【Tianjin】Barley leaves cream cake roll

【Tianjin】Barley leaves cream cake roll

Overview

I made a cream cake roll and added a little barley leaf powder. The baked cake turned out to be more beautiful than I imagined. It made me feel great. It completely felt like spring. It immediately gave the spring that had just arrived a spring color! Sit by the window in the afternoon, with the sunshine, chatting or reading with your lover or alone, with a piece of cake and a cup of hot tea. This afternoon is full of happiness! During festivals, when visiting relatives and friends, carrying cakes made by oneself, it immediately earns oneself a lot of face, both in terms of health and appearance!

Tags

Ingredients

Steps

  1. Prepare the ingredients. This ingredient is suitable for a 28*28 square baking pan. Separate egg yolks and egg whites. 34g corn starch, 21g barley leaf powder, 3.5g. Mix evenly. Sieve twice. Add 20g white sugar, 38g salad oil, 20g water and 1.5g salt to a small pot. Put it on the stove and bring to a boil, then turn off the heat.

    【Tianjin】Barley leaves cream cake roll step 1

  2. After letting it dry for 1 minute, add the sifted flour in two batches, scrape and mix evenly. Pour 20g of light cream into the batter, scrape and mix evenly

    【Tianjin】Barley leaves cream cake roll step 2

  3. Beat the egg yolks evenly and pour into the batter in batches, scraping each time evenly before pouring in the next one

    【Tianjin】Barley leaves cream cake roll step 3

  4. Mix everything until it is evenly mixed. This process is not as difficult as you think and it is easy to do

    【Tianjin】Barley leaves cream cake roll step 4

  5. Add a few drops of white vinegar to the egg whites, add the powdered sugar in 3 batches, beat with an electric egg beater until the egg whites are slightly curved

    【Tianjin】Barley leaves cream cake roll step 5

  6. At this time, preheat the oven to 160 degrees. Add 1/3 of the egg whites into the egg yolk batter and mix evenly. Then add 1/3 of the egg whites into the egg yolk batter and mix evenly.

    【Tianjin】Barley leaves cream cake roll step 6

  7. Finally, pour everything back into the egg whites and continue to stir evenly

    【Tianjin】Barley leaves cream cake roll step 7

  8. Pour the mixed cake batter 20cm away from the baking pan and smooth it out. Shake it a few times to release air bubbles

    【Tianjin】Barley leaves cream cake roll step 8

  9. Put it in the preheated oven, adjust the oven temperature to 150 degrees, and leave it on the middle rack for 18 minutes. Pay attention later and adjust the temperature at any time or cover it with tin foil to prevent it from burning

    【Tianjin】Barley leaves cream cake roll step 9

  10. When the time is up, take out the baking pan and shake it a few times

    【Tianjin】Barley leaves cream cake roll step 10

  11. Then leave it for about 2 minutes, take out the cake and place it on the baking paper with the baked side down, and cover it with a piece of baking paper

    【Tianjin】Barley leaves cream cake roll step 11

  12. Add 200g of light cream to 20g of powdered sugar with an electric egg beater and beat until the cake is cool, then turn it over onto another piece of oil paper. With the baked side facing up, spread the whipped cream onto the cool cake. Apply more on the end closer to you, and leave 2-3 cm on the end far away from you. The entire surface should be more sloping at one end and less at the other. Roll up the cake with the help of a rolling pin and put it in the refrigerator to set for 30-60 minutes.

    【Tianjin】Barley leaves cream cake roll step 12

  13. Prepared cake roll

    【Tianjin】Barley leaves cream cake roll step 13

  14. The colors of spring

    【Tianjin】Barley leaves cream cake roll step 14

  15. Let’s eat

    【Tianjin】Barley leaves cream cake roll step 15