Mocha chocolate roll
By VicentaLakin
Recipe Recommendations
- chocolate sponge cake
- unsalted cream
- low-gluten flour 25g
- corn flour 25g
- sugar-free cocoa powder 30g
- fine sugar 120g
- whole egg the 4
- egg yolk the 2
- Mocha chocolate mousse 1
- moist coffee syrup 1
- bittersweet chocolate 110g
- milk 30ML
- coffee milk wine
- Animal whipped cream 300g
- sweetening
- baking
- half an hour
- simple
Steps for Mocha chocolate roll
1
chocolate sponge cakes: 60 g sugar and all yolk are passed out with an egg-beater to a state of pan-white expansion. one third of the protein cream is mixed into the yolk paste, and one third of the protein cream is evenly mixed with a hand-plug, which is then evened with a single third of the protein cream, which is mixed with a blending key above and below。2
The rest of the sugar is then used for protein cream, and then the protein is slowly added to the sugar in three stages with an egg-beater at high speed to wet hair bubbles, and when all of it is added, it is hit to a neutral hair bubble, i.e., a small hook at the end with a slight bend。3
The powder is mixed into 1/2 and after mixing the above down, the remaining protein creams and the remaining powders are added and remain even. Add cooled cream, mixed and even。4
The powder is mixed into 1/2 and after mixing the above down, the remaining protein creams and the remaining powders are added and remain even. Add cooled cream, mixed and even。5
To pour paste into a baker's or tin paper, rub it flat with a mix key, then lift it up and knock on the table until the face is completely flat。6
SEND IT TO THE OVEN FOR ABOUT 180 DEGREES C FOR 10 MINUTES, INSERT IT IN THE CENTRE WITH A TOOTHPICK AND PULL IT OUT WITHOUT STICKY. NOW PUT THE BAKED CAKE ON THE IRON RACK, WITH FOUR SIDES TORN OPEN, AND THEN TORN THE ROAST PAPER WHEN IT WAS COMPLETELY COOL。7
Mocha chocolate mousse: Melting chocolate in insulation. Heated milk and coffee wine to boil, poured into chocolate, evenly mixed and cooled to a mild temperature。8
Creaming cream: When the cream starts to swell, it is slowly added to the cream with an electric egg-beater at a medium and low speed, and is distributed to eight, i.e. at the end with a slightly bent hook. Finally, it pours into the cooled chocolate, and at low and even speed. Note: When you last mix chocolate, don't overwrite it, or the cream will come out of the water!9
The chocolate moose will be packed in a capped container and the ice freezer will be put to use. Group: Face the baked face up (that is, the one on which the cake is baked), put a baking paper under the cake, cut the longer sides (that is, the long, wide, the long ones) with a sawk. Brush the coffee and milk。10
Some 1/6 of Mocha's chocolate mousse was left behind to make a squeezing decoration, and the remaining 5/6 was used as a cover. Put Moose on the side of the cake far from the body and leave the last centimeter behind. Rolling cakes: Bringing up the baking paper, bringing up the cake near the side of the body, gently pressing forward, so that the pie rolls will concentrate. Note: If there's a crack in the cake, it doesn't matter, because when it's curled up it's covered, but it's a little lighter。11
Fix the cake and roll it forward gently with your hands. After handing the cake roll to a high and strong state, take out the skin film, wrap the cake rolls and wrap them up on both ends to help the cake rolls. Note: In fact, the steps of roll cakes depend on personal habits, and some people are used to working with baking paper, but I personally think it's better to use hands。12
Move to ice in the fridge for more than two hours, and when the cake is stylish, remove the film and cut both ends of the head with a hot knife. Squeeze the rest of the mousse for decoration, and be able to slice it with cocoa powder. This recipe makes two chocolate cake rolls, one for me and my husband, and one for my friends. I'm going to do it again in the near future because it's delicious!