This cake roll has a beautiful giraffe pattern on the surface, it's very interesting, it's cute, it's got cocoa powder added, it neutralizes the sweetness of the cake, the entrance is thick and delicate, it makes you fall in love with the delicious cake roll.

WHAT YOU NEED

Ingredients

80 grams of low-fat flour
Four eggs.
40 grams of sunflower oil
100 grams of animal fat
30 grams of refined sugar (added to egg yolk)
Fine sugar (in added protein) 35 grams
10 grams of cocoa powder
10 grams of refined sugar (in cream)
60 milliliters of pure water

How TO MADE Giraffe and cake rolls

Steps 1 to 4

1. Electronic scales are used to weigh various raw materials.

2. A silicone mat with a long giraffe pattern is placed in the baking tray, and a layer of oil paper is applied to it, a thin layer of oil is brushed, and a spare is placed next to it.

3. If there is no silicone pad with a pattern, the pattern can also be drawn directly on the oil paper.

4. Prepare two large, clean, oil-free bowls, carefully separating the butter and protein.

Steps 5 to 8

5. Be careful not to mix egg yolk with protein.

6. Pour the fine sugar into the egg yolk and stir evenly with a manual egg beater.

7. Pour sunflower oil into the egg yolk three times, stir evenly, then add water, stir evenly.

8. The flour is sifted into the egg yolk and stirred evenly.

Steps 9 to 12

9. The dough should be smooth and without particles.

10. Be careful to hang the paste on the walls of the bowl and mix it evenly.

11. The protein is dispersed by an electric egg beater and added to the fine sugar three times.

12. When a fish-eye bubble appears on the surface of the protein, add one-third of the fine sugar and continue stirring.

Steps 13 to 16

13. When fine bubbles appear on the surface of the protein, add one-third of the fine sugar and continue stirring.

14. When the surface of the protein is streaked, add the remaining fine sugar and continue stirring.

15. When the egg beater is raised vertically, a small hook appears on the surface of the protein, i.e. the moisture bubbles, and the protein is released.

16. Take one-third of the protein and put it in the egg yolk paste, stirring evenly with a scraper up and down, the movement should be quick, light, and large.

Steps 17 to 20

17. Do not stir in circles to prevent foaming.

18. Pour the finished egg yolk paste into the remaining protein and stir evenly up and down with a scraper.

19. Do not stir in circles to prevent foaming.

20. Cover the flower bag with the mouth of the bowl or bottle, take two tablespoons of dough and put it in the flower bag.

Steps 21 to 24

21. Squeeze the long giraffe outline on the oil paper, put it in the oven, bake it for 2 minutes, then immediately remove it and let it cool.

22. Mix the cocoa powder in the sieve and stir evenly with a scraper.

23. Put it in the oven, heat it up to 175 degrees, bake it for 15 minutes, touch the surface gently with your hands, softly, without sticking your hands, and without leaving fingerprints, it is cooked.

24. Take out the grill and immediately turn it upside down on the paper-covered shelf.

25. Gently peel the oil paper, a beautiful long giraffe pattern is formed, then gently cover the oil paper, preventing the surface from drying and cracking.

26. Let it cool and dry.

27. Cream and fine sugar are poured into a large bowl, and the electric egg beater is used to make the eggs fluffy and maintain the texture.

28. Turn the cake over and apply the cream evenly.

29. The cake is rolled up with a doughnut stick.

30. After rolling, the cake is wrapped in oil paper, placed in the refrigerator and refrigerated for more than four hours.

31. The slices are edible.

32.

Handy cooking tips

　　1 If there is no odorless vegetable oil such as sunflower seed oil, corn oil or sesame oil can be 2 When mixing the flour with the egg yolk, do not over-stir to prevent rising.Roast the giraffe for 2 minutes, slightly shaped, do not let it cool for too long, put it in the dough, otherwise it is easy to cause the dough to melt.When baking cakes, the surface of the dough can be gently pressed by hand, the surface is not touched by hands and bounces back well and is baked.If there are fingerprints, it is necessary to continue baking, if it is hard, it is already baked, it is easy to break when making cake rolls.The temperature of a home oven is not very accurate, so it is necessary to test it by hand.The time and temperature of baking are for reference only, depending on the condition of the oven.6 tons of cream needs to be refrigerated for more than 12 hours before it can be applied, it can be applied until it is fluffy and can maintain its texture, do not overdo it.When placing the cake roll in the refrigerator, care should be taken to turn the more beautiful side upwards.