Ingredients
Low-gluten flour ( 50g ) | Eggs ( 3 ) |
Corn oil ( 40g ) | Milk ( 40g ) |
Sugar ( 50g ) | Cocoa powder ( 10 grams ) |
Lemon juice ( a little ) | Custard sauce ( appropriate amount ) |
How to make giraffe cake rolls
1.Weigh the ingredients, add 20 grams of corn oil to 10 grams of cocoa powder and mix well
2.Milk added Mix 20 grams of corn oil and mix well, add 3 egg yolks and mix well, sift in flour
3.Egg white Add sugar and lemon juice and beat with a whisk until smooth and smooth
4.Take a little egg yolk liquid Add a little egg white, mix well and put it into a piping bag.Place a large piece of oil paper on the baking sheet and squeeze it into irregular patterns.Preheat the oven to 150 degrees and bake for 3 minutes
5. Add the egg yolk liquid to the cocoa powder and mix evenly
6.Add one-third of the egg whites and mix well, then pour it back into the egg whites and mix quickly.
7. Take out the baking pan, pour in the mixed cocoa egg batter and smooth it out.Lightly knock the baking pan twice to release the bubbles and put it in the oven at 150 degrees for 25 minutes
8. Take out the baked cake and place it upside down on the baking grid, tear off the oil paper and let it cool
9.Turn over the cooled cake, lightly make two small slits on one-third of both sides, do not make them all the way through, and touch the filling well
10.Slowly roll the cake wrapped in oil paper from one side, roll it tightly and tighten the two ends, put it in the refrigerator for 2 hours and then take it out Can be cut into pieces
Tips
Bake the white cake liquid for 3 minutes to set, then add the cocoa cake liquid and bake it.Score the cake twice to avoid cracking when rolling.You can add jam or cream and other fillings.The rolled cake should be placed in the refrigerator.2 hours to set✌
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