Manhattan Cake Roll

By VicentaLakin

Manhattan Cake Roll
Cake rolls -- flour, eggs, cream, milk, etc. The cake is very light, using vegetable oil, eggs, sugar, flour as basic material. The cake rolls are full of vegetable oil and eggs and are therefore very wet and suitable for those that need refrigeration. It's supposed to be white cream on the outside of the cake, but it's not white enough, or better。

Recipe Recommendations

  • eggs of 8
  • sugar 80g
  • milk 150g
  • corn oil 50g
  • low powder 180G
  • cocoa powder 20g
  • white vinegar 3g
  • salt 1g
  • Black and white chocolate chips appropriate amount
  • light cream 300g
  • white sugar 25g

Steps for Manhattan Cake Roll

  • Make Manhattan Cake Roll step 0
    1
    All materials ready for use
  • Make Manhattan Cake Roll step 1
    2
    coca powder to 20 g milk to melt
  • Make Manhattan Cake Roll step 2
    3
    The process of emulsion is important, and it is important to be patient, when oil and yolk are fully integrated。
  • Make Manhattan Cake Roll step 3
    4
    THEN THE MELTED, COOLED COCOA FLUIDS ARE EVENLY MIXED, SIFTED INTO LOW POWDER, AND THE "Z" FONT IS MIXED WITH A MANUAL MIXER, SO DON'T DRAW CIRCLES, OR IT'LL GET CRAMPED AND AFFECT THE TASTE. UNTIL COCOA YOLK IS MIXED TO DRY-FREE POWDER, SMOOTH AND PRE-EMPTED, LIQUIDS FALL LIKE SILK BELTS。
  • Make Manhattan Cake Roll step 4
    5
    Find a water-free and oil-free basin pouring into the proteins, and use a little salt and a third of the white sugar when the electric omelet opens in the middle and hits the fish eye
  • Make Manhattan Cake Roll step 5
    6
    Add two-thirds of sugar when you hit the protein
  • Make Manhattan Cake Roll step 6
    7
    When the protein says there's a big bend, add the rest of the sugar
  • Make Manhattan Cake Roll step 7
    8
    After 30 seconds in the middle of the omelet, you can stop when you're in the low end. The protein is very delicate. The machine, which keeps running during a low-end break, raises the protein to check the bend so that the protein does not pass。
  • Make Manhattan Cake Roll step 8
    9
    At this point, the oven is starting to heat up by 180 for 10 minutes. Put a single half of the distributed protein in the cocoa yolk paste, and be careful not to draw rings and avoid bubbles. And then pour cocoa yolk into the rest of the protein basin, and keep it even until you don't see the protein and the dark color of cocoa yolk
  • Make Manhattan Cake Roll step 9
    10
    the oilpaper is made from the grill, and the cacao yolk paste is thrown into the oven at a height of 30 cm from the grill, and then the knife is razed, the bubble in the cake is blown out and sent to the middle of the oven to start cooking。
  • Make Manhattan Cake Roll step 10
    11
    When we baked the cake, we started hitting light cream to 9-10 points, and it's okay to be a little hard. In 20 minutes, when the cake is taken out, the grilled net hangs on to the warm hands, the cake surface is evenly covered in cream, and the cake rolls are rolled up with a stick
  • Make Manhattan Cake Roll step 11
    12
    If you don't have white cream, wipe the face with light cream. Black and white chocolate drops over the cake roll for decoration, beauty
  • Make Manhattan Cake Roll step 12
    13
    Does this color match
  • Make Manhattan Cake Roll step 13
    14
    Flat View

    • Manhattan Cake Roll Make Tips

    One, mine's a big dish, and 28*28s can cut it in half. Two, the yolk paste is not too thick. 3 The oven will be adjusted to the temperature of its own oven. Four, cake rolls are better after the freezer。

    Recipe Categories

    Recipe recommendation