Polka Dot Cake Roll
1.
Brush a little vegetable oil on the inside of the baking pan (outside the formula), then put the printed wave-dot pattern into the baking pan, and then spread a layer of oil paper on it, and set aside
2.
Mix cocoa powder and hot water and stir well, set aside
3.
Pour the separated egg yolk into a small basin, add the required 20g fine sugar
4.
Whipped evenly
5.
Pour in corn oil and beat evenly
6.
Pour the milk and continue to beat evenly
7.
Sift in low-gluten flour
8.
Beat into a uniform egg yolk paste
9.
Scoop out two tablespoons of egg yolk paste and pour it into a small bowl
10.
Pour in the cool cocoa liquor
11.
Stir evenly, set aside
12.
Pour an appropriate amount of lemon juice into the egg whites, add sugar in three times and beat until it is dry and foamy
13.
Scoop about 6 tablespoons of egg whites from the cocoa yolk paste
14.
Stir evenly
15.
Put the cocoa batter into the piping bag, and extrude the dot shape according to the pattern on the baking tray
16.
Put the baking tray into the middle of the preheated oven, 170 degrees for about 1 minute
17.
Bake out and let cool for later use
18.
Take about 1/3 of the egg white and pour it into the egg yolk paste
19.
Stir until roughly even
20.
Pour it back into the egg white bowl
21.
Continue to stir evenly
22.
Pour the mixed batter into a cool baking pan, smooth the surface and shake it a few times
23.
Put the baking tray into the middle of the oven, 170 degrees for about 20 minutes
24.
Put a layer of oil paper on the surface after baking
25.
Remove the greased paper from the bottom of the cake immediately after inverting, cover with a new layer of greased paper on the surface, and let cool for later use
26.
Add powdered sugar to the whipped cream and whip
27.
Cut the edge of the cake diagonally to 45 degrees, make a few strokes on the surface of the cake, spread the whipped cream on the surface of the cake, and place the mango cubes for filling
28.
Roll up the cake, wrap it in oil paper, put it in the refrigerator, and cut it into pieces after setting
Tips:
1. Squeeze the remaining cake batter, you can mix it directly into the batter of the back cake body, or you can use a paper cup to bake a small cake separately;
2. Don't wait for the baked cake to be completely cold before rolling it, it will crack easily;
3. When spreading the cream, pay attention to leaving a certain space at the end of the cake. In addition, it can be slightly thicker at a distance from the head. The fruits are also placed in this position, so that it will be easier to roll;
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