Polka Dot Cake Roll

Overview

I made some extra cocoa batter when making the phyllo cake roll the day before yesterday, because the phyllo cake was well received by my husband and daughter. Now I am very motivated and made another polka dot cake roll. Although the taste is good, the wavy points are a bit ugly to me. Also, the colors of matcha and cocoa are too close, and the finished product is a bit unprominent

Tags

• baking
• children
• afternoon tea
• cake roll
• cocoa powder
• corn starch
• egg
• low gluten flour
• matcha powder
• oil
• white sugar
• white vinegar
• salt
• water

Ingredients

Steps

1. 1 Egg yolk and egg white separation

   

2. 2 Mix oil and water evenly

   

3. 3 Add egg yolks and 10 grams of sugar and mix well

   

4. 4 Sift in the mixture of low-gluten flour, salt and starch in two batches and stir until there are no particles

   

5. 5 Add white vinegar to egg whites, add sugar in 3 batches and beat until wet peaks

   

6. 6 Scoop 1/3 of the egg white into the egg yolk paste

   

7. 7 Mix well

   

8. 8 Pour back into the remaining egg whites and mix well

   

9. 9 Mix the matcha powder with the appropriate amount of batter and mix evenly. Do the same with the cocoa powder. After mixing well, put it into a piping bag

   

10. 10 Cut a small opening in the piping bag and squeeze onto oil paper

    

11. 11 Preheat the oven and bake at 160 degrees for 2 minutes before taking it out

    

12. 12 Then pour the batter into the baking pan, smooth it out, shake it a few times, put it in the oven, and bake it at 160 degrees for about 20 minutes

    

13. 13 Place parchment paper on the bottom, take out the cake and turn it upside down, then tear off the parchment paper on top while it's still hot

    

14. 14 Fold it back again so that the wavy points are on the bottom, and cover the top with the torn off oil paper to let it dissipate heat

    

15. 15 When it's warm, roll it up, put it in the refrigerator for 1 hour, take it out and cut it into pieces