Giraffe cream cake roll(zhang jing lu wen nai you dan gao juan )

Giraffe cream cake roll

Introduction:

"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 appearance of giraffe, and the stripes on its body are very special. Today, I'd like to make a towel roll with Giraffe pattern! Children will love it

Production steps:

Step 1: prepare the material, separate the egg white and yolk (take 4 egg white and 3 egg yolk), and add 35g fine granulated sugar into the yolk

Step 2: beat the egg beater until it bubbles

Step 3: 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 the batter evenly with the beater

Step 6: add 30g sugar into the protein twice until it foams wet

Step 7: lift the egg beater to show a sharp angle

Step 8: take one third of the protein, put it into the egg yolk paste, and mix well

Step 9: 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 the original paste and put it into the decoration bag, then cut a small piece from the sharp corner

Step 12: draw the Striped giraffe pattern on the oiled paper baking plate, put it in the oven preheated at 170 ℃ for 1.5 minutes and take it out

Step 13: sift cocoa powder into the remaining batter and stir to form a uniform cocoa batter

Step 14: pour the cocoa batter into the grilled plate

Step 15: smooth the surface of cake paste with scraper

Step 16: pick up the baking tray and tap the bottom with the other hand to make big bubbles

Step 17: put it into a preheated 170 ° oven and bake for about 17 minutes

Step 18: the baked cake slices are immediately buckled on the shelf to prevent retraction

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

Step 20: when there is no cooling temperature, put on a piece of clean oil paper and turn it upside down

Step 21: open the sugar with hot water, cool it, add a spoonful of rum to make rum syrup

Step 22: peel the edges around the cake, and make a shallow knife mark on the cake piece at an interval of 2cm

Step 23: brush a layer of rum syrup

Step 24: beat the cream of light animal cream and fine sugar on the ice, and wipe it on the cake with a spatula

Step 25: roll it up slowly, wrap it in paper and refrigerate for 1 hour

Step 26: the beautiful cake roll is ready!

Materials required:

Low gluten flour: 80g

Egg yolk: 3

Egg white: 4

Fine granulated sugar: 35g (egg yolk paste)

Salad oil: 40ml

Water: 60ml

Corn starch: 1 teaspoon

Cocoa powder: 10g

Lemon juice or white vinegar: 2 drops (optional)

Hot water: 20ml

Coarse granulated sugar: 10g

Black rum: 1 teaspoon

Animal cream: 180g

White granulated sugar: 20g

Note: the production of painted cake roll tips: 1, add corn starch is to make the batter is not easy to defoaming. 2. You can put a piece of pattern paper under the baking tray and squeeze all kinds of patterns to make it easier! 3. Oil paper must be coated with oil, so that the pattern will not be stuck away. 4. In the past, I used to knock on the table with a baking tray to make a big bubble. It was so loud that I could knock on the bottom of the baking tray with my hand. In this way, I didn't disturb others and I could shake out big bubbles again! 5. After the paper is torn off, it needs to be covered. Otherwise, the surface is easy to crack when it is dry, and it is easy to break when it is rolled. 6. A few strokes on the cake can roll up the cake more perfectly. 7. Brush a layer of syrup to prevent the surface of the cake from drying and make it taste better. 8. When you cut a cake roll, you can cut it perfectly by pouring hot water on the knife.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Zhang Jing Lu Wen Nai You Dan Gao Juan