Xiao Si Cake Roll

Xiao Si Cake Roll

Overview

All the ingredients of the small four rolls are 4, which is super easy to remember. The most important thing is that it does not shrink or crack when baked. I have tried making several in a row and there is no cracking regardless of whether it is rolled forward or reverse. If you like it, you can try it!

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Ingredients

Steps

  1. Prepare the ingredients (eggs, cake flour, sugar, salad oil, milk)

    Xiao Si Cake Roll step 1

  2. My favorite method of separating egg yolk and protein is (break the egg into a bowl, use a spoon to pick up the yolk, shake it a little, the yolk and protein will be separated cleanly, and then pour it into the container for the egg white)

    Xiao Si Cake Roll step 2

  3. The egg yolk and protein are separated well (the egg white basin can be placed in the refrigerator for a while to make it easier to pass)

    Xiao Si Cake Roll step 3

  4. I still prefer to make the egg yolk paste first and add 10 grams of white sugar to the egg yolk

    Xiao Si Cake Roll step 4

  5. Stir evenly until the egg yolk turns white and the sugar is completely melted

    Xiao Si Cake Roll step 5

  6. Add 40 grams of salad oil

    Xiao Si Cake Roll step 6

  7. Stir evenly again

    Xiao Si Cake Roll step 7

  8. Pour in 40 grams of milk or water

    Xiao Si Cake Roll step 8

  9. Mix well

    Xiao Si Cake Roll step 9

  10. Sift in flour

    Xiao Si Cake Roll step 10

  11. Stir into egg yolk paste without powdery particles

    Xiao Si Cake Roll step 11

  12. Take the egg whites out of the refrigerator and add a few drops of white vinegar with a spoon

    Xiao Si Cake Roll step 12

  13. Beat the egg whites into fish foam and add one-third of 30 grams of sugar to beat

    Xiao Si Cake Roll step 13

  14. Beat the egg whites until they are fine and thick, add one-third of the sugar, and add the remaining sugar in three additions

    Xiao Si Cake Roll step 14

  15. Beat until 89 and then lift up the large curved hook of the beater

    Xiao Si Cake Roll step 15

  16. First scoop out one-third of the beaten egg whites and put it into the egg yolk batter and mix evenly (do not stir in circles)

    Xiao Si Cake Roll step 16

  17. Pour all the egg whites into the bowl of whipped egg whites

    Xiao Si Cake Roll step 17

  18. Mix evenly into a fine cake batter

    Xiao Si Cake Roll step 18

  19. Pour into a baking pan lined with high-temperature oilcloth

    Xiao Si Cake Roll step 19

  20. Preheat the oven to 150 degrees and use a spatula to smooth the surface

    Xiao Si Cake Roll step 20

  21. Gently shake out the bubbles and bake on the middle and lower layers at 150 degrees for 20 minutes

    Xiao Si Cake Roll step 21

  22. It was baked and came out of the oven, with no cracks on the surface at all

    Xiao Si Cake Roll step 22

  23. Turn it upside down on a cooling rack covered with oil paper, and cover the surface with a layer of oil paper

    Xiao Si Cake Roll step 23

  24. Tear off the oil paper and transfer it to a piece of clean oil paper, spread the jam on it, cut it diagonally and remove the top and bottom edges

    Xiao Si Cake Roll step 24

  25. Use a rolling pin to roll down the oil paper, seal both ends and refrigerate for 30 minutes to set

    Xiao Si Cake Roll step 25

  26. I rolled up the towel and cut off both ends

    Xiao Si Cake Roll step 26

  27. Cut evenly into small pieces

    Xiao Si Cake Roll step 27

  28. Finished product pictures

    Xiao Si Cake Roll step 28

  29. Finished product pictures

    Xiao Si Cake Roll step 29

  30. Made matcha rolls (10 grams of matcha powder was replaced in the cake flour, the color is not very green)

    Xiao Si Cake Roll step 30

  31. Finished product pictures

    Xiao Si Cake Roll step 31

  32. Main volume~

    Xiao Si Cake Roll step 32

  33. Finished product pictures

    Xiao Si Cake Roll step 33

  34. Finished product picture (three-color roll)

    Xiao Si Cake Roll step 34