How to make cow pattern cake roll

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  1.Prepare various ingredients.

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  2.Take two clean and water-free basins and separate the egg white and egg yolk.

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  3. Add milk, corn oil and sugar to the egg yolks and stir evenly with a manual egg beater.

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  4.Sift in low-gluten flour and baking powder and mix well.

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  5. Add cream of tartar to the egg whites and beat with an electric egg beater until fish-eye bubbles form.Add 30 grams of sugar and continue beating.

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  6.Add another 30 grams of sugar and beat until wet foam, then lift the egg beater The protein that is brought up is curved and pointed.

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  7. Take 30 grams of egg yolk paste, add 5 grams of milk and mix well.

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  8.Add 2 grams of cocoa powder and mix well.

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  9.Take twice as much egg white as the cocoa egg yolk paste and mix evenly.

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  10.Pour the remaining egg white into the egg yolk paste.

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  11. Stir evenly, do not stir in circles to avoid defoaming.

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  12. Cover a baking sheet with tin foil, and use a small spoon to pour the mixed cocoa paste one by one Pour the spoon onto the baking sheet irregularly, preheat the oven to 180 degrees, put it in the middle rack of the oven and bake for one minute to set it.

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  13. Pour the mixed egg yolk paste into the baking pan and scrape the surface flat.

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  14. Continue to bake at 180 degrees for about twenty minutes.

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  15. Take out the baking sheet and drop it twice.

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  16.Invert the baking pan onto the baking grid and remove the tin foil.

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  17.Cover a layer of oil paper on top.

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  18.Turn over again, remove the grilling net and let cool.

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  19. Apply the cream evenly.

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  20.Use a rolling pin to roll up the oil paper in the opposite direction and push the cake roll forward.

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  21. After rolling, re-roll the cake with oil paper and put it in the refrigerator to chill and set.

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  22. Cut into pieces and eat.I used a fruit plate from Lexiang Ceramics, which I dismantled.It’s also great to use!