Why does the white skin of the cake roll stick to the paper? What should I do if the bottom of the cake roll sticks to the paper?

As we all know, cake rolls are a popular dessert. They are simple in shape, rich in flavor, and taste soft and delicious. They are loved by people. Many people make cake rolls at home. Some people's cake rolls stick to the paper easily. What's the matter? Let's take a closer look!

Why does the cake roll crust stick to the paper?

It is a common phenomenon that the skin falls off or the baking paper on the bottom cannot be torn off. This is probably because the egg whites have deflated or the baking time is insufficient.

If there are still some pieces stuck to the paper after you peel off the wax paper, it is because it is not baked thoroughly or the baking time is not enough. We all know that the temperature of each oven is different. There is no specific time reference. The most important thing is to pay attention to it.

Strictly follow the recipe and steps, pay special attention to the folding technique, and ensure that the tools and utensils are clean and oil-free. After mixing the batter, put it into the oven to bake immediately (so be sure to preheat the oven in advance, don't wait until you are done)

If you want to make a "straight roll" with the skin on the outside, bake it for 2 minutes longer than the above time to make the skin drier.

How to make cake roll

Prepare ingredients: 240g egg white, 100g sugar, 4 drops of lemon juice, 5g salt, 100g milk, 100g soybean oil, 120g low-gluten flour (sifted), 160g egg yolk

1. For the batter: first pour the egg yolks into a bowl and add milk and soybean oil.

2. Use a whisk to mix evenly

3. Add the sifted low-gluten flour and stir into a bright, particle-free batter.

4. Put the egg whites, sugar and lemon juice into a clean bowl and beat with an electric whisk at medium speed until foamy (remember that the bowl must be free of water and oil, otherwise the egg whites will not be able to be beaten)

5. Beat at a fast speed until it reaches neutral foam (that is, the volume becomes larger and has lines, and there is a pointed tail when the whisk is lifted). Then use medium speed to expel excess bubbles. The purpose of expelling bubbles is to make the cake texture more delicate.

6. Take one-third of the beaten egg whites and add them to the batter and mix well.

7. Pour the mixed batter into the other half of the egg whites and mix well.

8. Pour the evenly mixed cake batter into the baking pan and scrape it with a scraper until the surface is smooth.

9. Preheat the oven to 170°C on top and 150°C on the bottom. Bake for 10 minutes, then turn around and bake for another 10 minutes (turning around is to make the cake bake more evenly).

10. After the cake board is baked, take it out of the oven and shake it to release the heat (shaking it is to prevent the cake from shrinking) and then cool it down.

11. After cooling, take out the cake board and turn it upside down on the baking paper. You can spread butter or meat floss on it and use a rolling pin to roll the paper in while pushing the cake board into a roll. After rolling, wrap the cake roll with baking paper and let it set for 10 minutes, then cut it into small pieces of the same size with a knife.

Cake roll making skills

1. Pay attention to the degree when beating the egg white. Just pick up the whisk and see the egg white paste sticking to the whisk in a pointed shape.

2. The baking temperature and time are very important. The temperature should be 150-170 degrees for about 25-30 minutes. Baking for too long or at too high a temperature will cause the cake crust to become hard.

3. Be gentle when rolling the cake. Pull the greaseproof paper under the cake and slowly roll it up with the help of a rolling pin or plastic wrap. Press it down lightly after rolling.

4. When rolling the cake, apply a little more cream in the middle and roll it with a larger amplitude to prevent it from breaking easily.

5. The cake should be left to cool for 20 to 30 minutes after baking. If left for too long, the surface of the cake will become dry.

6. After the cake is rolled, it should be refrigerated to allow it to set in shape so that it will not become loose or crack when cut.

7. When cutting the cake roll, you can heat the knife to prevent it from sticking.

8. When cutting the cake roll, you should saw it back and forth, and do not cut it directly with one press.

9. Wipe the knife after each cut so that the cream on the knife will not stick to the surface of the cake roll.

10. If you are worried about the cake cracking when rolling it up, you can make a cut at the crease where it was rolled up for the first time, to a depth of about half the cake.