Cake rolls
By VicentaLakin
Sweet cake rolls are special because of cocoa
Recipe Recommendations
- low powder 80g
- corn oil 45G
- sugar 70g
- lemon juice few drops
- eggs of 4
- water 45G
- cocoa powder 25g
- sweetening
- roast
- an hour
- ordinary
Steps for Cake rolls
1
Prepare the food
2
the yolk is separated and 25 g sugar in the yolk
3
Pour it into corn oil and mix it evenly
4
Keep pouring in
5
Low powder sifted into mixed yolk
6
Smash it with fine yolks
7
a few drops of lemon juice in the proteins to a big bubble, with 15 g sugar
8
keep sending it to a more delicate state and add 15 g sugar
9
high-speed ejaculation of proteins without easily disappearing and finally adding 15 g sugar
10
Keep sending it to the point where it's soft, wet hair bubbles. Just make a cake roll
11
Wet bubble status shown in figure
12
One third of the protein to the yolk paste
13
Smash it in a thin cake
14
And then I'm gonna pour back the two-thirds of the remaining mixed cake. Medium
15
Make sure you don't draw rings so they don't melt
16
Add cocoa powder to the cake paste
17
Continue to mix up and down into fine cocoa paste
18
A well-mixed cocoa paste pours into a baker with oil paper, shakes twice off the bubbles and wipes the surface with a scratchboard (at which point the oven is preheated, 150 degrees temperature, 10 minutes fixed)
19
Put it in a 150-degree preheated oven, mid-level, 135-degree, up and down, 25-minute, baked and dryed
20
Grab another oilpaper, move the piece of cake and wrap it up with a sticky stick, twist both ends and put it in the freezer for an hour to the pattern
21
Completed Chart
22
Completed Chart