Chiba patterned cake roll

1. Separate the egg whites and yolks. Mix the egg yolk, salt, 10g fine sugar, milk, and salad oil evenly, sift in low gluten flour, and mix to form an egg yolk batter. Set aside.

2. Use an electric egg beater to break up the protein, add lemon juice, and add 60 grams of sugar in three batches until it is wet and foamy (nine parts). That is, the protein spikes on the egg beater are long but not upright, and the protein in the bowl is curved and pointed.

3. Mix 1/3 of the protein with egg yolk batter, and stir evenly with a rubber scraper.

4. Pour the mixed batter into the remaining 2/3 of the egg yolk batter, and stir until the egg yolk batter and egg yolk batter are completely blended.

5. Take 2-3 tablespoons of cake batter and set aside. Lay oil paper on the bottom of the baking tray in advance, pour the cake batter into the baking tray, and use a rubber scraper or plastic scraper to smooth the surface.

6. Add 1/2 teaspoon of cocoa powder to 2-3 tablespoons of cake batter, mix well, put it into a decorative bag, cut a small opening in the bag, squeeze horizontal lines on the surface of the cake batter in the baking tray, and then use a thin chopstick or toothpick to stroke back and forth in the vertical direction of these lines to present a thousand leaf pattern.

7. Preheat the oven to 130 degrees, middle and lower layers, over high and low heat, and bake for 30 minutes.

8. Take out the baking tray from the oven, hold the oiled paper on both sides with both hands, take out the cake from the baking tray, place it on the cooling net, carefully peel off the surrounding oiled paper, lay a piece of oiled paper on another cooling net, invert the cake on the new oiled paper, and remove the original oiled paper.

9. Cut 3-4 uneven lines with a knife at the beginning of the cake roll, so that the center is not easily cracked during the roll. Brush a layer of honey evenly and spread peanut butter on the surface of the cake.

10. Roll up the cake with a rolling pin and oil paper, shape it for 10 minutes, and cut it into sections before consumption.