Random pattern cocoa cake roll
Overview
I ran out of piping bags at home, so I cut a small slit in an oil paper bag and squeezed it out. I couldn’t make the pattern I originally imagined, but I didn’t expect that the crooked ones would have a unique flavor. O(∩_∩)O~
Tags
Ingredients
Steps
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According to Qifeng's general method, first put the original batter into a piping bag, squeeze out the desired shape, and put it in the oven for 1 minute to set. My oven is Changdi CK25b. When baking, the temperature is 160℃ for 20 minutes, and the surface is not dry or cracked.
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Tear off the oil paper while it's hot. Don't throw away the torn oil paper, it can be reused.
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After the cake has cooled, turn it over and spread it on the original parchment paper. Note that the patterned ones should be on the bottom. Cream and yellow peach pieces are applied on the reverse side.
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Use a rolling pin to roll up the cake, wrap both ends with wax paper, tighten, and place in the refrigerator to set.
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After 20 minutes, you can take it out and slice it, but because there is cream inside, you still have to put it back in the refrigerator after cutting.
