Chiba cake roll
This cake was for my daughter's teacher. Her daughter was still adjusting and caused a lot of trouble to the teacher. The teachers in this school are all very good, very caring and patient. I am very relieved that my daughter is at school. My son also studied in this school before. His son was a "celebrity" at that time, hehe... All the teachers at the school remembered him. When talking to his son, his son was also very proud.
Recipe Recommendations
- egg yolk of 4
- sugar 1 tablespoon
- corn oil 1/4 cup
- milk 1/4 cup
- low-gluten flour 1/2 cup
- protein of 4
- vinegar few drops
- blueberry sauce appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Chiba cake roll
1
Except for the low flour, put the egg yolk paste ingredients into a clean container and stir well.
2
Sieve in the low flour and mix until there are no particles.
3
Put the egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until stiff and frothy.
4
Add 1/3 protein paste and egg yolk paste and mix well.
5
Pour into the remaining 2/3 of the protein paste and stir well.
6
First take 1/3 cup of cake paste, pour the rest into a baking sheet covered with tinfoil or oil paper, smooth it out, and shake it lightly a few times to create large bubbles.
7
Put 1 tablespoon of cocoa powder into the reserved cake paste, mix well, place it into a decoration bag, and cut a small bite from the decoration bag.
8
Squeeze horizontal strips on the surface of the cake paste in the baking sheet. (I squeeze so badly.)
9
Use thin chopsticks or toothpicks in the direction perpendicular to these lines, and stroke them back and forth at intervals to show chiba patterns
10
Put it into a preheated oven at 350F/180C and bake for 18 minutes, then heat it for 2-3 minutes, remove it, and let cool slightly. (No need to reverse it.)
11
Lay a layer of plastic wrap on tin foil or oiled paper, place the cake on the plastic wrap, and tear off the oiled paper or tin foil.
12
Spread with blueberry sauce.
13
Roll the cake, wrap it with tin foil, seal both sides, refrigerate in the refrigerator for 15-20 minutes to shape, and then slice it for consumption.
14
It was okay to do it for the first time, although it looked ugly.Chiba cake roll Make Tips
1. My baking sheet is 37cm*28cm. 2. When rolling, place the cake on the plastic wrap and roll again so that the skin will not stick. 3. You don't actually need so much to make Chiba pattern cake paste, about 1/4 cup is enough.