Rose chocolate roll
By VicentaLakin
CHOCOLATES AND ROSES HAVE ALWAYS BEEN A ROMANTIC ADJECTIVE, AND THEY LOVE THE TASTE OF ONE. THEY TASTE LIKE ONE. THEY TASTE LIKE ONE. IT'S A LONG-MADE MAN OVEN, AND IT'S A VERY UNIFORM FIRE WHILE IT'S ROASTING, SO IT'S A VERY DELICATE PIECE OF CAKE, AND IT'S SET AT 165 DEGREES AND 25 MINUTES。
Recipe Recommendations
- low-gluten flour 65 grams
- eggs of 4
- milk 45 grams
- rose sauce 15 grams
- fine sugar 15 grams
- cocoa powder 10 grams
- corn oil 40 grams
- light cream 250 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Rose chocolate roll
1
Get the cake rolls ready
2
Separated egg yolk
3
Smash it with a manual omelet
4
Coca powder and low-band powder are evenly sifted into yolk. Internal
5
Scratches are even6
70 grams of fine sugar is added three times to the egg. Fight! Fire
7
Until there's a big twist, you can start the 165-degree preheating on the upper and lower oven
8
Take a third of the protein and put it in the cocoa paste
9
And then back to the protein, evenly mixed
10
Into a clean gold plate, with a razor to the four corners, and a bubble
11
Put the cake roll in the Long Emperor's oven, 165 degrees 25 minutes lower
12
When you're baked, you take it out. You don't need to rebut it
13
POUR OUT THE CAKE WITH A GRILL, PUT A TOWEL ON IT AND CUT OFF A CM WIDE ON THE RIGHT
14
The light cream goes to 50%, and the rose sauce goes to 90%
15
Painted on the cake body, one third of which piled up a hill on the left
16
Take the scepter, start with the assistive roll on the left, tighten it and put it in the freezer for more than two hours
17
Take out the cake rolls and put the black chocolate in the bouquet and melt
18
Cut a little mouth and squeeze out the wrong line
19
With a chocolate cutter and a rose petal
20
Done