In The Fairy Tale World-giraffe Cake Roll
by sunxiaonan21
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Separate the egg yolks and egg whites into two oil-free and water-free egg-beating bowls. Put 35 grams of sugar into the egg yolks, mix well, then add water and oil, mix well, sieve in low powder and mix well. Requires no grainy flour.
2. Add a little white vinegar to the egg white first to remove the fishy smell. Use 40 grams of sugar to beat the egg whites. Pour in three times and beat them until they are foamy (pull out the curved barbs)
3. Mix the egg yolk paste and the egg white paste evenly, divide them into three times, put the first two egg yolk paste into the egg yolk paste, and pour the egg yolk paste into the egg yolk paste the last time, and cut and mix evenly.
4. Put some into the piping bag, put greased paper on the baking tray, squeeze out the pattern (anything, similar to the cross pattern on the giraffe), bake it in the oven for 1-2 minutes, preheat 150 degrees, and the skin is crusted.
5. Mix the cocoa powder into the remaining batter and mix well, remember not to draw circles. Pour into the baking dish. A few shocks produced bubbles.
6. The same is 150 degrees, the upper and lower fire middle level, about 20 minutes. After being out of the oven, tear off the oil paper and place it not too hot. On the top side, the 45-degree sheet is about 2cm thin, which is convenient for final bonding.
7. Make a cut from the 6cm and 14cm points on the other side. Be careful not to cut. You can apply more cream in these two places, and apply less in the previous step. Whipped the cream before (whipped with powdered sugar and light cream.)
8. Roll it up with oil paper, refrigerate for more than 4 hours, and slice it for consumption.
