Green Lace Polka Dot Cake Roll
1.
Separate the egg whites and egg yolks, add 1 g of salt and 10 g of sugar to the egg yolks and beat them evenly.
2.
Add 50 grams of salad oil in 3 times, and beat evenly after each addition.
3.
Add the milk in two portions, and beat evenly after each addition.
4.
Sift in low powder.
5.
Stir until there are no particles.
6.
Add a few drops of lemon juice to the egg whites, beat with an electric whisk until large bubbles are formed, add 1/3 of 50g sugar.
7.
Whisk until the volume increases by about 1 times, add 1/2 of the remaining sugar when the bubble is relatively fine.
8.
Whisk until the volume increases by about 1 times, add 1/2 of the remaining sugar when the bubble is relatively fine.
9.
Continue whipping until the surface becomes grainy and add the remaining sugar.
10.
Whip until wet foam, with long sharp corners, not very straight, and the undercut will not fall off.
11.
Take about 15 grams of egg yolk paste and put it into a small bowl,
12.
Add green pigment and mix well,
13.
Take about twice the volume of egg yolk paste and add it to it, and stir evenly.
14.
Prepare a piping bag and put it in the small bottle, fill the cake batter with pigment, cut a small mouth, tie a knot in the upper part of the space, and draw the lace and polka dots on the baking tray. Put it into the oven 170 and bake it for about 2 minutes.
15.
Now let’s mix the cake batter, take 1/3 of the egg white and add it to the egg yolk batter
16.
Use a rubber spatula to stir up from the bottom like a stir-fry, then cut and mix. Do not draw circles to avoid defoaming. Pour the mixed egg yolk paste into the egg whites and stir evenly until the egg whites and egg yolks are completely integrated.
17.
Take out the roasted lace.
18.
Pour the mixed cake batter into the baking pan, smooth the surface, then lift it up and shake it twice to eliminate the bubbles on the surface, send it to the oven at 170 degrees and bake for 15 minutes.
19.
Take out the upside down on the greased paper.
20.
Buckle it back on another piece of greased paper and smear it with jam.
21.
Slowly roll up from one end, put it in the refrigerator and set it for about 1 hour after it has completely cooled down. It can be cut into sections for consumption.
