Coco cream roll
By VicentaLakin
IT'S NOT EASY TO BREAK UP A THINLY WET ROLL WITH A LITTLE CHANGE IN THE BOX, AND THE ELASTICITY OF THE GOOD REALLY IS SO DELICATE
Recipe Recommendations
- low powder 35 grams
- cocoa powder 5 grams
- protein of 3
- egg yolk of 3
- animal whipped cream 20 grams
- fine sugar 60 grams
- lemon juice appropriate amount
- rum appropriate amount
- raspberry jam appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Coco cream roll
1
Prepare the material and weigh it separately
2
Protein enters an oil-free and water-free container, drops a few drops of lemon juice, mixes with an electric omelet at a low speed, and sugar is added three times to the wet hair
3
Add the yolk three times, first a yolk, and then the next one when you're fully mixed
4
Three yolks are mixed into a mix of good paste in a fine, dense state
5
Sift low powder and cocoa powder into the paste
6
Smash the paste with a rubber razor. Don't take a lap, double it and add 20 grams of light cream and a drop of rum
7
I'm going to put the mixed paste in the oven, scrape the surface with a razor and shake the bubble
8
Put it in a pre-heat oven and finish taking out the buttons and tearing out the paper when it's a little cold
9
Turn the cake, the face of the face, and paint the raspberry jam
10
When the light cream is fully frozen, it's a 70% bump with thin sugar
11
Smash the red cream on the cake with raspberry jam
12
With the help of a cane, roll up, tighten up the cake rolls, fix it in the fridge, burn it on the fire with a cake knife, and then cut out the nice piece of cake