wrap around the moisture, making it very liquid. As long as you don’t fry the eggs for too long, feel free to roll them however you want without breaking them. And the inside of the cookie had barely any moisture except for that poor bit of water combined with the caster sugar, which crumbled at the slightest break, let alone rolled up. As you can see from these two extremes, high water content is indeed a panacea to prevent breakage when food is deformed. Of course, protein also plays a role in pushing the envelope, as its web-like structure has a high degree of elasticity, which also prevents food from breaking.
In cake rolls, the main liquids are of course milk and egg whites, both of which contain about 90% water. When added with dry ingredients flour at 60g, paired with 170g of egg white and 60g of milk, this iron triangle combination gives the cake body its full moisture content.
Second, as mentioned earlier, both fats and sugars have the effect of softening the structure. The grease itself is very lubricating and softens the cake rolls and has a water retention that keeps a high level of moisture inside the cake. And the sugar does the same thing, it attracts water molecules tightly to the inside of the cake in the form of syrup, and the flexibility of the cake slice is naturally enhanced. So in this cake roll, neither the oil nor the sugar can be reduced at will or the consequences are really serious.
Third, both the shallots and the meat pine are drier, and they will absorb the moisture on the surface of the batter, making it dry. In addition, the addition of scallions and meat pine will also destroy the flat surface of the cake. Both of these factors can make the cake roll up easy to crack, so control the amount you add to both. It doesn’t matter if you’re a meat puff control, you can put a lot of meat puffs in the sandwich to ensure you’ll have a good time.
Fourth, both the temperature and time of baking can affect the moisture content of the cake. If the high temperature method is used for a short period of time, the cake will be dry on the outside and retain more moisture on the inside; if the low temperature method is used for a long period of time, the difference in moisture content between the inside and outside of the cake will be reduced, but overall the baking time is too long will cause the cake to lose too much moisture. For a 28cm*28cm*3cm cake slice, baking at 170 degrees for about 22 minutes should be appropriate, note I said actual temperature, if you don’t know the actual temperature just buy an oven thermometer and test it.
Fifth, the so-called degree of bending refers to whether or not the cake roll has a sandwich and how many turns it needs to be rolled. There are two common types of cake rolls: plain cake rolls with no filling or puffy cake rolls with only a small amount of filling, and creamy cake rolls with a thick roll of buttercream and fruit. The former requires a particularly large angle of bending because there is little filling in the center of the cake roll, while the latter can be rolled more loosely because of the buttercream sandwich. Obviously, a larger bend angle is more likely to break.
It is best to roll the cake while the slices are warm, because there is still a lot of moisture inside the cake and the protein and starch are not completely hardened, so the slices are very soft and will not crack even if they are bent at a big angle. Wrap the cake rolls in greaseproof paper and leave to cool completely before the cake rolls fit together securely.
Since the buttercream rolls have to be rolled in whipped light cream, the temperature should not be too high or the cream will melt. It just so happens that this type of cake roll is meant to be wrapped around a large amount of creamy fruit filling, which is not very curved and does not break easily even when left to cool and then rolled.
low gluten flour
|170 g (about 5)|
|85 grams (about 5 pieces)|
fine granulated sugar
How to roll a meat puff cake roll without cracking
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Baking: preheat temperature 190 degrees, baking temperature 170 degrees above and below the fire, baking time in the middle and lower layer of the oven, about 22 minutes, according to your oven temperature difference flexible adjustment
Mould: 28cm*28cm*3cm non-stick baking dish
Serving size: 4-6 people
Storage: sealed and refrigerated for 3 days
Use scissors to shred the shallots and handle spreading them out if they clump.
Separate the egg whites from the yolks and do not mix yolks and other impurities in the egg whites.
Add salt and corn oil to the egg yolks and mix well to bring them to an emulsified liquid state.
Add the egg yolk mixture to the milk and mix well.
Sift in low gluten flour.
Draw the Z-word and mix well. Stir until the dry powder is completely gone, but do not overstir to avoid gluten.
The batter at this point is as liquid as it flows.
Bake the pan mats with a special linoleum, if not you can also use silicone paper.
Start preheating the oven at 190 degrees.
Add the lemon juice to the egg whites.
Turn on electric whisk to whip egg whites on medium speed.
When large coarse bubbles appear in the egg whites, add 20g fine granulated sugar and continue to whip on medium speed.
When the egg whites have turned into fine little bubbles, add 20g of fine granulated sugar and continue to whip on medium speed.
