#aca烤明星大赛#leopard Print Cake Roll
1.
Preparation 1: Cut the greased paper of suitable size, cut at the four corners, put it in the baking tray, and spread it flat. The surface can be wiped with a thin layer of corn oil with a kitchen paper towel, and set aside
2.
Preparation 2: Pour the coffee powder into the cup, add hot water and stir well, let cool for later use
3.
Start making egg yolk paste: Put the separated egg yolks into a bowl, add fine sugar (note that the separated egg whites are packed in two containers in the form of 1 and 3), and stir evenly
4.
Add corn oil and mix well
5.
Add milk and mix well
6.
Sift in low-gluten flour
7.
Mix well, the egg yolk paste is ready, set aside
8.
Begin to make a part of the protein paste, as a coffee color pattern: take a separated protein, add a few drops of lemon juice, and then add 10g of fine sugar in batches to blow the protein until it is dry and foamed.
9.
Take two clean bowls, dig into them one tablespoon of egg yolk paste, and then dig into three spoons of egg yolk paste respectively
10.
After mixing well, add cold coffee liquid to two bowls, 1 teaspoon and 2 teaspoons respectively
11.
Mix well, the brown cake batter of different shades is ready
12.
Put the light coffee cake paste into the piping bag, and squeeze out some irregular dots on the baking tray
13.
Then put the baking tray into the second level of the oven preheated at 170 degrees and bake for 1 minute
14.
After letting cool a little, squeeze the dark coffee cake batter around the shallow coffee shape, enclose about 2/3 of it, and finally squeeze a proper amount of dots in the blank space
15.
Put the baking pan into the second level of the oven, 170 degrees for 1 minute
16.
Let cool after baking for later use
17.
Continue to make the egg white paste: take the remaining three egg whites, drip in an appropriate amount of lemon juice, and then add 35g of fine sugar in batches to beat the egg whites to a wet and dry state
18.
Pour the two coffee-colored cake batters that have not been used up before into the remaining egg yolk batter
19.
Stir well
20.
Then add 2 teaspoons of coffee liquid
21.
Continue to stir evenly
22.
Add the egg white paste that has not been used up before, and take a little freshly beaten egg white paste and add it to the egg yolk paste
23.
Stir until roughly even
24.
Then pour it into the remaining egg white bowl
25.
Continue to mix evenly, the cake batter is ready
26.
Pour the cake batter into the baking tray and shake it lightly several times
27.
Then put the baking tray into the second level of the oven, 170 degrees for about 20 minutes
28.
Cover the surface of the baking pan with a piece of greased paper after baking
29.
Immediately pull off the mold and quickly remove the oily paper on the cake
30.
Finally, cover the surface of the cake with a new greased paper and let it cool for later use
31.
Start making fillings: add icing sugar to whipped cream, and send at low speed until 7~8 to distribute
32.
Pour all the remaining coffee liquid into the cream
33.
After mixing well, it will be coffee flavored cream
34.
Cut the top and bottom ends of the cake slice into 45-degree beveled edges, and lightly make a few marks on the surface of the cake body
35.
Spread the cream evenly on the cake slices, and pay attention to leaving a blank at the end.
36.
Carefully roll up the cake slices and wrap them in greased paper, put them in the refrigerator and freeze and shape them and then cut them into pieces.
Tips:
1. The coffee powder used in the preparation, I use a bag of pure coffee powder, 1.8g/bag, and a total of 5 bags totaling 9g;
2. The coffee liquid made at the beginning is used in the spots coloring, cake coloring and cream flavoring, and the amount is described in the steps;
3. The separated protein should be stored in the refrigerator when not in use; then, please refrigerate and store it when it is not used temporarily;
