The cake manager shared the practice of Internet celebrity towel rolls, explained the production skills and tricks in detail, and the novice succeeded at the first time

Towel rolls get their name because they resemble rolled towels. A towel roll is just enough for one person, and it is perfect for afternoon tea. Now I will share with you the detailed method of making towel rolls.  

A detailed explanation of how to make mango towel rolls

--Recipe--(The ingredients in the recipe can make two towel rolls)

Crust: 1 egg, 240 grams of milk, 80 grams of cake flour, 20 grams of caster sugar, 15 grams of butter

Sandwich: 300 grams of whipping cream, 30 grams of caster sugar, appropriate amount of mango

--Start Making--

Step 1:

Crack the eggs into a larger basin, first add 20 grams of caster sugar, stir well with a manual whisk, then pour in 240 grams of milk, continue to stir well, so that the caster sugar is completely dissolved.

Step 2:

Weigh the cake flour in advance, sieve into the egg milk solution, and stir well. (The flour is easy to agglomerate in the process of storage, sieving will make the flour more fluffy and delicate, and the relatively large lumps left on the screen after sieving can be crushed with your fingers to continue to sift into the basin, and do not have to be discarded.) ）

Step 3:

After the flour is sifted into the liquid, it is difficult to mix completely with the liquid, and there will be some small gnocchi in the batter after stirring, so the batter should be filtered through the sieve into another basin, and the gnocchi should be crushed with a rubber spatula, it is best to filter it twice repeatedly, and the resulting batter will be more delicate.

Step 4:

Once the batter is strained, add the melted butter to it. The butter can be placed in a small bowl, melted while sitting in hot water, or melted in the microwave. Butter can be replaced with tasteless vegetable oils, such as corn oil, salad oil, etc., and cannot be replaced with oils with strong flavors, such as peanut oil, olive oil, etc. The purpose of adding cooking oil is to prevent it from sticking to the pan.

Step 5:

Stir the batter so that it is smooth and free of particles, and it can flow quickly and the crust is ready to be fried.

Step 6:

When frying the first crust, brush the pan with a thin layer of oil to prevent it from sticking. There must not be too much oil, otherwise the batter will not stick to the pan but will follow the oil. A non-stick pan with good performance can also be done without grease. Turn on medium-low heat, pour in a spoonful of batter when the pan is hot, quickly turn the non-stick pan so that the batter completely covers the bottom of the pan, and the excess batter can be poured back into the basin, so that the fried crust will be very thin.

Step 7:

The batter solidifies in the pan, bulges in the middle, the edges are slightly upturned, and the edges of the crust are cocked with a spatula, and the pan is turned upside down, and the crust is easily removed. Repeat until all the batter is crusted and set aside. From the moment the second crust is fried, there is no need to brush the pan with oil.

Step 8:

Peel the mango and cut the pulp into small pieces. The mango must be ripe, but not too soft, otherwise everything will be broken.

Step 9:

Pour 300 grams of whipping cream into an oil-free and water-free container, the container should be larger, and the volume of the whipping cream will increase after whipping. Add 30 grams of caster sugar to the whipping cream. The ratio of whipping cream to sugar is generally 10:1, and the amount of sugar can be increased or decreased according to your own taste, which will not affect the whipping of the cream.

Step 10:

Use an electric whisk to whisk the whipping cream at low speed until the lines are clear. If it's hot, turn on the air conditioner or sit the cream in a basin of ice water.

Step 11:

Take three pieces of crust and spread them on a silicone mat with overlapping edges.

Step 12:

Use a rubber spatula to spread the whipped cream evenly on the crust, only in the middle, as shown in the picture, leaving blank space on the top, bottom, left and right edges.

Step 13:

Sprinkle the mango cubes evenly over the cream, then fold the top and bottom edges of the crust and roll the crust from side to side to form a towel.

Step 14:

When I sell them in the store, I decorate them and wrap them in oiled paper. You can skip this step and start eating by yourself.

Tips:

1. Mango can also be replaced with other favorite fruits to make other flavors of towel rolls.

2. It is best to use a shallow pan for pancake crust, if you don't use an ordinary non-stick pan, but the batter should be less, you can cover the bottom of the pan, and you don't need to pour excess batter.

3. The pancake crust must be on low heat throughout the whole process, otherwise the towel roll made of pancake crust will not look good.

4. Light cream is what we usually call animal butter, which is extracted from milk, which not only retains the nutrients of milk, but also has a rich milk flavor and melts in the mouth. Never substitute margarine.

5. Whipping cream is very easy to melt, so be sure to wait for the crust to cool completely before starting to spread the cream. The crust can be separated and cooled, and it is not easy to cool when stacked together. Uneaten towel rolls should also be kept in the refrigerator.

6. I use a frying pan with a diameter of about 20 cm, which is almost 8 inches in size, and the batter in the recipe can fry at least 6 egg skins, and if it is thin enough, it can fry 7~8 sheets. 300 grams of cream is the amount of two towel rolls, and if it is not enough, you need to whip it again, and the ratio of cream to sugar is 10:1.

7. The flour in the formula is low-gluten flour, if not, use ordinary flour at home instead, low-gluten flour will be softer, but the impact is not great.