Polka Dot cake roll(bo dian dan gao juan )

Polka Dot cake roll

Introduction:

"This is the first time I've put flowers on a cake roll. The rest of the cake paste is made with Chiba pattern. It feels so beautiful. Although it was the first time to draw a line, because the mouth of the flower mounting bag was cut a little too big, and when I squeezed out the egg paste, I didn't draw the line evenly enough. It seems that we need to do more. I made several cakes and slowly observed the changes of oven and cake. Last time I baked it at 175 ℃ for 15 minutes. Turn it down this time and bake for about 20 minutes. You should also pay attention to protein whipping. When coarse lines appear, you have to take up the egg beater to check the protein condition for a few minutes. If you overdo the whipping, the hard foam will not roll up. Ingredients: 60g low flour, 4 eggs, 80g soft sugar, 60g milk, 15g corn starch. Ingredients: 1 tbsp cocoa powder, 1 / 2 tbsp Tata powder, proper amount of jam

Production steps:

Step 1: Add 20 grams of soft sugar into the milk and mix well until it dissolves.

Step 2: add corn oil and mix well.

Step 3: separate the four yolks and mix well.

Step 4: sift the flour twice and mix well.

Step 5: mix the egg yolk paste.

Step 6: separate the protein in an oil-free and water-free basin and add Tata powder.

Step 7: add the remaining 60 grams of soft sugar in three times, beat to nine and distribute.

Step 8: take the cocoa powder, add a little water and boil.

Step 9: Take 1 small spoonful of egg yolk paste, 1.5 spoonful of egg yolk paste and mix well, then put them into the flower mounting bag.

Step 10: spread oil paper on the baking tray. Squeeze on coco point. Bake at 175 ℃ for 1 minute.

Step 11: take one third of the protein paste and add it into the egg yolk paste. Mix well by cutting and mixing.

Step 12: return to the protein bowl and mix well.

Step 13: pour the batter into the baking pan.

Step 14: preheat the oven to 160 degrees and bake for 20 minutes. Look at the time on the cake.

Step 15: after baking, turn back and tear off the oil paper.

Step 16: spread the jam on the cake and cut it lightly.

Step 17: roll up the cake with the help of a rolling pin. Make the oil paper longer. Roll it up first.

Step 18: the rolled cake can be wrapped in oil paper and put into the refrigerator for shaping.

Materials required:

Low gluten flour: 60g

Soft sugar: 80g

Corn starch: 15g

Tata powder: 1 / 2 tsp

Eggs: 4

Milk: 60g

Cocoa powder: 1 tbsp

Jam: right amount

Note: 1, protein paste to send attention, do not play for the hard state oh. Pick up the egg beater and make a small hook. It's not a straight triangle. 2. The temperature and time of the oven shall be subject to your own oven.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Bo Dian Dan Gao Juan