Polka Dot Cake Roll

Polka Dot Cake Roll

1. Prepare the required materials.

2. The yolk and egg white are separated and put into oil-free and water-free containers.

3. Mix pure milk and corn oil, add egg yolk, and stir evenly with egg soot.

4. Sift in low powder and beat with egg whipping until there is no dry powder.

5. Add a few drops of lemon juice to the egg whites and add fine sugar.

6. Use an electric whisk at low speed until wet foaming.

7. Take one-third of the meringue into the egg yolk paste and stir evenly.

8. Pour the mixed cake batter into the remaining meringue and stir evenly.

9. Take a small amount of mixed cake batter, add coloring matter, stir and evenly put it into the piping bag.

10. Squeeze the pink cake batter on a non-stick baking pan and squeeze out small dots.

11. Put it into the middle layer of the preheated oven and heat it up and down at 150 degrees for 1 minute.

12. Take it out, pour in the cake batter, smooth it, and shake it lightly to produce large bubbles.

13. Put it into the middle of the oven and heat up and down at 150 degrees for 35 minutes.

14. After baking, put on heat-insulating gloves and take out the baking pan, buckle it upside down on the grill, and release it to the greased paper after cooling down.

15. Turn the cake over, squeeze the condensed milk on the cake body, and spread evenly.

16. Roll up the cake with the help of a rolling pin, wrap it in greased paper, and put it in the refrigerator to set for more than 30 minutes.

17. Take out the cut pieces and eat.

18. Finished picture.

19. Finished picture.

Tips:

Please adjust the temperature according to the temperament of your own oven; each egg with shell is about 56 grams; the baking tray is Sannengwu Nuo UN10006; the ordinary baking tray should be lined with greased paper.