Guicc cake roll

Guicc cake roll

Introduction:

"Let's have a big cake roll. Do you think this pattern looks familiar? Hehe, that's right. It's the brand we all like. We are reluctant to buy this luxury brand. Let's make it into a cake and eat it to satisfy ourselves! It's also a good choice to send friends away

Production steps:

Step 1: make preparations in advance, put a printed pattern paper in the baking tray, and then spread a layer of oil paper on the surface. Separate 4 large eggs into yolk and egg white.

Step 2: first, make the yolk paste. In the basin, mix 60g warm water and 20g sugar until completely melted

Step 3: then add 45g corn oil and stir until well mixed

Step 4: sift in low gluten flour and mix well

Step 5: add in the yolk

Step 6: mix into a thick paste so that the yolk part is ready.

Step 7: next, make the protein part and put 4 egg whites in a clean basin

Step 8: add 60g of sugar in batches and beat with electric beater

Step 9: beat to wet foaming, lift the beater, the protein is curved, so that the protein paste is good

Step 10: put a large spoon of cocoa powder into a small bowl, and then add a small spoon of water

Step 11: turn into a dark cocoa paste and set aside

Step 12: three portions of batter, egg yolk batter and cocoa batter

Step 13: add 2 tablespoons of egg yolk paste to the cocoa paste

Step 14: mix well

Step 15: add 2 tablespoons of protein paste

Step 16: mix well with a scraper to form a cocoa egg paste

Step 17: put the cocoa egg paste into the flower mounting bag and cut a small hole in the front

Step 18: extrude the pattern on the baking plate according to the pattern, put it into the preheated oven 180 degrees, middle layer, and take it out immediately after 1 minute

Step 19: Take 1 / 3 of the remaining protein paste into the egg yolk paste and mix well

Step 20: mix the egg yolk paste and pour it into the remaining protein paste

Step 21: cut and mix evenly and mix completely

Step 22: then pour into the baking pan

Step 23: smooth it with a scraper, then shake it twice on the table to make the egg paste more evenly distributed! Then put it in the preheated oven 165 degrees, middle layer, about 20 minutes,.

Step 24: 24. After baking, take it out, buckle it upside down on the baking net, and tear off the oil paper

Step 25: spread a new large oil paper on the table. If the cake is not hot, put it on the oil paper in reverse and let the pattern below

Step 26: roll up carefully, refrigerate for half an hour, then open the paper and cut into pieces with a knife!

Materials required:

Eggs: 4

Low gluten flour: 85g

Corn oil: 45g

Warm water: 60g

Fine granulated sugar: 80g

White vinegar: a few drops

Cocoa powder: 1 tablespoon

Note: 1. When baking temperature is too high, or too long time will cause water loss, when the roll is easy to crack. 2. When it is hot, roll, this can also reduce the possibility of cracking. 3. First squeeze out the cocoa pattern and bake it for 1 minute, just let it shape a little!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet