How to make cow pattern chiffon cake roll

For most cities, it is not difficult to find that roadside stalls are everywhere. Although this makes dining more convenient for many people, who can ensure dining hygiene? Eating at street stalls for a long time will inevitably lead to serious diseases. For health reasons, you can choose to cook it at home. Next, I will introduce to you how to make a cow-patterned chiffon cake roll.

1. Use an egg separator to separate the egg whites and egg yolks (Picture 1). Be careful not to let the egg whites get any yolk on them when separating the eggs.

2. Pour the egg whites and egg yolks into a mixing bowl (Picture 2) separately. Make sure the mixing bowl is free of water and oil. The bowl for egg whites should be slightly larger. The egg white bowl is a 20CM stainless steel deep bowl, and the egg yolk bowl is 18CM.

3.Put 1 gram of salt into the egg yolk bowl (Picture 3). Salt can make the sweetness of sugar less cloying. Add 10 grams of fine sugar. Beat with a hand whisk until smooth.

4. Add 50 grams of salad oil in three times, beating evenly with a hand whisk each time (Picture 4).

5. Pour 65 grams of pure milk into the egg yolk bowl (Picture 5) and beat evenly until the oil and water are blended.

6. Sift 80 grams of low flour into the egg yolk bowl (Picture 6).

7. Stir well until it becomes a paste without any particles (Figure 7).

8. Use a spoon to take 28 grams of egg yolk paste into a small bowl, add 2 grams of milk (Picture 8), and mix evenly with a small spoon.

9. Sift 1/2 tsp to 1/4 tsp cocoa powder into a small bowl (Picture 9) and mix well with a spoon.

10. In this way, we get two egg yolk pastes of different colors (Figure 10). Put the two egg yolk pastes aside for later use.

11. Beat the egg whites with an electric whisk and add 5 drops of lemon juice (Picture 11).

12. When the mixture is whipped to the shape of fish-eye bubbles as shown in Figure 12, add one third (17 grams) of the granulated sugar in Material A.

13. Beat until the egg whites begin to thicken and double in volume, forming fine foam as shown in (Figure 13), then add one third of fine granulated sugar (17 grams).

14. Continue beating until the egg whites are thick and the surface is wrinkled. When the egg white peak on the whisk droops (Figure 14), add the remaining granulated sugar (16 grams).

15. Continue beating until the egg white peaks on the whisk are long but not upright (Figure 15), indicating that it has reached the level of wet foaming, which is about 90% done. To make chiffon cake roll, just beat the egg whites to this degree.

16. Although the egg white has lines at this point, it feels lighter and softer. The egg white in the basin is in the shape of curved sharp corners (Figure 16).

17. Put about twice the amount of egg whites as the cocoa egg yolk paste into a small bowl (Picture 17).

18. Use a small spoon to stir and cut until the egg whites and cocoa egg yolk paste are completely blended (Figure 18). The mixed batter is thick and uniform in light brown.

19. Line a baking tray with baking paper and use a spoon to drop the cocoa egg yolk paste onto the baking paper (Picture 19). There is no need to arrange it deliberately, just drop it into irregular patterns. Place in a preheated oven at 180°C and bake for one minute to set.

20. While the cocoa cake batter is baking, take the time to make the original cake batter. Add one-third of the whipped egg whites to the plain egg yolk mixture (Picture 20).

21. Use a rubber spatula to stir evenly (Figure 21). Be careful to stir from the bottom up, just like stir-frying, and do not stir in circles to avoid defoaming the egg whites. You can also use the cutting and mixing method.

22. Pour the mixed batter into the egg white bowl (Figure 22).

23. Use the same method to stir and cut until the egg whites and egg yolk paste are completely blended (Figure 23). The mixed batter is a relatively thick and uniform light yellow color.

24. Pour the cut and mixed original cake batter into the baked cocoa cake batter (Figure 24).

25. Use a rubber spatula to smooth the cake batter (Figure 25).

26. Hold the baking tray with both hands and gently drop it several times to remove large bubbles. Place in the lower middle layer of the preheated oven (Picture 26) and bake at 180 degrees for 21 minutes. If your oven has three levels, place it on the middle level. My oven has four levels, and I put mine on the lower middle level.

27. Lightly tap the cake surface until it is elastic and not sticky (Picture 27). At this point, the surface of the cake is a light golden color.

28. Remove the baking sheet from the oven. Holding the wax paper on both sides with both hands, lift the cake out of the baking tray, place it on a cooling rack, and carefully peel off the wax paper around it (Picture 28).

29. Place a piece of wax paper on another cooling net, turn the cake upside down on the new wax paper, and peel off the original wax paper (Figure 29).

30. Place a new piece of wax paper on the first cooling net, and turn the cake upside down on the new wax paper again. Now the cake should be facing up with the browned side facing up. Spread the jam evenly on the surface of the cake, making it a thin layer (Picture 30).

31. Use a rolling pin to roll up the baking paper and roll up the cake. If you roll the rolling pin backwards, the cake will naturally roll forwards. After rolling, shape it (Figure 31).

32. After 10 minutes of shaping, remove the wax paper and let it cool down before cutting off the irregular parts at both ends (Figure 32). Then cut into the thickness you like and enjoy.

Delicious food is tempting, but only when you make it yourself can you understand its true value. As for everyone, after understanding the recipe of Cow Pattern Chiffon Cake Roll, I believe most people will try it themselves.