Polka Dot Pineapple Cake Roll

Polka Dot Pineapple Cake Roll

1. Separate the egg yolks and add 20 grams of sugar to beat evenly. So that the sugar and egg yolk are fully fused.

2. Add vegetable oil and stir well.

3. Then add pure milk and stir well.

4. Finally, add low powder to the egg yolk liquid and stir evenly.

5. Separate the egg whites and add a few drops of white vinegar.

6. Use an electric mixer to stir in a circular motion at low speed. In the meantime, when you start to make big bubbles, add 10 grams of white sugar and stir well, then add 10 grams of white sugar to continue to beat, and finally add 10 grams of white sugar and beat until dry foaming. At this time, a small sharp corner can be pulled out with a stirrer.

7. In layman's terms, a chopstick can be inserted without falling. It used to be called a complete Shirley bubble.

8. Then, add 1/3 of Shirley Awamori to the egg yolk and stir evenly.

9. Then pour all the remaining Shirley foam into the egg yolk liquid and stir evenly without stirring to avoid defoaming.

10. This is a cake batter that is evenly mixed.

11. Start another pot, put the chocolate in, and turn the gas stove to a minimum.

12. Take a bowl and place 2 tablespoons of cake batter in the bowl.

13. Add chocolate liquid

14. Stir evenly into a chocolate paste.

15. Put the chocolate paste into a piping bag, and cut off the tip to make a small bite.

16. Extrude small dots about 1 cm in diameter on a baking sheet covered with greased paper according to the diamond-shaped distance. Then put it in the oven and bake at 180 degrees for 1 to 2 minutes.

17. Then pour the cake batter on the shaped wave points, smooth it, and put it in the oven at 150 degrees for 20 minutes.

18. Immediately after taking out the baked cake, buckle it upside down on the grill, and remove the greased paper while it is hot.

19. This is the cake after removing the oil paper.

20. Then coat the cake with a thin layer of pineapple jam, and cut a deep cut with a knife at the beginning of the curling edge to make it easier to roll up.

21. When rolling up, you can use a rolling pin to roll the greased paper in the opposite direction so as to push the cake to gradually roll up.

22. The rolled cake roll can be rolled up with a piece of new greased paper or baked greased paper, rolled up and wrapped, and placed in the refrigerator freezer to freeze for 20 minutes.

23. The shaped egg rolls can be cut into sections or slices by removing the greased paper. That is, all the cake rolls are made.

Tips:

1. Note that when stirring the egg whites, it is best to whip in a circle in one direction, as it is easier to beat.

2. After adding the flour and adding egg whites and sherry to the egg yolk paste, don't stir it, just turn it upside down and mix evenly. Such as stirring, it is easy to cause the Shirley bubble to defoam, thereby affecting the rise of the cake.

3. Peel off the oily paper while it is hot to prevent the wave spots from sticking.

4. Rolling the cake while it is hot is easier to avoid cake cracking.

5. If the flour has not been sieved, it is best to let the egg yolk paste stand for about 10 minutes after mixing well to fully melt the flour to avoid small bumps in it.

6. You can add white vinegar or lemon juice when stirring the egg whites.