1. Egg yolk paste: 4 egg yolks, 90 grams of low-gluten flour, 20 grams of white sugar, 50 grams of corn oil, 50 grams of water. Protein paste: 4 egg whites, 60 grams of white sugar. Filling material: jam Decoration material: 5 grams of cocoa powder. , First separate the yolk and egg white of the egg
2. Add sugar to the egg yolk and stir until the volume is enlarged, the state is thick, and the color becomes lighter.
3.
Add corn oil (or odorless vegetable oil such as sunflower oil) in three times. Each time it is added, use a whisk until it is evenly mixed before adding it again. The egg yolk after adding corn oil is still thick (this step is the emulsification of egg yolk and oil).
Add water (or milk) and stir gently
4. Sift the low-gluten flour into the egg yolk three times
5. Stir evenly with a rubber spatula to form an egg yolk batter. Put the mixed egg yolk batter aside and set aside
6. The egg white bowl needs to be oil-free and water-free. Add 3 drops of lemon juice
7. Add 1/3 of the fine sugar when the egg whites are sent to the fisheye bubble state. Continue to beat and add the remaining sugar in two batches. Finally, the egg whites are sent to a wet foaming state (after lifting the whisk, the egg whites are pulled out of the curved sharp corners)
8.
Put 1/3 of the egg whites into a bowl of egg yolks, and stir evenly (from the bottom up, do not stir in circles).
Put another 1/3 of the egg whites into the egg yolk bowl and continue to mix evenly
9. Pour the well-mixed batter into the remaining egg whites, and stir again to make a chiffon cake batter
10. Scoop out a little batter, add cocoa powder, and make a batter
11. Pour the batter into a baking pan lined with tin foil or greased paper, smooth it, and shake it vigorously to let the big bubbles inside the batter escape
12. Put the cocoa paste into the piping flower substitute, draw parallel lines on the original batter, and then use a toothpick or chopsticks to draw the line back and forth vertically, that is, the Qianye pattern
13. Put the baking pan into the preheated 180 degree oven and bake for 15-20 minutes until the surface is golden
14. Let it cool out of the pot until it won't touch your hands
15. Undercut, make a few strokes to avoid cracking when rolled up. Then spread an appropriate amount of jam.
16. Then roll it up
Tips:The thickness of the Chiba pattern is determined by yourself. Chiba pattern can also be decorated with liquid egg yolk or caramel sauce.
