Two-color Polka Dot Cake Roll
1.
After the ingredients are prepared, the yolk and the white are separated, and the white is placed in the refrigerator for use. Low powder sieved once for use
2.
Print the picture of the polka dots in advance and place them under the linoleum
3.
Prepare a taller cup and put it in a piping bag
4.
Pour cocoa powder into the bowl
5.
After heating the water, stir until it is fine and particle-free. Cover with cling film for later use
6.
Add corn oil to milk
7.
Stir with egg custard until combined, stirring for about 3 minutes.
The liquid after complete fusion takes on a slightly viscous yogurt-like shape
8.
Sift in low powder
9.
Stir slightly until there is no dry powder, pour in all the egg yolks
10.
Use the egg to draw flowers in a zigzag shape and mix quickly and evenly. If there are small blobs, mix with a spatula.
11.
When the oven is powered on, select "Original Matcha Striped Chiffon" on the APP interface to start the oven. The oven will automatically enter the preheating stage first. The upper tube temperature is 170 degrees Celsius, the lower tube temperature is 170 degrees Celsius, and the time is 20 minutes. You can also directly set the temperature of the upper and lower pipes to 170 degrees on the machine operation panel, and preheat for 20 minutes
12.
Remove the egg whites from the refrigerator and add lemon juice
13.
Stir at high speed to coarse foam and add one-third of the sugar
14.
Continue to beat at high speed until the volume increases and the egg whites turn from transparent to white. Add one-third of the sugar
15.
Continue to beat until the egg whites have fine lines and add the final sugar
16.
For the beaten egg whites, there is a 3-4 cm big hook when lifting the beater head
17.
Take 10g egg yolk paste and 10g egg white paste and mix well
18.
Pour into the piping bag prepared in advance
19.
After cutting the piping bag, squeeze it on the paved tarpaulin according to the pattern of polka dots
20.
Bake in the preheated oven for 1 minute. After the oven is preheated, put the baking tray into the oven, and then use the APP to make the oven enter the wave-point baking stage (the upper and lower tubes are each 170 degrees Celsius, the time is 1 minute), or you can directly set the upper and lower tubes on the oven operation panel. 170 degrees, baking time 1 minute
21.
After baking, put the baking tray aside and use a small clip to clip out the paper printed under the tarp (the oven keeps running at 170 degrees)
Pour the chocolate paste into the egg yolk paste and mix evenly
22.
Now you can mix the egg yolk paste and meringue
23.
Take one-third of the meringue and put it in the chocolate egg yolk paste and mix evenly
24.
Pour the egg yolk paste back into the meringue and mix evenly
25.
The mixed cake batter is delicate and shiny
26.
Pour directly into the polka dot baking pan, smooth the surface with a scraper, shake it lightly and put it in the oven
27.
Through APP, the oven enters the baking stage (the upper and lower tubes are 170 degrees Celsius each, and the time is 20 minutes), or you can directly set the upper and lower tubes 170 degrees each on the oven operation panel, and the baking time is 20 minutes.
28.
After baking the cake body, let it cool slightly for about 10 minutes
29.
Seeing that the cake is falling around, you can buckle and tear off the tarp
30.
Then cover with a piece of greased paper to prevent moisture loss. Wait until it is completely cool before operating
31.
Whip the cream when it cools, add 250g whipped cream and 10g sugar into the egg-beater bowl
32.
Just send it to 9 for distribution
33.
The cold cake slices are turned upside down, and the unpatterned ones are on top
34.
Tear off the greased paper
35.
Start to apply cream, apply more cream on the side where you start to roll, and make the tail thinner
36.
After rolling it up with a rolling pin, refrigerate overnight and set the shape, cut off the leftovers on both sides (this step can be omitted), and you can start eating
Tips:
1. There are many items prepared in advance, you must be ready before you start making cake rolls, it is very troublesome to be in a hurry
2. Whip the egg whites must not be over-topped, the cake rolls made from the beaten egg whites are easy to roll and crack
3. Lemon juice is indispensable, can remove fishy and neutralize protein, and can help protein stability
4. In addition to cocoa powder, you can also use matcha powder. The result is a green background with white dots and a good roll, which is also very beautiful
5. Stir and mix by turning or cutting and mixing, do not draw circles, avoid defoaming
