Coco Twinkie rolls
By VicentaLakin
Two-colour tea rolls made the other day, and today we're going to have a cocoa roll, like these irregular stripes, and each product is different, and we're looking forward to it every time
Recipe Recommendations
- cocoa powder 4 grams
- hot water 20 grams
- fine sugar 70 grams
- salad oil 60 grams
- milk 80 grams
- low powder 65 grams
- egg yolk 80 grams
- protein 160 grams
- lemon juice few drops
- light cream 200 grams
- powdered sugar 20 grams
- sweetening
- other
- ten minutes
- ordinary
Steps for Coco Twinkie rolls
1
To powder the cocoa with hot water and mix it up
2
Salad oil, milk mixed with 20 grams of fine sugar to melt
3
Add sifted low powder and mix it to smooth-sliding
4
Add egg yolk
5
The proteins are added to the lemon juice, and the remaining 50 grams of fine sugar are added three times to the wet hair bubble
6
One third of the distributed protein is evenly mixed into the yolk paste
7
I'm gonna dump the good paste back in the balance of the proteins
8
Take a small fraction of the mixed paste and mix it in the cocoa powder of step one and then rewind it back to the paste
9
we'll put a nice piece of paste in a 28x28cm bowl of oily paper, and then we'll shake it so it's even, and we'll flatten it with a razor
10
Put it in the middle of a preheated oven at 170 degrees and roast it up and down for about 17 minutes
11
When you're out of the oven, tear out the paper while it's hot
12
When the cake is warm, the cream is put on, one end of it piled up in small mountains
13
Then roll it up with a cane and freeze it in the fridge for an hour
14
Then cut the pieces
15
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