一起来做绵密湿润不开裂，不掉皮的芒果蛋糕卷！下面附上几个常见的掉皮和开裂的原因和心得供参考~~
Let's make mango cake rolls that are soft, moist, and no peeling! Below with a few common reasons that cause failure!
Ingredient 配方：
Cake 蛋糕体
Egg 鸡蛋 : 3
Cake Flour 底筋面粉: 50g
Castor Sugar 砂糖: 50g
Corn Oil 玉米油: 40g
Milk 牛奶: 45g
Cream 奶油
Whipping cream 淡奶油: 200g
Castor Sugar 砂糖: 20g
Mango 芒果: 150g
Tips：
1. Why Peeling?
- The cake not fully cooked, the surface of the cake not dry
- You can tap the surface of the cake with your hands after baking. The surface of the baked cake must be dry and not sticky. When tapping, there will be a "Pu Pu" rather than a "Sa Sa" sound
- When let cool, the surface should face up to avoid the skin sticking paper due to vapor produced
2. Why crack?
- Cake overbake
- The egg whites over whipped, should stop when the meringue forms a small hook
- You can make a few shallow marks on the surface of the cake, could help on the roll cake
- The cream inset must be whipped until stiff peak forms, otherwise it is difficult to roll up and will crack
1. 为什么会掉皮？
- 蛋糕烘烤不足，蛋糕表面不够干
- 可以在蛋糕出炉后用手轻拍蛋糕表面，烤好的蛋糕表面必须是干的，不会粘手，当轻拍的时候会有“噗噗”声而非“沙沙”声
- 放凉的时候表面朝上，避免因为水气导致表皮粘纸
2. 为什么会裂？
- 蛋糕烘烤过度
- 蛋白打发过度，只需要打至蛋白呈现小弯钩，不是全干的的干性发泡
- 卷的方式不对
- 可以在蛋糕表面划几条浅浅的痕，比较不会那么容易卷裂
- 奶油内陷必须打到足够结实，不然很难卷起也会造成裂开
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9 дек 2020
