Time: 45 minutes, difficulty: 3 stars, number of people: 5-6 people.
Nutrition: 7 grams of fat, 56 grams of carbohydrates, and various vitamins.
Materials:
4 egg whites (about 60g eggs), 60g sugar (10g egg yolk and 50g egg whites), 44g corn oil, 70g low-gluten flour, 4 egg yolks, 50g milk, cocoa powder10g and 2g salt.
Sandwich: whipped cream 200g, sugar 16g,
Exercise:
1. Put the egg yolk in two containers, namely, water-free and oil-free.
2. Add sugar to the egg yolk and beat with an egg beater until the sugar melts.
3. Add a small amount of milk several times and continue to stir evenly.
4. Slowly add vegetable oil and stir until emulsified.
5. Sift in the low-gluten flour, and stir it quickly and evenly with eggs for later use.
6. Beat the egg whites until they are coarse, and add fine sugar several times until they are dry and foaming.
7. Add 1 protein into the egg yolk paste and stir well. Pour in all the egg whites and stir well.
8. Take a proper amount of cake paste and put it into a paper bag, draw giraffe stripes on the baking tray covered with oil paper, and send it to the preheated oven 175 degrees 1 minute.
9. Sift the cocoa powder into the remaining batter and mix well. Put it in the refrigerator to prevent defoaming.
10. Send it into the oven again to continue baking, pay attention to observation, and take it out when the color is appropriate.
1 1. Send it into the oven to continue baking, pay attention to observation after coloring, and take it out when the color is appropriate.
12.150g whipped cream and15g sugar until the cream is thick enough.
13. spread the cream on the cake slice, covering the starting end and both sides, with the starting end thicker, the ending end thinner and the tail 3 cm away. Roll it with a rolling pin.
14. Don't open it immediately after it is rolled. It can be placed in the refrigerator or cooled at room temperature for 5- 10 minutes for setting. Take off the oily paper, cut off both ends, and you can enjoy it.
Tips for baking experiment: shake it when you leave the oven, cover the baking tray with oiled paper and pour it out immediately, tear off the oiled paper at the bottom (the patterned side) and cover it again to prevent water from evaporating and cracking.