Chiba Pattern Cake Roll

Chiba Pattern Cake Roll

Overview

I have wanted to play baking for a while, but I have never dared to challenge it since I took two unsuccessful cake roll exams before. This is not good, so I decided to buy a baking pan and bake the cake rolls. Speaking of which, the chef's machine is very powerful and beats egg whites very quickly. Let's not talk about it anymore, let's look at the cake rolls.

Tags

Ingredients

Steps

  1. The ingredients used, cocoa powder, I forgot to take a photo

    Chiba Pattern Cake Roll step 1

  2. Separate the egg whites and yolks, and the stainless steel bowl for placing the egg whites must be water-free and oil-free

    Chiba Pattern Cake Roll step 2

  3. Add corn oil to egg yolks and mix well

    Chiba Pattern Cake Roll step 3

  4. Add milk and mix well

    Chiba Pattern Cake Roll step 4

  5. Sift in low-gluten flour and mix well

    Chiba Pattern Cake Roll step 5

  6. Install the egg beater and fix the stainless steel bowl on the cooking machine

    Chiba Pattern Cake Roll step 6

  7. Slowly turn the button from first gear to fifth gear

    Chiba Pattern Cake Roll step 7

  8. Add a few drops of lemon juice

    Chiba Pattern Cake Roll step 8

  9. Add sugar in portions

    Chiba Pattern Cake Roll step 9

  10. Observe the status of the egg whites at any time. The chef's machine beats the egg whites very quickly. Don't overbeat them

    Chiba Pattern Cake Roll step 10

  11. After adding all the sugar, turn the mixer to level 6 and continue whipping

    Chiba Pattern Cake Roll step 11

  12. At about 2 minutes and 40 seconds, I turned off the mixer and checked the status of the egg whites. Because I was going to make cake rolls, I had to beat the egg whites to 90%, as shown in the picture, it was ready. Check the protein status at any time and don’t beat it

    Chiba Pattern Cake Roll step 12

  13. Take 1/3 of the egg whites and mix well into the egg yolk paste

    Chiba Pattern Cake Roll step 13

  14. Pour the egg yolk paste back into the remaining egg whites and mix well and set aside

    Chiba Pattern Cake Roll step 14

  15. Take 1 tablespoon of cocoa powder and put it in a bowl

    Chiba Pattern Cake Roll step 15

  16. Take 5 tablespoons of the mixed cake batter and mix it into the cocoa powder evenly

    Chiba Pattern Cake Roll step 16

  17. Put it into a piping bag and set aside

    Chiba Pattern Cake Roll step 17

  18. Pour the cake batter into a baking pan lined with greaseproof paper and level the surface

    Chiba Pattern Cake Roll step 18

  19. Squeeze in the cocoa cake batter, okay, I didn’t squeeze it so nicely, it was a bit thick

    Chiba Pattern Cake Roll step 19

  20. Use a toothpick to pull out the pattern

    Chiba Pattern Cake Roll step 20

  21. Preheat the oven up and down, and put it into the preheated oven at 165 degrees for about 40 minutes

    Chiba Pattern Cake Roll step 21

  22. After baking, tear off the surrounding oil paper and place on the grill until warm

    Chiba Pattern Cake Roll step 22

  23. Invert the cake onto clean oil paper. Make sure the skin of the cake is dry, otherwise the skin will stick off when inverted. Tear off the previous oil paper

    Chiba Pattern Cake Roll step 23

  24. Apply hawthorn sauce, don’t apply too much, otherwise it won’t be easy to roll

    Chiba Pattern Cake Roll step 24

  25. You can use a rolling pin to roll up the cake and let it set for about 10 minutes before peeling off the parchment paper

    Chiba Pattern Cake Roll step 25

  26. Let’s cut into pieces

    Chiba Pattern Cake Roll step 26

  27. Finished product

    Chiba Pattern Cake Roll step 27