Leopard Cake Roll
by Pineapple Nana
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. 1. Fully stir the milk and corn oil until emulsified
2. 2. Sift in the low powder and stir evenly with the Z-shape
3. 3. Add the egg yolk to the batter and mix well
4. 4. Mix white granulated sugar and corn starch in advance, add them to the egg whites in three times and beat them to the big bend.
5. 5. Take one-third of the egg white and add it to the egg yolk paste, stir evenly
6. 6. Pour all the custard batter into the egg white and mix evenly
7. 7. Add instant coffee powder and carbon black cocoa powder to hot water to make a paste
8. 8. Take a small amount of egg batter and mix with the two kinds of pastes evenly. Put oil paper in the baking pan to draw the leopard pattern. The pattern can be very random. A piece of paper below can be used for better positioning.
9. 9. Bake the pattern at 150 degrees and take it out for 1 minute. I have baked it for a long time, and the oily paper will not look so good when it is torn off
10. 10. Add the original egg batter and bake in the oven at 150 degrees for 18 minutes
11. 11. After taking it out, tear off the greased paper and smear the filling
12. 12. Just roll it up and refrigerate to shape it.
Tips:1. Don't bake the pattern for too long.
2. Instant coffee powder can be replaced with ordinary cocoa powder, as long as the color is appropriate.
3. The instant coffee powder should be heated with less water, it is easy to break.
