Coco-coffee
By VicentaLakin
Make cute cake rolls with the simplest and most common ingredients, little ones love. Baking is super love, really, baking makes life more fun. The cake rolls this time are made using the rear egg method, which has the advantage of one: the egg bulges, which reduces the creation of the neck, and the paste is more delicate。
Recipe Recommendations
- eggs of 4
- milk 40g
- corn oil 40g
- low-gluten flour 40g
- sugar 40g
- cocoa powder 8g
- Black and white chocolate on cake surface appropriate amount
- Decorative almond slices appropriate amount
- light cream 200g
- Light cream sugar 20g
Steps for Coco-coffee
1
40 grams of milk with 10 grams of sugar to melt
2
Add oil to full integration
3
♪ Joined the sifted low powder to drink cocoa powder ♪
4
Smuggle evenly
5
The four eggs were fully plattered with early separation
6
The protein is three times added to 30 grams of sugar, and it's in a hard state
7
Take a third of the protein and drop it evenly in cocoa yolk paste
8
And then it's all rolled back into the protein basin
9
Put the cake out of high ground in a pre-painted grill, flatten it, blow out the bubbles and roast it in the middle of the pre-heated 180-degree oven for 20 minutes。
10
Out of the oven, out of the heat
11
There's a new oilpaper on it
12
Cream cream and sugar to the point of not moving
13
Rip out the paper and put on the cream
14
Roll up the freezer
15
It can be divided into six equals
16
Draw eyes and noses with black chocolate melted in water
17
Just put the almond chip in your ear。Coco-coffee Make Tips
It's better to roll than to roll back, and it reflects a smooth and delicate skin on the face of a bear. The time of the oven is adjusted according to the performance of the oven。