Mango Small Four Rolls

Mango Small Four Rolls

Overview

I made a cake roll once last year, but my basic skills were not yet solid. Of course, the final product can be eaten but not looked at. It has been a long time since I learned how to make a chiffon cake. I have been thinking about making cake rolls for a long time. Looking at other people's beautiful photos of the finished products, I was excited to buy them. It’s common this summer that I don’t want to do anything as soon as I buy the ingredients and come home, so this bottle of cream has been stored for at least a month after I bought it. It will expire next month, so I have to practice it no matter how hot it is. I can’t bear to waste this bottle of more than 60 cream! Xiaosijuan is often heard, and the success rate is relatively high, so I chose the Xiaosijuan recipe! There are many steps below, but they are written in more detail. If you are a novice, please be patient!

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Ingredients

Steps

  1. The so-called small four rolls are so the raw materials are 4, 4 eggs, 40 grams of sugar, 40 grams of milk, 40 grams of oil, 40 grams of low-gluten flour

    Mango Small Four Rolls step 1

  2. First, separate the egg whites and yolks into two containers. Make sure that the basin containing the egg whites is clean, free of oil and water, and do not mix the egg yolks with the egg whites

    Mango Small Four Rolls step 2

  3. First make the egg yolk paste, add 10 grams of sugar in the recipe to the egg yolks, stir with egg beater until the sugar melts

    Mango Small Four Rolls step 3

  4. Add salad oil to the egg yolk, stir until the oil and egg yolk are completely mixed and become slightly thick

    Mango Small Four Rolls step 4

  5. Pour the milk into the egg yolks and stir evenly

    Mango Small Four Rolls step 5

  6. Sift low-gluten flour into the egg yolk paste in step 5

    Mango Small Four Rolls step 6

  7. Just stir until there are no particles. Just mix well. Do not stir too much to avoid gluten in the batter

    Mango Small Four Rolls step 7

  8. Now start to beat the egg whites. Use an electric egg beater to beat the egg whites. You can start with a low speed, and then slowly increase the speed. Add sugar in three times to beat the egg whites. For the first time, beat the egg whites until they have rich and thick foam

    Mango Small Four Rolls step 8

  9. The second time to add is when the foam appears more delicate

    Mango Small Four Rolls step 9

  10. The third time to add sugar is when the egg whites start to show lines,

    Mango Small Four Rolls step 10

  11. To make chiffon cake, you need to beat the egg whites until they are hard foaming, that is, you can pull out straight sharp corners. But to make cake rolls, you only need to beat them until they are wet peaks. When you lift the egg beater, you can pull out the corners with small hooks. Beating the egg whites to this level is enough

    Mango Small Four Rolls step 11

  12. At this time, you can preheat the oven to 170 degrees, add one-third of the beaten egg whites into the egg yolk batter, and mix evenly with a silicone spatula

    Mango Small Four Rolls step 12

  13. Pour the egg yolk paste in step 12 back into the remaining meringue, and continue to mix evenly with a spatula

    Mango Small Four Rolls step 13

  14. The mixed cake batter has a thick texture with no air bubbles

    Mango Small Four Rolls step 14

  15. Pour the cake batter into a 28*28 baking pan. If you are not using a non-stick mold, put oiled paper on the baking pan, and then shake the baking pan several times to break the big air bubbles inside

    Mango Small Four Rolls step 15

  16. Put the baking sheet into the oven and bake the middle layer at 170 degrees for about 20 minutes. In the last 5 minutes, adjust the heat to 180-190 because you need that beautiful layer of skin to make the noodles

    Mango Small Four Rolls step 16

  17. After the cake is baked and taken out of the oven, it should be shaken a few times to release the heat from the cake, and then turned upside down to cool

    Mango Small Four Rolls step 17

  18. While inverting the cake, prepare the filling. I used a large mango and cored the mango

    Mango Small Four Rolls step 18

  19. Cut off both sides of a piece of mango, and use a knife to cut off the thicker meat in the middle,

    Mango Small Four Rolls step 19

  20. Take 400 grams of whipping cream and 40 grams of sugar and beat with a whisk until stiff peaks form. Cream is difficult to whip in summer, so you can whip it with ice water at the bottom of a basin. If the whipped cream cannot be used immediately, it should be sealed with plastic wrap and placed in the refrigerator

    Mango Small Four Rolls step 20

  21. Place the cooled cake upside down on oil paper or plastic wrap. The cake must be completely cooled before you can spread butter

    Mango Small Four Rolls step 21

  22. Do not apply butter on the small section of the cake head that is close to you. Apply the butter on the other end thinly. Apply a layer of butter evenly and then put the mango strips on it. Apply cream on both sides and surface of the mango strips. This is how to make an O-shaped roll. Please ignore it if you are making a NO-shaped roll

    Mango Small Four Rolls step 22

  23. Then use a rolling pin to roll up the cake. You can search the video to learn the specific operation techniques. Typing cannot express it well! Seal the rolled cake with plastic wrap and refrigerate for half an hour to set, then cut into pieces and eat

    Mango Small Four Rolls step 23