Polka Dot Cocoa Cake Roll

Name: Polka Dot Cocoa Cake Roll
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 50g milk; 5 egg; 10g cocoa powder; 50g Corn oil; 60g Sugar; Some salt; Some White vinegar; Some Strawberry jam

by A Apple Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I wanted to make this wave of cakes a long time ago, but I was too lazy to lose my head and feet, so I just baked omelets for the kids, not even rolling them. It was not until those few days when the children had a bad appetite and were obviously not interested in the delicious food I had already made, that I decided to give it a try. You know, a little new trick, children will be curious and will taste it. Furthermore, the taste of cocoa is also what he likes.
It's just that, there was a small mistake in the baking process, which has a slight impact on the finished product, hehe, I made a small remedy and kept it secret. "

Ingredients

80g Low-gluten Flour
50g Milk
5 Egg
10g Cocoa Powder
50g Corn Oil
60g Sugar
Some Salt
Some White Vinegar
Some Strawberry Jam

Polka Dot Cocoa Cake Roll

1. The white is separated from the yolk. (This is 5 eggs, one of which is still double yolk)

2. Add milk to the egg yolk and beat well, then add corn oil and beat well. (Manual whisk)

3. Sift in the low powder in portions.

4. Cut and mix until there are no particles.

5. Add a few drops of white vinegar and a little salt to the egg whites to make big bubbles at low speed. (Electric Whisk)

6. Add one-third of the sugar and turn to gear 3 at medium speed for about 2 minutes to produce fine foam.

7. Add another third of the sugar, and continue to beat for about 1 minute at the 3rd gear. The egg whites are sticky on the beaters, but the egg whites are still very soft.

8. Add the last third of the sugar and beat for more than 1 minute at level 3, lift the egg head, the egg whites are curved, and clear patterns can be seen in the egg bowl.

9. Continue to beat in gear 3 for about 1 minute, and the egg whites on the beater head stand upright, close to rigid foam.

10. Take one-third of the egg whites and put them in the egg yolk paste, cut up and down and mix. And preheat the oven to 150 degrees.

11. Mix the custard well.

12. Pour in the remaining egg white paste, cut and mix evenly.

13. Take a small part of the egg paste and put it in the piping bag.

14. Cut a small opening in the piping bag and squeeze it into a baking tray lined with tin foil. (I cut a bit too big)

15. Squeeze the remaining protein paste back into the basin, sift in the cocoa powder and mix well.

16. After two or three minutes, take out the baking tray. At this time, the batter has solidified by touching it with your hands. The oven turns 170 degrees.

17. Pour the mixed cocoa custard into the baking dish and put it in the upper layer of the oven.

18. About 25 minutes or so, let it cool out of the oven, spread the jam and roll it up with oiled paper, and put it in the refrigerator to shape. (When baking, cover with tin foil according to the situation)

Tips:
1. Pour the egg batter into the baking tray and shake it to make big bubbles.

2. Pay attention to the roasting time, so as not to have too deep color on the bottom, causing the same situation as mine, haha (if necessary, turn off the lower fire in time or add a baking tray to the bottom to avoid too deep color on the bottom and cause the wave spots to be unobvious)

3. I use Qihe 938N egg beater, which is much stronger than the previous one. Please master the time and gear according to the actual situation of your own egg beater.