Chocolate Pattern Cake Roll

There is a kind of magic cake roll, two-color, derived from a zebra pattern cake, which is better than other printed cake rolls, but the finished product is very beautiful, and the finished product made by different people or different times may be due to factors such as methods, batter, etc. The pattern is also slightly different and very interesting. For example, we made a pattern of “Xinjiang wool tapestry”. The cake roll is two-colored, and the cocoa flavor is very strong. It is also a must to eat with peanut butter in the middle.

Material
Egg 364g
Soy Salad Oil 80ml
Milk 100ml
Japanese pastry powder 85g (low gluten)
15g whole milk powder
Vanilla extract 1/4 tsp
Salt 1.2g
1/2 tsp lemon juice
Granulated sugar 110g
Cocoa powder 5 ~ 10g (adjust according to your richness)
Peanut butter

To do
1. Pour the salad oil into a small milk pan and heat over low heat until you see oil marks.
2. Pour the oil into a clean container, add vanilla extract and milk and stir well.
3. Add low-gluten flour, whole milk powder, and salt through a sieve. Stir all the ingredients to a fine, dry powder-free state.
4. Preheat the oven at 150 degrees.
5. Add 5 egg yolks in portions. After each egg is beaten, stir well before adding the next one. Stir all and set aside for later use.
6. Start to make meringue, prepare a water-free and oil-free eggbeater, pour 5 egg whites, add lemon juice, beat at low speed until it is in the state of fish eyes, add fine sugar in 3 times, and beat until the meringue wet foam State (soft chicken tail).
7. Add one third of the meringue to the egg yolk paste and mix well.
8.Pour the mashed cake paste into the remaining meringues and mix well to form a fine cake paste.
9. Divide the cake batter into two, each serving weighs about 325g. One of them is sifted with cocoa powder and mixed evenly.
10. Spread oily paper on the baking sheet in advance. After the two batters are ready, prepare two spoons of the same amount. First place 2 spoons of the original batter in the middle of the oil paper, and then place 2 spoons of cocoa batter. Run out of batter.
11. Use a bamboo stick to draw a rice character on the batter, and draw it from the outside to the inside to form a flower pattern. Finally, a little batter is left to make the middle flower (comes according to personal preference). Because everyone’s batter formation in the early stage is different (the amount of batter in each layer, the defoaming problem), and the texture is sparse, so the final pattern is slightly different. The picture shows the effect we made several times. So each time the pattern will be slightly different, and finally the final “tapestry” pattern is determined.
12. The trembling plate shakes out large bubbles, and sends the cake paste into the preheated oven, heats it up and down 150 degrees, and bakes for about 35 minutes.
13. The baked cake is out of the oven. Let it cool for 5 minutes before turning it over the baking paper and peel off the bottom paper.
14. Cut both sides and apply a layer of peanut butter, or other sauces you like, such as almond butter, chocolate sauce, and so on. A thin layer is sufficient. Then roll up, the yellow outer skin will be stuck on the baking paper, exposing beautiful patterns. If the outer skin is not completely adhered, remember to slowly peel it off by hand.
15. Re-wrap it with clean baking paper, cut it in the refrigerator and set it to taste better ~

How should we cut the cake roll?