WHAT YOU NEED

Ingredients

Protein four
Three eggs.
80 grams of low-fat flour
40 ml of sesame oil
2 drops of lemon juice
A spoonful of cornstarch
10 grams of cocoa powder
160 grams of animal fat
Fine sugar (for egg yolk) 35 g
30 grams of refined sugar (for protein)
20 grams of refined sugar (for cream)

How TO MADE Cocoa cake with giraffe stripes

Steps 1 to 4

1. Preparation materials, egg whites, egg yolks are separated (take 4 egg whites, 3 egg yolks), 35 g of fine sugar is added to the egg whites, beaten with an egg beater until frothy, then added in turn with water, olive oil, lemon juice, mixed evenly, the egg yolk paste is sifted into low-fat flour and corn starch, mixed with an egg beater into a uniform paste.

2. The protein is divided into two parts by adding 30 g of fine sugar, until the hard foam, lifting the egg beater to a pointed state, taking one-third of the protein, putting it in the egg yolk, stirring evenly, then adding the mixed dough back into the remaining two-thirds of the protein, continuing to stir into a fine dough

3. Take a small amount of raw dough, put it in a bag of flowers, cut a small bite at the tip, draw a long giraffe spotted pattern on a pan covered with oil paper, put it in a preheated oven at 150 degrees and take it out for 2 minutes.

4. The oil paper must be brushed with layers of oil so that the pattern does not get sticky.

Steps 5 to 8

5. Sift the cocoa powder into the remaining dough and stir into a uniform cocoa dough.

6. Pour the cocoa paste into a well-baked, spotted pan, pick up the pan, and tap the bottom with the other hand to create bubbles.

7. Put it in a preheated 150°C oven, put it on low heat, bake it for about 20 minutes.

8. The baked cake slices are immediately folded upside down on the drying rack to prevent shrinkage, tear the oil paper while it is hot, and then cover it again, otherwise the surface is dry and prone to cracks, so as to prevent cracks when rolling, which are prone to breakage when rolling.

Steps 9 to 12

9. Cream made from animal fat and refined sugar is applied to the body of the cake with a knife.

10. Roll slowly, put in a paper bag and refrigerate for one hour.

11. I forgot the time when I was baking, which caused the crack.

12. The sliced knife is heated with hot water to dry and then cut.

13.