In the fairy tale world - Giraffe cake roll
Overview
How to cook In the fairy tale world - Giraffe cake roll at home
Tags
Ingredients
Steps
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Separate the egg yolks and egg whites into two egg-beating bowls without oil or water. Put 35 grams of sugar into the egg yolks and mix well. Then add water and oil and mix well. Sift in the low flour and mix well. Only if there is no grainy flour.
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First, add a little white vinegar to the egg whites to remove the fishy smell, beat the egg whites with 40 grams of sugar, pour in three times, beat until wet foam (pull out the bent barbs)
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Mix the egg yolk paste and egg white paste evenly, divide it three times, add the first two times of egg yolk paste into the egg yolk paste, and the last time pour the egg yolk paste into the egg white paste, cut and mix evenly.
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Take some out and put them into a piping bag, put oiled paper on the baking sheet, pipe out a pattern (a casual one, similar to the cross pattern on a giraffe), bake in the oven for 1-2 minutes, preheat 150 degrees, and let the skin form a crust.
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Add cocoa powder to the remaining batter and mix evenly, remember not to make circles. Pour into baking dish. Shake a few times to release bubbles.
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The same is 150 degrees, upper and lower fire in the middle, about 20 minutes. After taking it out of the oven, turn it upside down, tear off the oil paper, and put it until it is not too hot. On the top side, the 45-degree angle piece is about 2CM thin to facilitate the final gluing.
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Make a cut at 6CM and 14CM on the other side. Be careful not to cut. You can apply more cream on these two places and less on the previous step. Whip the cream beforehand (just use powdered sugar and light cream to whip.)
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Use oil paper to help roll up, refrigerate for more than 4 hours, slice into pieces and serve.
