Cocoa mango rolls
By VicentaLakin
I haven't made a cake roll this year, and yesterday I did nothing. That roll is really a willful one. It's weird to see it myself. The good twirl tissue has a sense of success, and this week it's going to be a day-to-day roll of rolls and more hand rolls。
Recipe Recommendations
- cocoa powder 10 grams
- low powder 75 grams
- white sugar 65 grams
- salad oil 20 grams
- light cream 1 part
- mango one
- sweetening
- roast
- half an hour
- ordinary
Steps for Cocoa mango rolls
1
Prepare food for use。
2
Separate the yolk and add salad oil to the yolk, a little white sugar, milk。
3
Hit it until it's integrated。
4
The cocoa powder and the low powder are sifted to dry powder。
5
Don't add the remaining sugar to the egg。
6
Hit the protein with a bubbly, unbuttoned state。
7
The protein paste is added to the cocoa paste in several times。
8
A preheat oven after integration。
9
Bread paper in the oven, paste the cake in it, level it。
10
A preheated oven of 170 degrees for 12 minutes。
11
When we're done, the cake's out of paper and we'll get some cream。
12
I'll put the fresh cream in the cold cake skin。
13
Put mango on one end。
14
When it's covered, it's fixed, it's frozen in the fridge for over an hour。
15
Just take it out and change it。Cocoa mango rolls Make Tips
The timing and temperature of the roast are regulated by the performance of the oven。