Polka Dot cake roll
It's just an ordinary cake roll, but with a little embellishment, it looks much more lovely, doesn't it~Material Science:Cake body: 4 egg yolks, 40g corn oil, 20g fine granulated sugar, 80g low gluten flour, 70g milk, 4 pieces of protein, 45g fine granulated sugar, appropriate amount of lemon juice, 2G cocoa powder, 6G hot waterStuffing: 150g light cream, 15g powdered sugar, appropriate amount of mango kernels1. the remaining cake paste can be directly mixed into the batter of the back cake body, or finally bake a small cake with a paper cup;2. do not roll the baked cake until it is completely cool, which will easily crack;3. when applying cream, pay attention to leaving a certain space at the end of the cake. In addition, it can be a little thicker at a position away from the head, and the fruit can also be placed at this position, so it will be easier to roll;
Step 1 . Brush a little vegetable oil on the inside of the baking pan (in addition to the formula), then put the printed wave dot pattern into the baking pan, and then lay a layer of oil paper on it for standby
Step 2 . Mix cocoa powder with hot water and set aside
Step 3 . Pour the separated egg yolk into a small basin and add 20g fine granulated sugar
Step 4 . Stir evenly
Step 5 . Pour in corn oil and stir well
Step 6 . Pour in the milk and continue to stir well
Step 7 . Sift in low gluten flour
Step 8 . Beat the egg yolk into a uniform paste
Step 9 . Scoop out two tablespoons of egg yolk paste and pour into a small bowl
Step 10 . Pour in the cocoa liquid that has been cooled
Step 11 . Stir well, standby
Step 12 . Pour a proper amount of lemon juice into the egg white, add sugar three times and beat until it is dry and foamy
Step 13 . Scoop about 6 tablespoons of protein from the cocoa egg yolk paste
Step 14 . Stir evenly
Step 15 . Put the cocoa batter into the flower mounting bag and extrude the dots on the baking tray according to the pattern
Step 16 . Place the baking pan in the middle of the preheated oven, 170 ° C for about 1 minute
Step 17 . Leave the furnace to cool for standby
Step 18 . Pour about 1/3 protein into egg yolk paste
Step 19 . Stir until roughly uniform
Step 20 . Pour it back into the egg white bowl
Step 21 . Continue to mix evenly
Step 22 . Pour the batter into a cool baking pan, smooth the surface and shake gently
Step 23 . Put the baking tray into the middle of the oven, 170 ° C for about 20 minutes
Step 24 . Place a layer of oil paper on the surface after the furnace is discharged
Step 25 . Remove the oil paper at the bottom of the cake immediately after the buckle is reversed, cover the surface with a new layer of oil paper, and let it cool for standby
Step 26 . Add powdered sugar to the cream and beat
Step 27 . Cut the edge of the cake obliquely into 45 degrees, lightly cut the surface of the cake, spread light cream on the surface of the cake, and place the mango kernels for stuffing
Step 28 . Roll up the cake, wrap it in oil paper, put it into the refrigerator for refrigeration, and cut it into pieces for consumption after shaping
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