Giraffe cream cake roll-You Are Foodie

By Violet
15

Giraffe cream cake roll

After a period of rest, the painted cake roll has made a comeback. Every time I go to the zoo, I like to see the lovely giraffe. Moreover, its markings are also very special. Today, I will make a towel roll with Giraffe pattern! Children will love it!

Main Ingredients

Lemon juice or white vinegar 2 drops (not necessary)
Cocoa powder 10g
corn starch 1 tsp
water 60ml
salad oil 40ml
berry sugar 35g (egg yolk paste)
Egg white 4
egg-yolk yellow 3
low-gluten flour 80g

Auxiliary Ingredients

Tips for making painted cake rolls:1. Add some corn starch to make the batter not easy to defoaming.2. You can put a piece of pattern paper under the baking tray to squeeze all kinds of patterns!3. The oil paper must be coated with oil so that the pattern will not stick away.4. In the past, people used to knock the baking pan on the table to produce big bubbles, which made a crackling noise. It turned out that you can knock the bottom of the baking pan with your hands, so that you can produce big bubbles again without disturbing others!5. After removing the baking paper from the oven, cover it back. Otherwise, the surface is easy to crack when it is dry and easy to break when it is rolled.6. The cake roll can be rolled up more perfectly with a few shallow cuts on the cake body.7. Brushing a layer of syrup is also to prevent the surface of the cake from drying, and make the taste better.8. When cutting the cake roll, pour hot water on the knife to cut it perfectly.

Step 1 . Prepare the materials, separate the egg white and yolk (take 4 egg whites and 3 egg yolks), and add 35g fine granulated sugar to the egg yolk

Step 2 . Beat with an egg beater until foamy

Step 3 . Then add water, salad oil and lemon juice in turn and stir well

Step 4 . Sift low gluten flour and corn starch into the egg yolk paste

Step 5 . Mix with an egg beater to make a uniform batter

Step 6 . Add 30g fine granulated sugar to the protein twice and beat until it foams wet

Step 7 . Lift the egg beater to show a sharp angle

Step 8 . Take one third of the beaten egg white and put it into the egg yolk paste. Stir well

Step 9 . Then pour the batter back into the remaining two-thirds of the protein

Step 10 . Continue to stir into a fine paste

Step 11 . Take a small amount of original batter and put it into the flower mounting bag, and cut a small mouth at the sharp corner

Step 12 . Paint a giraffe stripe pattern on the baking tray covered with oil paper, put it into the oven preheated at 170 degrees and take it out for 1.5 minutes

Step 13 . Sift cocoa powder into the remaining batter and stir it into a uniform cocoa batter

Step 14 . Pour the cocoa batter into the barbecue pan with good stripes

Step 15 . Smooth the surface of cake paste with a scraper

Step 16 . Pick up the baking tray and pat the bottom with your other hand to make big bubbles

Step 17 . Put it into a preheated 170 ° oven, heat it up and down, and bake it for about 17 minutes

Step 18 . The baked cake slices are immediately buckled on the drying rack to prevent retraction

Step 19 . Tear off the oil paper while it is hot and cover it back, so as to prevent cracks when rolling

Step 20 . When it cools down and there is no temperature, put a piece of clean oil paper upside down

Step 21 . Melt the coarse granulated sugar with hot water, and then add a spoonful of rum to make rum syrup after cooling

Step 22 . Peel the edges around the cake and make shallow knife marks on the cake slices at an interval of 2cm

Step 23 . Brush with rum syrup

Step 24 . Cream the animal light cream with fine granulated sugar over the ice and wipe it on the cake with a spatula

Step 25 . Roll it up slowly, wrap it in paper and put it in the refrigerator for 1 hour to finalize the shape

Step 26 . The beautiful cake roll is ready!

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