How to Make Sesame Seed Oil Cake Roll
How to make sprouted grain oil cake roll Egg Rice cake Rolls tasty? Actually, making sprouted grain oil cake roll Pound cake roll is not complicated, just follow the steps below in the recipe Recipe Prepare all the ingredients and tools for the sprouted grain oil cake roll, then follow the steps one by one. You will definitely learn how to make a delicious sprouted grain oil cake roll!
Sprouted grain oil cake roll Ingredients Introduction
Main ingredients:
Rice flour (65 grams)Eggs (4 pieces) Westar Soybean germ oil (40 grams)Milk (50 grams) Sugar (40 grams) Baking powder (1 gram) Rum (2-3 drops) Tartaric acid (less than 1 gram) Cocoa powder (10 grams)Raspberry jam ( ) Steps to make the sprouted grain oil cake roll:
Pick up one bottle of #Westar soybean germ oil#
Prepare ingredients: rice flour, sugar, cocoa powder, milk, Westar soybean germ oil, eggs, rum, baking powder, tartaric acid are measured and prepared. Separate the egg whites and yolks into two clean, dry bowls. Beat the egg yolks and mix them with Westar soybean germ oil until well combined. Then add milk and continue to stir until well mixed.After that, sift in rice flour and baking powder. Use a spatula to gently fold until smooth, set aside. Egg whites
Add 2-3 drops of rum to remove the egg odor. Add less than 1 gram of tartaric acid for stability during whipping.
Whip the egg whites with an electric mixer at high speed. When large bubbles appear, add the first sugar.
Continue whipping until the bubbles become dense and smaller. Add the second batch of sugar.
When it becomes runny, add the final batch of sugar.
Whip to stiff peaks where there is a slight resistance and clear patterns are visible when you lift the whisk. The tips should be upright with a tiny bend.Take one-third of the whipped egg whites and gently fold them into the yolk mixture. Then, mix this batter back into the remaining egg whites using a folding technique to create uniform cake batter.
Prepare some of the cake batter in another bowl by adding cocoa powder and stirring well. Store it in a piping bag for decoration.
Pour the batter onto a baking tray, tap out the air bubbles, then smooth the surface.
7.Use the chocolate cake batter to draw lines with your toothpick, then pull crosshatch designs. Repeat until the design is complete. Preheat the oven to 170°C, bake in the middle of the oven for about 20 minutes.
After baking, turn it over and let it cool slightly before removing the bottom parchment paper.
Spread a thin layer of raspberry jam (thickness at your discretion)
Roll the cake while it's still warm. Wrap with baking paper or parchment paper, then chill in the refrigerator for about half an hour to set.
After chilling, remove the wrapping and cut into pieces.
Smooth texture, authentic taste, no aftertaste
Tips:
Note: The ingredients are provided as a reference. Adjust the oven temperature based on your specific oven model and characteristics. Always monitor the baking process to avoid burning.
Pour the cake batter into the baking dish, tap to remove air bubbles, and smooth the surface.
Then use the chocolate cake batter to draw several lines with a piping bag, drag them from left to right to form designs, then drag them from right to left repeatedly until the design is complete.
Place it in the preheated oven at 170 degrees Celsius.Preheat the oven at top and bottom heat, bake on the middle rack for 20 minutes.
Remove from the oven after baking for 20 minutes.
Turn out, allow to cool slightly before removing the parchment paper from the bottom.Spread a thin layer of strawberry jam.(thickness can vary)
While still warm, quickly roll up and wrap in baking paper or parchment paper, then refrigerate for half an hour to set.
Remove the wrapping paper, cut into pieces, the texture is smooth with pure taste without any off flavors.
Arrange the sesame seed oil cake rolls.
2Tips:
Note: Ingredients are provided as a reference. Adjust the oven temperature based on your specific oven model and characteristics; keep an eye on it to avoid burning.
