How to make pineapple Qifeng cake roll

Pineapple Qifeng cake roll

Materials: 4 eggs, 80g low gluten flour, 80ml pineapple pulp, 55ml corn oil and 55 g white sugar (1. The liquid volume of the cube itself is 75ml, but I am mixing it with the water and mixing the pineapple jam I cooked, which is a little thick, so I change it into 80ml; 2. This square is 65 g Sugar, but the pineapple pulp is too sweet today, so the sugar content is reduced)

How to make pineapple Qifeng cake roll

Baking: upper and lower, 170 degrees, 20 minutes, turn 150 degrees to heat for 2 minutes to make the skin thick, so that when the buckle is reversed, it is not easy to break the outer skin. (each oven has a different temper. Please adjust the temperature and time according to your own oven)

How to make pineapple Qifeng cake roll

The practice of pineapple Qifeng cake roll

How to make pineapple Qifeng cake roll

1. Eggs are separated from yolk and protein, and then put into a bowl without water and oil. Pineapple pulp is poured into a large bowl, corn oil is added, and stirred evenly until oil star is not visible;

How to make pineapple Qifeng cake roll

2. Sift in the flour with low gluten which has been sifted twice;

How to make pineapple Qifeng cake roll

3. Stir a few times, can not see dry powder on line, do not need to stir too much;

How to make pineapple Qifeng cake roll

4. Add yolk;

How to make pineapple Qifeng cake roll

5. Stir evenly quickly, it is easy to stir into smooth paste, cover fresh film for standby;

How to make pineapple Qifeng cake roll

6. Add a few drops of white vinegar into the protein, stir with electric egg beater until foaming;

How to make pineapple Qifeng cake roll

7. Add 13 sugar, stir at medium speed;

How to make pineapple Qifeng cake roll

8. When the protein is rough bubble, add 13 sugar again, and stir at low speed;

9. The protein paste appeared striatum, added the last 13 white sugar, and continued to stir at low speed;

10. Pull up the egg beating head, the protein paste can pull out the small hook;

11. Mix the 13 protein paste with the yolk paste, cut and mix evenly, and do not stir in circles;

12. Add 13 protein paste, cut and mix evenly;

13. Pour all yolk paste into the protein paste, and then cut and mix evenly; preheat the oven for 170 degrees;

14. Pour the cake paste into the baking pan covered with oil paper, shake it on the table and shake the bubble;

15. Enter the oven, upper middle, fire up and down, 170 degrees for 20 minutes, turn 150 degrees to fire for 2 minutes;

16. Out of the oven, shake it on the table;

17. The fresh-keeping film is spread on the baking net, and the cake is inverted and buckled on the fresh-keeping film on the baking net;

18. Tear the paper open while hot, and let it cool,

19. Move the cake to the table and roll it up with a rolling stick;

20. After thoroughly cool, cut the pieces with serrated knife. If you use a common knife, you should soak the knife in hot water and cut it again. Then you can cut it more beautiful.