Colored wave dot cake roll
By VicentaLakin
Recipe Recommendations
- low-gluten flour 75g
- egg yolk of 3
- egg white of 4
- Fine sugar (beaten with egg white) 30g
- Fine granulated sugar (egg yolk paste) 35g
- salad oil 40g
- water 60g
- corn starch 1 teaspoon
- rum 2 drops
- cocoa powder 8 grams
- edible red pigment 1 drop
- honey appropriate amount
- sweetening
- baking
- ten minutes
- simple
Steps for Colored wave dot cake roll
1
Preparation of ingredients, egg white egg yolk separation
2
Add 35g of fine sugar to the egg yolk and beat until frothy
3
Then add water, salad oil, and rum in turn and stir well
4
Sift into the egg yolk paste with low-gluten flour and corn starch
5
Use an egg beater to form a uniform streamlined batter
6
Add 30g of fine granulated sugar to the egg white in twice and beat until wet and frothy
7
Take one-third of the beaten egg white, put it into the egg yolk paste and stir well
8
Pour the batter back into the remaining two-thirds of the egg white
9
Stir until a smooth paste
10
Take a small portion of batter and put it into a decoration bag, and cut a small bite with a sharp corner
11
I squeezed out the original dots on the baking sheet covered with oil paper. In order to order the dots to be standard, I used my son's Tian character grid on the bottom
12
Drop another drop of edible red pigment into the decoration bag and mix into a pink batter
13
Squeeze out pink dots at the same intervals, place them in a preheated 170-degree oven for 1.5 minutes and remove them
14
At this time, sift in cocoa powder into the remaining batter and stir to form a uniform cocoa batter
15
Bake it little by little, pour the cocoa batter into a baking sheet, and smooth the surface of the cake paste with a spatula
16
Pick up the baking sheet, shake out large bubbles, place it in a preheated 170° oven, put it on heat, and bake for about 15 minutes.
17
Immediately put the baked cake slices upside down on the drying rack to prevent retraction. Remove the oil paper while it is hot and cover it back
18
When the cake body cools a little, change to a clean oil paper and turn it over, peel off the four sides of the cake, draw shallow knife marks on the cake pieces at intervals of 2 cm, and use a brush to brush honey on the cake body
19
Slowly roll it up, tie it on both sides, place it in the refrigerator for 1 hour to shape
20
fridge
21
Use a knife to slice it and share it with you!