What baking pan should I use to make cake rolls?

I am Xiaozhu, a foodie, a food blogger who focuses on baking. I am very happy to chat with you about food and enjoy a better life!

This is the right person to ask this question! In fact, as long as the baking pan for making cake rolls is relatively flat, whether it is the baking pan that comes with the oven or a square baking pan purchased separately, the only thing you need to pay attention to is the different sizes of baking pans. If they correspond to the same recipe, the amount of ingredients It needs to be changed and adjusted according to the size of the baking pan, but the ratio of ingredients remains unchanged, the production method (operation steps) is the same, and the baking time also needs to be adjusted according to the personal oven.

Generally speaking, I use a 28x28cm non-stick baking pan for the following reasons:

1. Most cake roll recipes on the market are based on this size. The recipe will be easier to obtain.

As a beginner, when learning, you will definitely refer to the recipes of some other partners. If you are not familiar with the baking pan size conversion and are not familiar with your own oven, just use a baking pan of the same size as the author. Pan, it will save a lot of calculation time, and the baking time can also be used as a reference. Of course, it cannot be followed blindly. After all, even if the same brand and model of oven are used, there will be a temperature difference between each oven. Here is a reference for beginners. Very good.

2. Non-stick baking pans can facilitate demolding. Basically, when the coating is good, there is no need for greased paper or oilcloth, and demoulding is very convenient.

3. The 28x28cm baking pan can be easily put into most household ovens (32L or above) and is suitable for most partners.

4. Four-egg or five-egg formula, the size is just right, suitable for family enjoyment.

Of course, you can also use the baking pan that comes with the oven, provided that:

1. Your baking pan is flat, not uneven (for example, before My Changdi 52GS baking pan is uneven, please imagine the shape of the speed bump) 2. Take a moment to calculate the amount of ingredients in the recipe.

3. The baking time needs to be adjusted as appropriate.

You can also use baking pans of other sizes, see the section on "Using the baking pan that comes with the oven".

In fact, there is no restriction on the baking pan used to make cake rolls. In terms of material, you can use carbon steel or silicone, as long as it is high temperature resistant and can be put into the oven and is food grade. Yes, the bottom is flat and has no bumps. Both non-stick and ordinary ones are available. For ordinary ones, you can put a piece of non-stick oil cloth or silicone paper on it to facilitate demolding. Why do people use 28x28cm square baking pans more? It’s just because it has a wide range of applications. (Suitable for both large and small ovens). There are many recipes to choose from, so there is no need to convert. Therefore, this size of baking pan is also a commonly used size. It is recommended to buy one!

Okay, regarding the question "What baking pan should I use to make cake rolls?", I will stop here. If you have other questions about baking or food and want to discuss them together, please feel free to ask in the comment area. , you are also welcome to share your exclusive food experiences and show off your food creations. Vivi will be looking forward to it!

You can also use a general baking pan to make cake rolls, such as chiffon cake. It is best to beat the egg whites of chiffon cake until they are peak-like. You need to take out the egg beater and beat the egg balls. The triangular egg whites can be mixed with the batter in batches. Generally, the entire pan of cake should be baked with paper lined with high and low heat. After baking, shake it immediately to expel the hot air from the cake tissue. The cake will shrink if you don't shake it, then turn it upside down on a cooling net and tear off the paper. The texture of the chiffon cake is very light. It uses vegetable oil, eggs, sugar, flour and baking powder as the basic material. Because vegetable oil is not as easy as butter, traditional cakes use butter. For foaming, you need to beat egg whites into foam to provide enough air to support the volume of the cake. Chiffon cake contains enough vegetable oil and eggs, so the texture is very moist and does not harden as easily as traditional butter cakes, so it is more suitable. Cakes that need to be refrigerated, chiffon cakes also contain less saturated fat, but due to the lack of rich flavor of butter cakes, chiffon cakes usually require rich juice or chocolate fruits and other ingredients