【giraffe Striped Cake Roll】

【giraffe Striped Cake Roll】

1. Put a patterned silicone mat on the baking tray, and then spread a layer of greased paper on the surface, and fold it all around, set aside

2. Add 35g of fine sugar to the egg yolk and beat it until the color becomes lighter and the volume becomes larger

3. Pour in corn oil

4. Pour milk

5. Sift in low-gluten flour after beating evenly

6. Continue to beat evenly

7. Add a few drops of lemon juice to the egg whites, add granulated sugar in portions and beat until it is wet and dry, and set aside

8. Take 1/4 egg yolk batter, add cornstarch

9. Whipped evenly

10. Take 1/4 egg white and pour in the egg yolk batter that has just been made

11. well mixed

12. Put the batter into the piping bag, and then cut an opening about 5mm wide at the head of the piping bag

13. Then extrude the shape on the baking pan according to the pattern of the bottom layer of the oil paper, send the baking pan into the middle layer of the preheated oven, bake at 170 degrees for about 1 minute, and let it cool for later use.

14. Add cocoa powder to the remaining 3/4 egg yolk batter

15. Stir well

16. Pour in the remaining original color egg yolk batter

17. Mix well and it is the cocoa batter

18. Pour the cocoa batter into the remaining 3/4 egg whites and mix well to make the cocoa cake batter

19. Pour the cocoa cake batter into a cool baking pan, tap the bottom of the pan a few times, send it to the middle layer of the preheated oven, 170 degrees for 15 minutes

20. After being out of the oven, lightly drop the bakeware from a height of 20cm

21. Then stretch the greased paper to remove the cake slices from the baking tray, and uncover the greased paper around the cake slices

22. Cover the surface of the cake slice with a clean greased paper, use a tool to invert the cake and remove the greased paper on the side with the pattern

23. Turn over the cake slice again, use a knife to cut off the two short edges of the cake slice at a 45 degree angle, and make a few strokes on the cake body

24. Add icing sugar to the whipped cream and whip, spread evenly along one side of the cake slice, leaving the last tail about 3cm wide without cream

25. Place an appropriate amount of blueberries on the head of the cake slice, then slowly roll it up with a rolling pin, and finally wrap it in clean oiled paper. After refrigerating and shaping, it can be cut into pieces.

26. Place an appropriate amount of blueberries on the head of the cake slice, then slowly roll it up with a rolling pin, and finally wrap it in clean oiled paper. After refrigerating and shaping, it can be cut into pieces.

Tips:

1. Use the cook machine to beat the egg whites, be sure to watch it carefully, reduce the speed and beat slowly when it reaches the desired state;
2. When mixing the cocoa powder into the egg yolk batter, be sure to sift it first, otherwise the noodles will have small insoluble lump residues like I did;
3. When rolling, you should do it when there is still some residual temperature, and it will be easy to crack when it is completely cool before rolling;