How to make cow pattern chiffon cake rolls

1.

Pour the egg whites and egg yolks into the egg-beating bowl respectively. Make sure there is no water in the egg-beating bowl. oil, the basin containing the egg whites should be slightly larger

2.

Put 1 gram of salt into the egg yolk basin. The salt can make the sweetness of the sugar less greasy, and then add 10 grams Fine granulated sugar, beat evenly with a manual egg beater

3.

Add 50 grams of salad oil in three batches, beat evenly with a manual egg beater after each addition

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4.

Pour 65 grams of pure milk into the egg yolk basin, beat evenly until the oil and water are combined

5.

This step uses Ingredients

Low-gluten flour

80g

Sift 80g of low-gluten flour into the egg yolk basin, take up another bowl, scoop out 3 spoons of milk paste, add and sift of cocoa powder

6.

Two kinds of milk paste are set aside

7.

Use a whisk to beat the egg whites until they become rough. , add 1/3 fine sugar

8.

Ingredients for this step

Eggs

4 pieces

Beat until fine foam, then add 1/3 fine sugar

9.

Ingredients for this step

Eggs

4

Continue to beat until the egg whites are thicker and have lines on the surface, and when the peaks of the egg whites on the whisk droop, add the remaining fine sugar

10.

First take 2 times the amount of egg whites of the cocoa milk paste, stir evenly with a small spoon until the egg whites and cocoa yolk paste are completely blended

11.

Line a baking sheet with greaseproof paper , use a spoon to drop the cocoa egg yolk paste onto the oiled paper, and drop irregular shapes at will. Place it in a preheated oven at 180°C and bake for one minute to finalize the shape

12.

< p>Put one-third of the beaten egg whites into the original egg yolk paste. Use a rubber spatula to stir evenly. Be careful to stir from the bottom up, just like stir-frying. Do not stir in circles to prevent the egg whites from defoaming. You can also Use the cutting and mixing method

13.

Pour the mixed batter into the egg white basin, use the same technique to stir and mix until the egg white and egg yolk paste are completely combined. The mixed batter will be thicker and evenly light yellow

14.

Pour the mixed original cake batter onto the baked cocoa cake batter

15.

Hold the baking pan with both hands, knock it down a few times to remove large bubbles, put it into the middle and lower rack of the preheated oven, and bake at 180 degrees for 21 minutes

16.

Ingredients for this step

Eggs

4 pieces

Take the baking tray out of the oven and hold the eggs on both sides with both hands. Grease paper, take the cake out of the baking pan, place it on a cooling net, carefully peel off the surrounding oil paper, place a piece of oil paper on another cooling net, turn the cake upside down on the new oil paper, and peel off the original oil paper

17.

Now with the baked side of the cake facing up, spread the jam evenly on the surface of the cake

18.

Roll up the cake. After rolling, refrigerate for 30 minutes to set, take out, cut and eat