【Mango Cake Roll 芒果蛋糕卷】Soft, Moist & no peeling cake roll! 绵密 湿润 不开裂 不掉皮的蛋糕卷！

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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