polka dot cake roll

2024-06-29 02:54:23  Views 1 Comments 0

Ingredients

Low-gluten flour ( 80g )
Eggs ( 5 )
Fine sugar ( 65g )
Water ( 55g )
Corn oil ( 55g )
Cocoa powder ( 2 grams )
Matcha powder ( 2 grams )
White vinegar ( 3 drops )
Strawberry jam ( Appropriate amount )

Pobble cake roll Method

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    1.First beat the eggs without oil In a basin without water

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    2. Put the corn oil and water into the egg yolk and mix well.

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    3.Sift the low-gluten flour into the egg yolk liquid

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    4.Use a manual egg beater to mix evenly until there are no dry powder particles

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    5. Next, beat the egg whites, add white vinegar to the egg whites, beat with an electric egg beater until coarse foam, add all the fine sugar at one time Beat for one minute, then speed up and beat until wet peaks

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    6. Finished When the meringue is lifted, the whisk has a large curved hook

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    7. Add the meringue to the egg paste in three batches中

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    8.Add the remaining meringue in sequence

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    9. Prepare two clean bowls, put a large spoonful of the mixed cake batter into each bowl (I use spoon)

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    10. Add the cocoa powder and matcha powder to the bowl and mix well.No dry powder particles

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    11. Preheat the oven to 160 degrees, add the stirred cocoa paste and matcha Use a small spoon to spoon the batter into the baking pan

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    12. Place in the preheated oven and bake Take it out in 4 minutes

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    13.Pour the cake batter into the baked polka dot baking pan In the oven, bake on the middle rack of the oven for 30 minutes on upper and lower heat

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    14.Time to take out

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    15.Take a piece of clean oil paper to cover it and turn the cake over

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    16.Then tear off the oil paper on it

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    17.Then turn the cake over and cut the surrounding sides flat

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    18. Spread strawberry jam

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    19.Then slowly Roll up and set aside for half an hour to set.In the summer, refrigerate for half an hour.

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    20.Then tear it Cut with greaseproof paper, beautiful

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