Giraffe Cake Roll
by Yaya Yang Xiaochu
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. All the ingredients, separate the egg yolk and egg whites, and put them in two mixing bowls
2. Add fine sugar to the egg yolk paste and stir with a manual whisk
3. Add corn oil and milk in sequence, and mix and stir evenly after adding a raw material
4. Sift the low-gluten noodles into the egg yolk paste from a position 10 cm high from the mouth of the bowl, and stir until no dry powder is visible
5. Using a 15ml spoon, take 4 scoops of egg yolk paste into a small bowl
6. Cocoa powder is mixed with a little water to make a paste, set aside
7. Add the pasty cocoa to the egg yolk paste and mix well
8. Take out the egg whites from the refrigerator, add a few drops of white vinegar or lemon juice and beat until the fish is soaked in the eyes. Add the fine sugar for the first time, continue to beat until you can see the shallow lines, then add the sugar for the second time
9. Send at a medium speed until the egg whites become foamy and fine, and hit until the big hook pulled up by the egg whites bends down to indicate that the hair is ready, (pictured)
10. First prepare a small piping bag, take 2 scoops of meringue and egg yolk paste and mix them evenly. The meringue is one-half of the egg yolk paste. If it is too much, it will be too thin
11. Take a small cup to cover the piping bag, so that you can avoid rushing when you pour the batter. Cut a small mouth for the piping bag after you pour the batter. Don't cut too much.
12. Squeeze the original cake batter irregularly on the baking tray, put it into the preheated oven and heat up and down, the middle and lower layer is 170 degrees for 3 minutes. When it is out of the oven, it can be blown by a fan to cool it down
13. Pour 1/2 of the meringue into the egg yolk paste, and quickly stir from the bottom of the basin with a manual whisk from the bottom to the top. (Friends who are not accustomed to using a manual whisk, please use a silicone knife. Otherwise, don’t look for it. Me
14. Then pour the first mixed egg batter into the egg white paste, stir until the meringue is invisible, and mix it into a viscous chocolate sauce state, (must be turned quickly, or it will defoam as well)
15. Pour the cake batter into the mold, shake it lightly on the table top, and shake out bubbles. The oven temperature is 170 degrees from the top and bottom for 15 minutes.
16. I used Dongling Electric’s new oven DL-K38E, the cube oven body, because the low-fire has a perfect insulation board, so I am not afraid of scorching
17. After the oven is out, shake it from a height of 20 cm, shake out the heat, and buckle it on the grilling net, tear off the oil paper while it is hot, wrap the cake roll as if it is covered with sugar, and let it shape
18. Finished product
19. Finished product
Tips:1: The cake batter with chocolate is easier to defoam than the cake batter. The action must be light and fast. This temperature is for reference only. Please adjust it according to the temperature of your own oven. 2: If it is other ovens, put the middle layer and bake to avoid burning.
Buy on JD
Buy on Amazon