Health benefits
Cocoa powder: fights cancer and prevents cancer
Eggs: protects eyes and improves eyesight
Ingredients
Corn starch ( 5g (use low-gluten flour if not available) ) | |
Cocoa powder ( 15g ) | Milk ( 50g ) |
Corn oil ( 40g ) | White sugar ( 80g ) |
Eggs ( 5 ) | lemon juice ( a few drops ) |
How to make cocoa cake rolls
1. Prepare all materials in sequence.If you don’t have cornstarch, just use low-gluten flour.It is best to take the eggs out of the refrigerator before use.The egg whites and yolks should be placed in two separate plates.The egg white plate must be free of water and oil.
2. First beat the egg yolk paste (if the weather is hot, you can put the egg whites in the refrigerator at this time) refrigeration).First add 20g of white sugar to the egg yolk paste and stir clockwise until evenly mixed, then add corn oil and stir evenly, then add milk and stir evenly.
3. After stirring the flour, corn starch and cocoa powder evenly, sift into the egg yolk paste and stir into a paste.
4. After the egg yolk paste is ready, add a few drops of lemon juice to the egg yolk white (if not available, you can Use white vinegar instead).Add the sugar to the egg whites in three batches and beat with an electric mixer to lift the corners.Pay attention when you apply it three times and don't apply it too dry.
5.Put one-third of the egg white paste into the egg yolk and mix it by turning it up and down.Evenly.
6. Pour the mixed egg yolk paste back into the egg white paste, and still stir it up and down.Evenly.Do not turn clockwise to avoid defoaming.
7.The cake batter is ready.Line a baking pan with oiled paper, pour in the cake batter, and shake until the surface is smooth and free of bubbles.
8. Preheat the baking pan to 160 degrees for five minutes.Bake the middle layer up and down for 25 minutes.After baking, turn it upside down, tear off the oil paper on the surface, cover it again and let it cool naturally.
9. When the cake is warm, turn the cake over and spread the jam evenly.Use a rolling pin (you can search for videos online for specific curls) and gently roll the cake, then wrap it in oil paper and put it in the refrigerator for one to two hours to set.
10. After refrigeration, take it out and cut into slices and arrange on a plate.The finished product picture is still very beautiful
11.Details.
12.Details.
Tips
1.Eggs can be refrigerated before use, as they are easier to separate.Don't let the egg yolk fall into the egg white, otherwise it will be difficult to pass (I have had such an experience, I accidentally dropped some egg yolk, and I was lucky, but it still didn't pass).The plate containing the egg whites should also be water-free and oil-free.
2.When making protein paste, white vinegar can be used instead if lemon juice is not available.Beat the egg whites in three times, adding 20g of sugar each time.
3.When mixing the cake batter, first add one-third of the egg whites into the egg yolk batter, mix evenly and then pour it back into the egg white batter.This will make it easier to mix evenly.When stirring, do not over-stir or stir for too long to avoid defoaming.
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