Coco Strawberry Cake roll

1

(a) Eggregation: Eggregation into oil-free and water-free basins for cold storage and egg yolk added to 15 grams of fine sugar with an egg-pumper to stir up white sugar-free particles

2

Twenty-five grams of cocoa powder flushed the spare with 80 grams of water, and my spoons were smoothed to the ground

3

(b) full and even mixing of 45 g corn oil in yolk

4

The cocoa solution is evenly mixed with the yolk when it cools

5

60 GRAMS OF LOW POWDER IS SIFTED AND ADDED, AND Z FONTS MIX UNTIL IT SLIDES WITH NO PARTICLES; I JOINED ABOUT EIGHT TIMES, ALBEIT IN NUMBER BUT NOT EASY TO BLOCK

6

(a) eggregation is removed from the fridge and is distributed at a low rate three times with a thin sugar-cracker (a total of 30 g), during the three periods of “buffy fish bubbles”, “lightly smooth slides” and “obvious trails”, so as not to continue hitting (wet hair bubbles) until the corner at which the egg-beater has bends, the cake roll needs to remain soft to roll up, a bit is played today and a bit is baked and a little cracks are broken

7

A mixed photograph is not taken, it is a wind + tangle, and it is easy to melt, the mixture is sticky and less mobile without entanglement. A tarp on the 28*28 grill. Cake rolls are a bit more troublesome, because they need to wipe the surface when they fall into the oven, and they're the best, and I've burned the plate, and I'm fine with the razor, and it's just gonna be smooth, and it's gonna blow out the bubble

8

170°C fire 18-20 minutes, if too wet to add time

9

(b) if you are out of the oven, please blow the heat (falling 10 cm) and cool it on the grill

10

Even the tarpaulin rolls up the cake, and it is seen that other recipes are rolled up with a cane aid, which can be used with reference or by hand rolls (I'm all handy and this recipe's cake roll is completely unbreakable)

11

cake is stylished with 100 ml of cream and 10 g of fine sugar, and strawberries are purified by half (at this time be careful that the supplies are disinfected because they eat directly into the stomach). cake rolls, cream (reduced at the end) and strawberries on the initial sides

12

Revolve, be careful to push a little hard, it's too loose to cut twirl — you can cut it in a minute, and you have to wipe it clean every time you cut it

13

That's how it's done

1. For steps 1-5, use a hand whisk; you can whisk freely before adding the flour; 2. For the step of adding flour, I’m used to sifting it in directly. Because if it's pre-sifted and added all at once, it's hard to mix evenly. It's better to add a little at a time to prevent lumps. Note to whisk in a Z-shape to avoid developing gluten; 3. There are a few points about beating egg whites: There must be no water or oil in the bowl! Low-temperature egg whites beat more easily! Whisking against the bowl sides helps prevent deflating! If all else fails, you can add a few drops of acidic substances like lemon juice during beating to help stabilize the foam; 4. For Swiss roll egg whites, reaching the soft peak stage is sufficient; that is, when lifted, the tip forms a soft bend; 5. After pouring into the baking tray, when spreading the batter, fill the four corners first, then smooth it out section by section; 6. This recipe is not sweet and has a strong cocoa flavor; if you prefer a sweeter taste, you can add an appropriate amount of sugar.