Little Sexy Leopard Cake Roll
1.
Prepare the raw materials, separate the egg white and protein, and put them into clean, water-free and oil-free egg beaters. Pour the milk and salad oil into the egg-beating bowl, draw a "Z" and stir evenly.
2.
Sift in low-gluten flour, draw "Z" and mix well.
3.
Add egg yolk, draw "Z" and stir until it becomes smooth and smooth.
4.
Add powdered sugar to the egg whites in 3 times and beat until moist and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at a medium speed, a little pattern appears, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until the beak appears when the whisk is lifted.)
5.
Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.
6.
Pour it back into the meringue and continue to mix well with a rubber spatula until no trace of egg white is visible and the batter is smooth and smooth.
7.
Take out 2 tablespoons of batter, put them in two bowls, add bamboo charcoal powder and cocoa powder, and mix evenly to form black and brown batter. Put them into the piping bag.
8.
Put a tarp on the top of the baking pan, draw a pattern with black and brown batter, send it to the preheated oven, heat up and down at 170°C, bake for 2 minutes to set.
9.
Take out the baking pan, pour the original color batter into the baking pan, flatten it slightly with a spatula, and shake it twice.
10.
Put it into the oven, heat up and down at 170℃, and bake for 18 minutes.
11.
After the cake roll was out of the oven, it fell from a high place and shook out the heat. When unmolding, put a piece of greased paper on the baking net, and buckle the cake roll directly on the greased paper. Remember to cover it with greased paper to prevent it from drying out. It seems that the bottom of the towel is in place.
12.
The effect of the tarpaulin can no longer be praised.
13.
Let's make the cream filling while the cake roll is cooling. Add all the powdered sugar to the whipped cream and send it to the piping state.
14.
Spread a layer of cream filling evenly on the cake body with a spatula, and then build a small hill with cream filling on the side 1/3 closer to you.
15.
Roll the cake with the help of a rolling pin and put it in the refrigerator for an hour to set.
16.
The shaped cake roll is ready to be eaten after cutting it into pieces.
Tips:
1. The egg batter is more delicate after use.
2. Dispense the meringue until there is a small hook. Cake rolls that have been overspent are easy to crack when they are rolled.
3. Please adjust the baking time and temperature according to the temper of your own oven.
4. Because I want to make O-shaped rolls, I use a lot of cream. If you make an ordinary e-roll, you can use 200-250g of cream.
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