Chiba pattern chiffon roll

Chiba pattern chiffon roll

Overview

First time making rolls! It’s delicious with homemade orange jam, you should try it too!

Tags

Ingredients

Steps

  1. After the egg yolks and whites are separated, add powdered sugar to the egg yolks and mix well with a whisk

    Chiba pattern chiffon roll step 1

  2. Add water and continue to mix

    Chiba pattern chiffon roll step 2

  3. Add salad oil to emulsify (that is, stir with a whisk for about five minutes)

    Chiba pattern chiffon roll step 3

  4. Until the egg yolk paste turns into a thick white state

    Chiba pattern chiffon roll step 4

  5. Sift in low-gluten flour

    Chiba pattern chiffon roll step 5

  6. Use a whisk to make a Z-shape and mix well. Set aside

    Chiba pattern chiffon roll step 6

  7. Add a few drops of lemon juice to the egg whites

    Chiba pattern chiffon roll step 7

  8. Beat until the fish eyes are soaked and then add 1/3 of sugar

    Chiba pattern chiffon roll step 8

  9. Continue to beat until finely foamed, then add the second sugar

    Chiba pattern chiffon roll step 9

  10. Continue to beat until fine lines appear and the lines do not disappear, add the last sugar

    Chiba pattern chiffon roll step 10

  11. The beaten egg whites are in the shape of upright sharp corners

    Chiba pattern chiffon roll step 11

  12. Take two tablespoons of egg yolk paste and pour it into a small bowl. Sift in the cocoa powder and mix well

    Chiba pattern chiffon roll step 12

  13. Take an appropriate amount of beaten egg whites and cocoa powder paste, mix well and put into a piping bag for later use

    Chiba pattern chiffon roll step 13

  14. Add one-third of the remaining egg whites to the egg yolk paste and use a spatula to stir or cut into the egg yolk paste and mix well

    Chiba pattern chiffon roll step 14

  15. Mix well and then pour into the remaining protein bowl and mix well using the same method

    Chiba pattern chiffon roll step 15

  16. Pour the cake batter into a baking pan lined with greaseproof paper and smooth the surface

    Chiba pattern chiffon roll step 16

  17. Use cocoa powder paste to draw straight lines

    Chiba pattern chiffon roll step 17

  18. Use a bamboo stick to draw patterns in the first row in the forward direction and then in the opposite direction

    Chiba pattern chiffon roll step 18

  19. Preheat the oven to 180 degrees for ten minutes, then bake on the middle shelf for twenty-five minutes

    Chiba pattern chiffon roll step 19

  20. After taking it out of the oven, cover it with a piece of clean oil paper and turn it upside down

    Chiba pattern chiffon roll step 20

  21. Let it cool down and then spread it with homemade orange sauce

    Chiba pattern chiffon roll step 21

  22. Roll it up, wrap it in oil paper and put it in the refrigerator for ten minutes

    Chiba pattern chiffon roll step 22

  23. Take out the cut pieces and prepare the teeth to move😀😀

    Chiba pattern chiffon roll step 23