Coco caramels
By VicentaLakin
Last time I made the original cake roll, it wasn't that hard, so this time I made the cocoa twilight roll, it was easy to roll and it was so loose
Recipe Recommendations
- eggs of 4
- low-gluten flour 80g
- milk 20ml
- corn oil 20g
- cocoa powder 10g
- white vinegar 2g
- white granulated sugar 30g
- vanilla extract 1g
- caramel 10g
- blueberry jam 10g
- sweetening
- baking
- ten minutes
- simple
Steps for Coco caramels
1
The egg is put in a water-free and oil-free basin, dripping into a little white vinegar。
2
White sugar is put into the egg clears three times, with a wet hair bubble。
3
The yolk is placed in a big bowl with vanilla, caramel, milk and corn oil。
4
When you mix the yolk evenly, you sift low-banded flour。
5
Light and even mix。
6
Sift cocoa powder。
7
Continue to mix evenly。
8
Put a third of the egg clear。
9
Flip evenly。
10
Coco paste falls into the remaining egg。
11
Flip evenly。
12
The cake was thrown into the square dish of 28*28 and the surface was levelled。
13
Preheat oven, 170 degrees up and down 20-25 minutes。
14
The baked cake is cold。
15
A blueberry jam at the cake's end。
16
Scrolling while the cake is still hot。
17
It can be placed in a freezer for about an hour。
18
When you're in shape, cut the pieces
19
Here we go
20
O-HA-HACoco caramels Make Tips
The oven is set for reference purposes only. The cake roll is completely cooled and can be placed in a freezer for an hour。