【Giraffe Spotted Cake Roll】

Overview

I was very lucky to get a very powerful chef's machine to try out. The homework in the baking class hadn't been completed yet, so I used the new machine to make cake rolls first~ It's fast. A moment ago, it looked like the whipping was not enough. When I turned around to pick up the things, I saw that it had already been beaten. Fortunately, the egg white requirements of cake rolls are not as high as those of ordinary hurricanes, so the rolls were successfully made in the end~~ Ingredients: Cake slices: 4 egg yolks, 35g caster sugar, 40g corn oil, 70g milk, 82g low-gluten flour, 1 tsp corn starch, 2 tsp cocoa powder, 4 egg whites, 30g caster sugar Decoration: 150g whipping cream, 15g powdered sugar, appropriate amount of blueberries

Tags

• baking
• maternity
• children
• afternoon tea
• children's day
• blueberry
• cocoa powder
• corn oil
• corn starch
• egg yolk
• low gluten flour
• whipping cream
• fine sugar
• milk
• powdered sugar
• protein

Ingredients

Steps

1. 1 Place a silicone mat with a pattern on the baking sheet, lay a layer of parchment paper on the surface, and fold it around, set aside

   

2. 2 Add 35g of fine sugar to the egg yolks and beat until the color becomes lighter and the volume increases

   

3. 3 Pour in corn oil

   

4. 4 Pour in milk

   

5. 5 Beat well and sift in low-gluten flour

   

6. 6 Continue to beat evenly

   

7. 7 Add a few drops of lemon juice to the egg whites, add fine sugar in batches and beat until wet and dry, set aside

   

8. 8 Take 1/4 of the egg yolk batter and add corn starch

   

9. 9 Beat evenly

   

10. 10 Take 1/4 of the egg white and pour it into the egg yolk batter you just made

    

11. 11 Mix well

    

12. 12 Put the batter into a piping bag, and then cut an opening about 5mm wide at the head of the piping bag

    

13. 13 Then extrude the shape on the baking sheet according to the pattern on the bottom layer of the oil paper, put the baking sheet into the middle rack of the preheated oven, bake at 170 degrees for about 1 minute, take it out of the oven and let it cool for later use

    

14. 14 Add cocoa powder

    

15. 15 Mix well

    

16. 16 Pour in the remaining original color egg yolk batter

    

17. 17 Mix well to make cocoa batter

    

18. 18 Pour the cocoa batter into the remaining 3/4 of the egg whites and mix well to form the cocoa cake batter

    

19. 19 Pour the cocoa cake batter into the cooled baking pan, tap the bottom of the pan a few times, and place it in the middle of the preheated oven at 170 degrees for 15 minutes

    

20. 20 After taking it out of the oven, gently drop the baking pan from a height of 20cm

    

21. 21 Then stretch the parchment paper to remove the cake slices from the baking pan, and uncover the parchment paper around the cake slices

    

22. 22 Cover the surface of the cake with a piece of clean parchment paper, use a tool to turn the cake upside down and peel off the parchment paper on the patterned side

    

23. 23 Flip the cake piece over again, use a knife to cut off the two short edges of the cake piece at a 45-degree angle, and lightly score the cake body a few times

    

24. 24 Add powdered sugar to the whipping cream and beat, spread evenly along one side of the cake piece, leaving the last tail about 3cm wide without cream

    

25. 25 Place an appropriate amount of blueberries on the head of the cake slice, then slowly roll it up with the help of a rolling pin, and finally wrap it in clean oil paper. Refrigerate and set before cutting into pieces

    

26. 26 Place an appropriate amount of blueberries on the head of the cake slice, then slowly roll it up with the help of a rolling pin, and finally wrap it in clean oil paper. Refrigerate and set before cutting into pieces