Eggs (60-65 grams in shell) 4 Soft white low-gluten flour (cake flour) 50 grams
Milk 50 grams Corn oil 40g
Fine sugar 40g Chocolate sauce 10 grams
How to make Chiba Pattern Cake Roll #Thanksgiving Cooking Challenge# Chiba Pattern Cake Roll Recipe Illustration 1

Step 1

Prepare materials #Thanksgiving Cooking Challenge# Chiba pattern cake roll Illustration of how to do it 2

Step 2

Mix corn oil and milk thoroughly #Thanksgiving Cooking Challenge# Chiba pattern cake roll Illustration of how to do it 3

Step 3

Sift in the low-gluten flour and mix in irregular directions to form a fine, grain-free batter.#Thanksgiving Cooking Challenge# Chiba pattern cake roll Illustration of how to do it 4

Step 4

Separate the egg white and egg yolk; put the egg white into an oil-free and water-free egg beating basin, pour the egg yolk into the milk batter, stir evenly in irregular directions, and set aside #Thanksgiving Cooking Challenge# Chiba pattern cake roll Illustration of how to do it 5

Step 5

Use an electric egg beater to beat the egg whites into rough foam at high speed. Add the fine sugar to the egg whites in three batches: rough foam, fine white foam, and textured white foam. After adding sugar for the third time, turn to medium speed and beat; When the egg white paste has a porcelain texture and obvious lines, lift the egg beater and the egg white paste will look like a big hook. #Thanksgiving Cooking Challenge# Chiba Pattern Cake Roll Recipe Illustration 6

Step 6

Take 1/3 of the egg white paste and mix it with the egg yolk paste #Thanksgiving Cooking Challenge# Chiba pattern cake roll Illustration of how to do it 7

Step 7

Pour the protein paste back into the bowl, stir it up and down with a spatula, and mix evenly. #Thanksgiving Cooking Challenge# Chiba pattern cake roll Illustration of how to do it 8

Step 8

Pour most of the cake batter into a baking pan lined with greaseproof paper, shake it slightly twice, and smooth the surface with a scraper.#Thanksgiving Cooking Challenge# Chiba pattern cake roll Illustration of how to do it 9

Step 9

Leave about 1 egg's worth of cake batter, mix it with the chocolate sauce, pour it into a piping bag, and fry a small opening about 3 mm in diameter on the front of the bag. #Thanksgiving Cooking Challenge# Chiba pattern cake roll Illustration of how to do it 10

Step 10

Draw lines of chocolate cake batter diagonally on the surface of the original cake batter, and then use a toothpick to cross-scratch the surface of the lines. The adjacent two lines should be drawn in opposite directions, that is, one to the left and one to the right, so as to form a thousand-leaf pattern. #Thanksgiving Cooking Challenge# Chiba Pattern Cake Roll Recipe Illustration 11

Step 11

Place in the middle rack of the preheated oven and heat up and down to 160 degrees for 27 minutes. Adjust the time according to the actual conditions of the oven. #Thanksgiving Cooking Challenge# Chiba pattern cake roll Illustration of how to do it 12

Step 12

Immediately after taking it out of the oven, put it on the drying rack, tear off the oil paper on the four sides to dissipate heat, and let it dry for 3 minutes. #Thanksgiving Cooking Challenge# Chiba pattern cake roll Illustration of how to do it 13

Step 13

Turn over, peel off the bottom parchment paper, and let dry for 3 minutes#Thanksgiving Cooking Challenge# Chiba pattern cake roll Illustration of how to do it 14

Step 14

Cut off the irregular edges of the cake on the upper and lower sides and roll them #Thanksgiving Cooking Challenge# Chiba pattern cake roll Illustration of how to do it 15

Step 15

Cut into pieces and eat after 1 hour of setting Cooking tips for Chiba pattern cake rolls

1. For the chocolate sauce, I use Hershey’s chocolate sauce, but you can also use 5 grams of cocoa powder + 8 grams of hot water mixed well to replace it; 2. You can also add your favorite fillings and diced fruits.