Giraffe pattern cake roll(zhang jing lu hua wen dan gao juan )

Giraffe pattern cake roll

Introduction:

"The taste of cream, cake and cranberry complement each other. Giraffe pattern adds a little childlike taste to the cake. My son is very happy to eat."

Production steps:

Step 1: corn oil and milk, add three yolks, add 20g sugar, mix well

Step 2: add 40g of low flour in a and mix well (don't add cocoa powder first)

Step 3: add 1 tsp corn starch to a protein in C until it is dry and foamy.

Step 4: take a bowl of spoonful to make a spoonful of egg yolk paste, add 1 / 2 teaspoon of low flour in C, mix well. Mix well with the beaten protein cream and put it into the flower mounting bag.

Step 5: put silicone paper on the baking tray, and use the protein cream in the flower mounting bag to draw the white pattern on the giraffe on the silicone paper

Step 6: put the giraffe pattern in the preheated 170 degree oven for 1 minute, take it out and let it cool.

Step 7: add lemon juice or a few drops of vinegar to the three proteins in B, and add sugar in three times to beat until the protein cream is dry and foamy

Step 8: add the yolk paste in step 2 to the cocoa powder and mix well.

Step 9: add one third of the beaten protein cream into the cocoa egg yolk paste and mix well.

Step 10: pour back the protein paste and stir well

Step 11: pour the cocoa batter into the pre baked giraffe pattern baking plate, spread well, shake down the cake plate and eliminate the bubbles

Step 12: put it in a preheated oven and bake at 180 degrees for 20 minutes.

Step 13: when the cake is warm, tear off the silicone paper

Step 14: put a piece of clean silicone paper on the surface of the cake again, turn the cake upside down, put the light cream in D into the powdered sugar, beat it to 8, then spread it on the surface of the cake

Step 15: spread the soaked cranberries and roll them up

Step 16: put the rolled cake roll in the refrigerator for more than 2 hours, slice and serve

Materials required:

Yolks: 3

Fine granulated sugar: 20g

Corn oil: 40g

Milk: 60g

Black cocoa powder: 5g

Low powder: 40g

Protein: 3

Lemon juice: a few drops

Note: Ingredients: A: egg yolk 3 sugar 20g corn oil 40g milk 60g black cocoa 5g low flour 40g B: protein 3 sugar 40g lemon juice a few drops C: protein 1 corn starch 1 spoonful low flour 1 / 2 spoonful D: light cream 160g sugar 15g Cranberry right amount of learning and eating 1, must be good oil paper, so as to avoid baking cake sticking to oil paper, not easy to peel, because the protein paste is not sticky Often strong, bad oil paper will be difficult to separate the cake, resulting in giraffe pattern damage. 2. The baking time depends on the oven temperature

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zhang Jing Lu Hua Wen Dan Gao Juan