When the egg whites show visible lines, add the last 20 grams of fine granulated sugar and turn to low beating speed.
When the egg whites are whipped to lift the beater heads appear curved sharp corners.
A hand whisk will pull out a longer tail.
The spatula scoops up the egg whites to a smooth, soft, semi-solid state, at which point they foam wet and whip the egg whites into place.
Add a third of the egg whites to the egg yolk batter.
Roughly stir with a tossing motion.
Pour the batter back into the remaining egg whites.
Continue to stir well with the tossing method.
The final batter is thinner than regular chiffon cake batter.
Pour the mixed batter into the prepared baking dish from a height of 20 cm.
The batter is very fluid, and just a few light shakes of the baking sheet will make the batter flat.
If there are bumps in the batter, scrape it flat with a spatula.
Sprinkle the shallots evenly.
Then sprinkle with meat pine, taking care to avoid the sharp corners of the ingredients sticking out of the batter too much, or it will burn easily.
Send into the oven as soon as possible, adjusting the upper and lower fires to 170 degrees for about 22 minutes, being flexible with your oven temperature difference.
As the cake expands to its limit it will fall back and the surface will be darkly colored.
Immediately remove from oven.
Shake out the heat on the tabletop and let cool slightly until not too hot, but keep warm.
Cover the top of the cake sheet with a sheet of silicone paper.
Then turn the cake upside down so that it comes off the baking sheet and peel the tarp off the bottom of the cake.
Use a spatula to spread the salad dressing evenly over the cake slices.
Then sprinkle with meat puffs, sprinkling thicker on one end of the cake slice away from the body.
The oil paper is very easy to slip on the tabletop, so a small spray of water on the tabletop at the bottom of the oil paper is needed to increase the friction to hold the oil paper in place.
Use a rolling pin with silicone paper to start rolling the cake away from the body end.
It needs to be rolled tight to look good.
After the roll is done, press the greaseproof paper with a heavy weight to secure the cake roll.
The cake is ready to be sliced when completely cooled, and the cross-section needs to be cut with a serrated knife to look neat. You can also slather the sides with salad dressing and dip them in meat puffs if desired, which will make the meat eaters gorge themselves even more.
I. The cake slices are not highly inflated.
Cause analysis: 1. The protein is not whipped enough; 2. The protein is defoaming during the mixing; 3. The baking temperature is too low.
Solution: 1. Fully whipped egg whites to wet foam; 2. Don’t overly reduce sugar in whipped egg whites, pay attention to the stirring method; 3. Preheat oven fully, measure the actual oven temperature and make adjustment
Second, the meat pine and scallions are easily charred.
Cause analysis: 1. The end of the ingredients leaving the surface of the cake batter is very easy to bake; 2. The oven temperature is too high.
Solution: 1. Try to nest the ingredients in the batter to avoid protruding too high; 2. Reduce the oven heat, or lower the position of the baking dish.
C. The cake caved in clearly after coming out of the oven.
Reason analysis: 1. The proportion of wet ingredients is too high; 2. The cake is not fully cooked; 3.
Solution: 1. Control the ratio of dry and wet ingredients of the cake; 2. Bake the cake at the right temperature for more than 20 minutes; 3. Shake the cake with the baking sheet on the table after it comes out of the oven.
Fourth, the cake rolled up and cracked.
Analysis of the causes: the analysis has been made above and is mainly influenced by factors such as liquid content, degree of baking, degree of bending, etc.
Solution: Refer to the above, control the proportion of materials, adjust the appropriate temperature, and grasp the timing of the roll up.
Cake rolls are prone to fall off the crust.
Cause analysis: 1. The cake crust is too moist; 2. The grease has the effect of anti-sticking, too little grease in the batter will also lead to sticky skin.
Solution: 1. Raise the baking temperature or extend the time to dry the skin; 2. Do not reduce the amount of oil added
Cake rolls mean so much to me, it brings back those sweet memories of my childhood. Nowadays, things are different, but food is always the warmest comfort to people. The key to making this cake roll is to choose the right ingredients, control the degree of egg whites, mix the batter with the right mixing method, and finally master the fire of baking, all of these aspects can make you invincible.
Tired of eating sweet cakes, swapping them out for salty meat puff cake rolls is another wonderful experience. The shallot aroma will whet your appetite, the meat puffs will satisfy your meatless cravings, the salad dressing will moisten your taste buds, and the soft and delicate cake body will make it a dream trip for the mouth and tongue.
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