Leopard cake roll
Ingredients: low-gluten flour
Recipe Recommendations
- eggs of 4
- low-gluten flour 80 grams
- corn oil 50 grams
- milk 60 grams
- fine sugar 50 grams
- lemon juice few drops of
- cocoa powder a little
- bamboo charcoal powder a little
- chocolate 40 grams
- light cream 100 grams
- milk fragrance
- roast
- an hour
- ordinary
Steps for Leopard cake roll
1
Add 10 grams of sugar to egg yolks and beat well
2
Add corn oil and milk and beat well
3
Sieve in the low flour, cut and mix well
4
Add a few drops of lemon juice to the protein solution, beat until rough, add 40 grams of granulated sugar in three times, beat until wet and dry
5
Dig a spoonful of egg yolk liquid and add a small amount of cocoa powder. Add egg white about three times the egg yolk liquid, cut and mix well. Add bamboo charcoal powder in the same way and mix well. Put them into disposable extrusion bags, cut a small cut, and squeeze a leopard print pattern on a baking sheet covered with oil paper. Bake in a preheated 180-degree oven for 1 minute and remove
6
Pour the remaining cocoa paste into the egg yolk paste and mix well. Pour one-third of the protein paste into the cocoa egg yolk paste and mix well. Then pour directly into the remaining egg whites, cut well, and pour into the baking sheet.
7
Shake out the bubbles and put them into a preheated 180-degree oven, middle layer for 14 minutes, roast, tear off the oil paper while hot, and let cool for later use
8
When cooling, chop the chocolate and beat the light cream with 10 grams of sugar until hard. Place the patterned side of the cake on oil paper, smear with cream and sprinkle with chocolate chips
9
Roll oil paper tightly into the refrigerator and refrigerate for 30 minutes, then cut open