Chocolate rolls

Recipe Recommendations

• low-gluten flour 55 grams
• cocoa powder 10 grams
• eggs of 3
• milk 60 grams
• corn oil 30 grams
• Egg yolk with white sugar 15 grams
• white sugar for protein 50 grams
• dark chocolate 120 grams
• Light cream for chocolate 80 grams
• Use light cream for filling 200 grams
• Fill with white sugar for light cream 20 grams
• Chocolate hazelnut paste for filling appropriate amount
• Light cream for exterior 200 grams
• Exterior with white sugar for light cream 20 grams

• sweetening
• roast
• several hours
• ordinary

Steps for Chocolate rolls

1

Cheeky powder and cocoa powder first

2

Protein, yolk, early separation, protein to be used in an oil-free, water-free bed; white sugar, milk, corn oil to be evenly mixed in the yolk, then flour and cocoa powder to be sifted back into the yolk mixture

3

Smuggle even, dry powder particles

4

The protein is distributed according to the chili cake method, and the white sugar is added three times, when the protein comes out of the thick air bubble, when the thin air bubbles, when there is a visible pattern, and when it hits the wet hair bubble, that is, when the egg-beater is lifted, the protein shows a slightly hard and large bend. Sample

5

Take one third of the protein into the yolk paste, so the oven can start preheating, 180 degrees

6

Flip evenly

7

I'm going to put the good paste back in the protein paste. Medium

8

Flip evenly，成细腻光滑的蛋糕糊

9

Scratching the cake into a non-gluceous dish, scraping the surface with a scratchboard and holding up the oven, so light-shocking the bubble in the face

10

In the preheated oven, 180 degrees, 15 minutes

11

The cake's out of the oven, and it's stuck on the hanger with the oil sheet

12

200 grams of cream, 20 grams of sugar, into the eggbasket, to the point where there's a clear line and it can't be broken

13

When the cake is dryed to the temperature of its hand, it can be turned over, i.e., top-up, bottom-down, inner-rolled, paste-painted cream first on the cake surface, some more at the centre of the cake roll, a little thinner on the outside, so that it can roll up and put on a chocolate corset

14

Scroll it, wrap it tight with oil paper, clamp it tight and freeze it in the fridge for over an hour

15

Black chocolate and light cream in the little milk pot

16

It melts, and it's not used until it's completely cooled

17

Refill 200 grams of light cream, 20 grams of sugar

18

Cut the frozen cocoa rolls off both sides of the irregularity, rub the light cream out on the face of the cake rolls, and wipe it down with a piece of oil, as smooth as possible

19

Put a fresh film on the flat case, put a hanger or grill on it, and move the fresh cream rolls to the hanger. Move

20

The completely cool chocolate cream sauce is on the cocoa roll so it can flow naturally, and then it can be collected on the membranes, frozen in the fridge, preserved for about a week, for other food

21

And if you don't, you're gonna have to stop wrapping it in paper

22

Because you can't hold it with your hand, you have to be extra careful cutting the pieces

Recipe Categories

• cake roll