Giraffe cake roll

Giraffe cake roll

Introduction:

Production steps:

Step 1: separate the egg white and yolk, take the yolk and add 10 grams of sugar, stir well, continue to add water and salad oil, stir well.

Step 2: sift the low flour and salt, mix them into the egg, and stir well. Preheat the oven to 180 ℃ in advance.

Step 3: add a few drops of lemon juice into the egg white, make a big bubble, and then add the remaining 30 grams of white sugar into the egg white in several times until nine minutes.

Step 4: quickly mix 1 / 3 of the egg white into the yolk paste, then pour it back into the rest of the egg white, cut and mix evenly.

Step 5: put a small amount of mixed cake paste into the flower mounting belt, draw irregular grid on the baking tray with oil paper, bake in the oven for about 1 minute, and take out.

Step 6: add cocoa powder to the rest of the cake paste, stir well, pour it on the baked grid, scrape it flat, and then gently knock on the baking tray to make bubbles come out.

Step 7: bake the middle and upper layers of the oven for about 15 minutes until the batter is cooked and the skin is not sticky. Remove the oil paper and let cool. Take another piece of oil paper, place the cake piece with the grid pattern downward, sprinkle with fruit grains, spread with cream, roll it up, refrigerate in the refrigerator for more than 1 hour, and then slice it for consumption.

Materials required:

Eggs: 2

Water: 20g

Low powder: 35g

Cocoa powder: 10g

Whipped cream: moderate

Fruit grains: right amount

Sugar: 40g

Salad oil: 20g

Lemon juice: a few drops

Salt: 1 / 10 teaspoon

Note: 1, no cream can be replaced with jam. 2. The actual temperature of the oven is adjusted according to the oven. 3. The above is the amount of 6-inch baking tray. If the size of baking tray is different, it can be increased or decreased in equal proportion.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet