Flower Blossom Cake Roll
By OdaBeer
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 80g
- protein of 4
- egg yolk of 3
- fine sugar 35g
- salad oil 40ml
- water 60ml
- cocoa powder 8g
- corn starch 1 teaspoon
- lemon juice 2 drops
- strawberry 5 stars five
- light cream appropriate amount
- sweetening
- roast
- half an hour
- simple
Steps for Flower Blossom Cake Roll
1
Prepare the ingredients, separate the egg whites and the yolk (take 4 egg whites and 3 egg yolks)
2
Add 35g of fine granulated sugar to the egg yolk, beat with an egg beater until it froths, then add water and salad oil in turn, drop 2 drops of lemon juice, and stir well
3
Sift into the egg yolk paste with low flour and half a teaspoon of corn starch
4
Use an egg beater to form a uniform streamlined batter
5
Add 30g of fine granulated sugar to egg white in twice and beat with an egg beater
6
Add the remaining half-teaspoon of corn starch and beat until wet and foamed
7
Take one-third of the beaten egg white, put it into the egg yolk paste and stir well
8
Pour the mixed batter back into the remaining two-thirds of the egg white and stir into a delicate cake paste
9
Take a small amount of original batter and add low flour and place it in a decoration bag. Cut a small bite at a sharp corner
10
Lay oil paper on a baking sheet, brush it with oil, use a decorative bag to draw a small flower pattern, and then place it in a preheated 170° oven for 1.5 minutes.
11
Add the remaining batter to the cocoa powder and mix well
12
Pour the cocoa batter onto the baking sheet and smooth it out
13
Shake hard to create large bubbles, place them in a preheated oven at 170 ° C, put them on heat, and bake for about 17 minutes.
14
Turn off the baked cake slices immediately to prevent retraction, and tear off the oil paper while it is hot
15
Turn it upside down when it cools a little, spread a clean oil paper underneath, cut off the four sides, and make a few cuts in the middle
16
Spread the whipped cream
17
Put strawberry pieces at intervals
18
Slowly roll it up, wrap it in paper, place it in the refrigerator and chill for shape, and finally use chocolate sauce to spot the flower center.