Marble Cake Roll
1.
10 grams of chocolate chunks are melted into liquid with insulated water (if there is no chocolate, 5 grams of cocoa powder can be added to 10 grams of hot water and stirred until there is no dry powder).
2.
Beat the egg tray and wipe it with Tianxi rose paper until it is water-free and oil-free.
3.
Take the eggs out of the refrigerator and wipe them clean with Tianxi Meihua paper.
4.
Separate the egg whites and egg yolks (the egg beating tray should be water-free and oil-free, and there should be no bit of egg yolk in the egg white, otherwise it will not be sent).
5.
Add milk and corn oil to the egg-beating bowl, and stir the egg clockwise evenly (it must be fully emulsified, and no oily flowers can be seen in the liquid).
6.
Sift in low-gluten flour, use egg to mark "Z" or "oblique 1" and mix well (do not mix in a circle to avoid gluten).
7.
Add the egg yolk to the roux.
8.
Stir evenly with egg extract until there are no particles.
9.
Then use a spatula to mix until it is delicate and smooth: lift the spatula, the traces of the batter flowing down will not disappear immediately.
10.
Add 4 drops of lemon juice to the egg whites (wash the lemons and dry them with Tianxi Rose Paper).
11.
Wipe the gold plate clean with a piece of paper. Preheat the oven for 10 minutes.
12.
The egg whites are beaten with an electric whisk from "low-medium-high-low speed", adding sugar in 3 times: beat until thick foam and add 1 part of sugar; beat until small foam, add 1 part of sugar, and continue to beat.
13.
Stir until there are slight lines, add the remaining sugar, and send at low speed.
14.
Send it to wet foaming (present: big hook state), (when novices send it, the final stage is: low speed, stop and check the status at any time, so as not to over-send and break when the final volume).
15.
Take one third of the egg white and add it to the egg yolk paste.
16.
Use a spatula to stir evenly from bottom to top to avoid defoaming.
17.
Stir the cake batter, then pour it back into the remaining egg whites, and quickly stir evenly.
18.
The cake batter is ready.
19.
Put 2 scoops of cake batter into the cocoa batter and mix well.
20.
Pour the cocoa cake batter into the original cake batter.
21.
Stir a few times with a spatula.
22.
Pour the batter slowly from a high place into the gold pan (recommendation: novices put greased paper on the gold pan), lift the baking pan and shake it, spread the batter evenly (you can also use a small scraper to smooth it), shake it a few times to remove bubbles.
23.
Put it in the preheated oven, upper and lower fire middle level, bake for about 25 minutes.
24.
After baking the cake until the surface is golden brown, take it out, shake it slightly, use a stripping knife to make a circle, put greased paper on the surface and buckle it upside down on the wire rack (if greased paper is available, quickly drag the cake piece together with the greased paper out of the baking tray and place it On the drying rack), cover the surface with a clean greased paper).
25.
While the cake roll is still warm (about 40 degrees), immediately tear off the oily paper at the bottom, and float the oily paper that has just been torn off on the cake slice. Cut one side of the cake diagonally (the side that is cut diagonally will be placed when it will be rolled). At the end), lightly cut about 2 cm on the side close to the body (do not cut).
26.
Use a rolling pin under the oil paper at one end of the cake slice, and slowly roll the oil paper against the rolling pin toward you (press the beginning of the egg roll and shape it), roll it toward you, and push the cake forward to roll it up; Pinch the two ends of the good cake roll tightly and put it in the refrigerator for half an hour.
27.
You can also put a small amount of cream (or jam) on top of the cake, then apply a layer of cream, roll it up with the help of a rolling pin, and fix it with greased paper and keep it in the refrigerator for more than 30 minutes. After a little hard, slice it (with a hot knife) Boil it with water or fire it, wipe it clean and heat it after every cut, and cut it beautifully without any drag.)
28.
Finished product
Tips:
1. Choose 65g for eggs.
2. Separate the egg yolks and egg whites and place them in clean oil-free basins.
3. When the novice is sending it, it should be sent at a low speed in the final stage. Stop and check the sending status at any time, so as not to over-send it and break during the final roll.
4. Both egg custard and spatula can be turned and mixed. Pay attention to the mixing method to avoid defoaming.
5. Whip the egg whites to wet foaming. When the egg beater is lifted, the egg whites are relatively soft and fluid.
6. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation. Be careful not to overbake the cake rolls, so as not to be too dry and hard to roll up.
