Cocoa Strawberry Chiffon Cake Roll-(28*28 Baking Tray)
1.
Beat the eggs: Beat the egg whites into a non-oil and water-free basin and refrigerate for later use. Add 15 grams of fine sugar to the egg yolks and stir in a circular motion with a whisk until there are no sugar particles;
2.
Wash 25 grams of cocoa powder with 80 grams of boiling water for later use. I use a spoon and mix until it is smooth and has no particles;
3.
Add 45g corn oil to the egg yolk and stir well;
4.
After the cocoa solution is allowed to cool, add it to the egg yolk and mix well;
5.
After sieving 60 grams of low powder, add it and stir in a zigzag shape until it is smooth and no particles; (I added it in about 8 times. Although there are many times, it is not easy to agglomerate.)
6.
Take out the egg whites from the refrigerator, add the fine sugar egg beater in three times and beat them at low speed (total 30g). Add them in three periods of "thick fish bubble shape", "delicate and smooth" and "obvious lines", and beat until Lift the bend and sharp corners of the whisk, do not continue to beat it (wet foaming). The cake roll needs to be soft to roll up. I beat it a bit today, but it cracked a bit after baking;
7.
The picture of the mixture was not taken, it was chiffon's mixing + cutting, do not stir in a circle, otherwise it will easily defoam, the mixture is sticky, and the fluidity is relatively small. (The oven can be preheated to 170 degrees Celsius after mixing) 28*28 baking pan is covered with oil cloth. The cake roll is a bit more troublesome, it needs to smooth the surface after pouring it into the baking tray. It is best to have a scraper. My scraper is burnt out, and the scraper used is okay. Anyway, smooth it out and shake it to remove the bubbles;
8.
Fire at 170 degrees Celsius for 18-20 minutes, if it is too humid, you can add a little time;
9.
After the oven is out, please shake off the heat (fall down at 10cm), and place it upside down on the grill to cool;
10.
Roll the cake together with the tarp. I have seen other recipes using a rolling pin to assist in the rolling. You can refer to it or roll it by hand (I'm all barehanded, and the cake roll of this recipe does not break at all);
11.
When the cake roll is shaped, make the filling: 100ml of cream plus 10g of fine sugar, and the strawberries are washed and cut in half (at this time, the supplies are disinfected, because they are eaten directly into the stomach). Open the cake roll, spread the cream (less wipe at the end), and arrange the strawberries in a vertical row on the initial side;
12.
Re-roll, pay attention to a little harder, the roll is loose, it is not easy to cut ~ refrigerate for a while, you can cut pieces, pay attention to the knife every time when cutting;
13.
It’s done*-*It’s that simple, you can also continue to decorate the surface~~
Tips:
1. Steps 1-5 all use a manual whisk, and you can stir arbitrarily before adding the flour;
2. In the step of adding flour, I am used to sift it in directly, because it is sifted well in advance, it feels difficult to mix evenly when adding it at one time.
3. There are a few points to beat the egg whites: there should be no water and oil in the basin! The egg white temperature is low and easy to pass! Sticking to the pot can avoid defoaming! A few drops of acidic substances such as lemon juice can be added to solidify when it is really impossible to beat...
4. The egg white of the cake roll can be foamed with moisture, that is, the sharp corners that are pulled up;
5. After pouring into the baking tray and smoothing, fill the four corners first, and then smooth one by one;
6. This recipe is not sweet, the cocoa taste is strong, you can add sugar if you like sweet~
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