Chocolate cake rolls
By VicentaLakin
This chocolate-cake roll is caught in a sponge cake with its own favorite chocolate sauce, a soft cake and aromatic chocolate sauce combined to give you a different taste bud。
Recipe Recommendations
- whole egg liquid 200 grams
- sugar 95 grams
- chocolate sauce appropriate amount
- low-gluten flour 80 grams
- milk 36 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Chocolate cake rolls
1
(b) To place the whole egg fluid in an oil-free and water-free eggbasket and to add sugar
2
(a) Heating of the egg fluid basin (severe water heat) by mixing both the egg fluid and the sugar with a manual omelet, leaving the egg basin in hot water after the basic melting of the sugar
3
(b) Start with an electric eggbeater until the eggbeater is lifted, the egg paste slowly drops down and is able to leave clear traces of the disturbance
4
Sifting low powder into the egg paste
5
(b) To mix the egg paste and flour equally free of dry powder with milk and evenly into cake paste
6
Put the mixed cake in the baker with the oil paper and shake the grill a few times, smash the bubble in the cake
7
Leave a few cake paste and add a spoon of cocoa powder
8
It's a small-licensed piece of cake and then put it in a one-time bag
9
On the sixth-step cake paste, squeeze the cocoa cake paste into strips, and then draw straight and backwards with toothpicks into the preheated oven, 190 degrees, 17 minutes
10
After the baked cake is removed, it is removed from the grill and placed on the hanger, where the oil paper is slowly removed while it is hot; the oil sheet is put under the cake and chocolate sauce is painted on the cake
11
Lifting up the side of the sheet, slowly rolls the cake up to the other side of the cake, then rolls it and puts it in the freezer for an hour。
12
Frozen cake rolls, you can slice。