A giraffe roll
By VicentaLakin
The smell of fragrance cocoa and light cream, the prettiest giraffe pattern, the way grown-ups see it
Recipe Recommendations
- vegetable oil 65g
- milk 65g
- egg yolk of 5
- fine sugar 50g
- low-gluten flour 60g
- Chocolate powder 10g
- corn starch 15g
- protein of 5
- light cream 150g
Steps for A giraffe roll
1
Milk and oil are fully emulsed
2
Add powder mixing to the mixture of milk and oil
3
Add four yolk and one full egg to step 2
4
Use an electric omelet to blow the protein to a bubble, and then add the rest of the baby sugar
5
One third of the distributed protein is mixed with the yolk paste before all the protein is mixed
6
There's a little cake left in the bag without chocolate powder
7
Scratch the original cake on the grill and draw the line
8
Puts a tattooed grill 150 degrees in the oven and takes it out for two minutes
9
I'm going to dump my chocolate cake in a grilled dish and blow out the bubble
10
Cake paste in the middle. 150 degrees, 25 minutes
11
The baked cake is on the net
12
Light cream with sugar, cream on the cake, stick to help roll up the cake
13
Cake rolls are covered with film protection and can be fixed in a freezer for an hour or moreA giraffe roll Make Tips
1. PROTEIN OUTBURSTS: THE LIQUID MUST USE FRESH EGGS, AND THEN THE EGG IS SEPARATED, AND IT IS BETTER TO FREEZE THE PROTEIN IN THE FREEZER ROOM FOR TWO MINUTES IN ADVANCE, SO THAT THE FROZEN PROTEIN IS MORE DELICATE AND STABLE. FLOUR IS SIFTED AND THE CAKE IS ROLLED UP AND DOWN AT THE TIME OF PRODUCTION, AND THE CREAMED CAKE ROLLS ARE STORED IN THE REFRIGERATOR FOR ONE HOUR TO EAT. THREE, I USED THE PE 5386, AND WHEN YOU USED THE OTHER BRANDED OVENS, THE TEMPERATURE WAS ADJUSTED。