#aca烤明星大赛# Cocoa Jam Chiffon Cake Roll
1.
Melt the cocoa powder with warm water and stir evenly
2.
Separate the egg white and egg yolk, add 10g of sugar to the egg yolk, and beat evenly with a manual whisk.
3.
Add oil and stir well with a manual whisk.
4.
Add the water with cocoa powder added in the first step, and stir evenly with a manual whisk.
5.
Add the sieved low powder in twice, mix until there are no particles, and it is smooth.
6.
Beat the egg whites with an electric whisk until the fish-eye bubbles, add one-third of the sugar, continue to beat more delicately, continue to add one-third of the sugar, continue to beat, add the remaining one-third of the sugar, and finally beat until hard hair Bubble is meringue.
7.
Take one third of the meringue, add it to the egg yolk paste, cut and mix evenly. (The technique must be gentle)
8.
Pour the batter from the previous step back into the remaining meringue, cut and mix evenly.
9.
Pour the cut cake batter from a high place into the Sanneng golden baking pan (28*28cm),
10.
Scrape the batter around with a spatula, and then use a spatula to squeeze the batter smoothly around to shake out large bubbles.
11.
Preheat the oven at 160°, the second layer, bake for about 22 minutes. (See that the surface of the cake body has a good color, and it can be slightly retracted after rising. At this time, you can smell a very fragrant cake taste. Here is the reference temperature, and some use 180 °, bake for 18 minutes, and also 190 ° bake Baked, in short, it depends on the temper of your own oven)
12.
The body of the baked cake does not need to be inverted, and the surface of the cake is very stable. Let it cool a bit, scrape around with tools, and carefully unmold the cake.
13.
Place the cake body on a piece of oiled paper that is longer than the cake body, face the inside and the inside upwards, slightly make a few cuts with a knife, smear the applesauce, use a rolling pin and oil paper to slowly roll it, and wait for it to be shaped.
14.
Cut both ends flat. (Actually, if the cake is soft, it does not matter if it is not scratched. I haven't scratched it a few times)
15.
Finished product
16.
Finished product
17.
Finished product
Tips:
hint:
1. Remember that the closing should not be on the outside when finishing, it is best at the bottom, at least not on the side, you know, for the sake of beauty.
2. Remember to blow this cake roll until it is close to hard foaming, or it will be moist inside, and will shrink after cooling.
3. If the skin peels off, you can bake it for a while, usually because of insufficient baking.
4. The cake roll that is baked in place does not need to be inverted, it will not shrink.
5. Pudding layer: The temperature of the oven is unstable, it is recommended to try another oven.
6. The bottom is smooth: the temperature is too low.
7. The cocoa powder in this cake can be adjusted with the low powder, depending on your preference.
8. The sauce inside can be replaced by yourself.
