There are many small bubbles on the surface of the cake roll. Why is the surface of the cake roll not smooth and flat?

We all know that cake rolls have a rich flavor, are soft, and taste sweet and delicious. They are a popular dessert and many people like to eat cake rolls. When some people make cake rolls, they will find that there are many small bubbles on the surface of the cake rolls. So why are there so many small bubbles on the surface of the cake rolls? Let's take a closer look!

Why is the surface of the cake roll uneven and has bubbles?

The egg whites are a little harder.

The egg whites of the chiffon cake are whipped into small upright pointed corners. Please compare them with the previous "big curved hook" shape.

There is air in the egg batter

This problem is caused by the air in the egg batter not being exhausted. Before baking, in addition to scraping the egg batter to make it smooth, we also need to tap it on the table a few times to exhaust the air in the batter. If the air is not exhausted, the high temperature in the oven will cause the gas to expand during baking, resulting in an uneven surface of the cake. Although this does not affect the taste, it will cause inconvenience in the later production.

How to make cake roll

Ingredients: 4 eggs, 40 grams of low-gluten flour

Ingredients: 40g sugar, 40g milk, 40g corn oil, 4 drops of white vinegar and lemon juice (10g of the 40g sugar is added to the egg yolk and 30g is added to the egg white)

Start making:

Step 1: Use two water-free and oil-free basins to put the egg white and egg yolk into the basins respectively.

Step 2: Add corn oil and sugar to the egg yolks and stir with a hand whisk until the egg yolks turn white and the sugar melts. Then sift the flour into the egg yolk liquid, add milk and stir until there are no dry flour particles.

Step 3: After the egg yolks are processed, we will beat the egg whites. Add 4 drops of lemon juice to the egg whites and beat them with an electric whisk at high speed.

Step 4. When the egg whites have large bubbles, add 10 grams of white sugar and continue beating. When the egg whites have fine bubbles, add 10 grams of white sugar and continue beating. When the egg whites have texture, pour in all the sugar and beat at a low speed until the whisk is lifted with a curved hook. The foaming at this time is wet foaming.

Step 5. Then take one third of the beaten foam and put it into the egg yolk, mix it evenly by stirring it up and down, then pour the mixed egg yolk into the remaining foam, and mix it thoroughly using this method.

Step 6. Preheat the oven to 180 degrees. Take a baking tray, brush a thin layer of oil on it, cover it with wax paper, then pour the egg batter into the baking tray, fill the four corners with a spatula, then gently scrape the egg batter flat, tap it on the table a few times to expel large bubbles.

Step 7. Finally, put it in the oven and bake for about 15 minutes. Watch carefully and take it out after it is colored. Drop the baking tray on the table from a height of 30 cm to release the heat from the bottom. Then turn it upside down on the baking net covered with baking paper. It should be noted that if you want to roll with the colored side, put the colored side at the bottom.

Step 8: After the cake has cooled, use a saw to cut off the edges of the cake (so that it will look beautiful). Then roll up the wax paper with a rolling pin in the opposite direction and roll up the cake. Try to roll it tighter and set it aside to set. Finally, cut it into several small pieces and it is ready to eat.

Cake roll making tips

1. Whether the egg whites can be whipped successfully and stably is directly related to the two water-free and oil-free bowls and whether there is egg yolk in the egg whites. Egg whites are easy to whip and stable. It is best to add a few drops of lemon juice or white vinegar before beating.

2. When sifting the flour into the egg yolk and adding the meringue into the batter and mixing well, use the cooking technique and do not stir in circles. This will make it easier for the flour to form gluten and the meringue to defoam.

3. It is best not to add cooking oil with too strong a flavor to the egg yolk, as this will cover the natural aroma of the cake. If there is no corn oil, you can use sunflower oil or butter instead.

4. If you feel that the cake roll tastes too bland, you can add dried cranberries, raisins or mango cubes when rolling it to increase the taste.

5. When cutting the cake roll, scald the knife with boiling water, wipe it dry and then cut. This way the cut will be very neat.