Chocolate rolls

By VicentaLakin

Chocolate rolls
Chocolate-eating relatives, it's definitely a sweet, delicious, colorful dessert. Only if they do it themselves will they know that the cake rolls made by their own people are not sweet, they're healthy, they're colored, they're rich and they're sweet. I've reduced sugar and cream here

Recipe Recommendations

  • eggs 4 pieces
  • corn oil 40 grams
  • milk 45 grams
  • low-gluten flour 60 grams
  • cocoa powder 10 grams
  • white granulated sugar 50 grams
  • light cream 150 grams
  • mango one
  • Chocolate coins the 15
  • Vanilla bougainvillea appropriate amount

Steps for Chocolate rolls

  • 1
    Yellow and protein separation, as shown. Note: Don't have any yolk in the protein, or it'll affect the making
  • 2
    Called corn oil, milk poured into yolk. I'll just have two minutes, and I'll just have my balls evenly
  • 3
    Powder, low-banded flour, cocoa powder
  • 4
    We'll sift it into a smooth yolk! We'll mix it with our eggs
  • 5
    Start processing protein. 50 grams of sugar
  • 6
    Use an electric omelet to hit the blisters in two, start putting sugar in white. Fire
  • 7
    I'll just hit it like a big bend
  • 8
    Good protein and mixed yellow paste
  • 9
    Dig one third of the blade into the yolk paste, mix it evenly with a tangled hand, and dig another third to repeat the steps before the protein is fully integrated with the yolk paste
  • 10
    Prepare the grill, put on the oil paper. It's 165 degrees in the oven
  • 11
    Put the pasta in the grill and even it with a razor. It'll make it even
  • 12
    Two oscillations of the oven, two oscillations of the surface bubbles
  • 13
    This is when we're going to make a surface pull and pour 20 grams of light cream into the stainless steel bowl
  • 14
    Take a pot of water, put a stainless steel bowl with light cream in it, heat it up
  • 15
    When the cream gets hot, it pours into the black chocolate coin. I'm not sure
  • 16
    Smuggle, shut the fire, keep it going until it melts, get out of the fire
  • 17
    It's the chocolate sauce from the outside
  • 18
    At this point, the cake is cooked, the tissues are even, the colours are good, and the smell of chocolate is strong
  • 19
    Now we'll take care of the cake rolls. 150 grams of light cream, 15 grams of white sand. Sugar
  • 20
    I'll give you some cream
  • 21
    Cake rolls back and forth, oil paper under it, and then a cake roll, starting with an internal cream, even with a razor. Move
  • 22
    Mango peels, cetines, like, on the cake rolls, and the bottom paper starts rolling up, and then the freezer is 15 minutes away
  • 23
    Bring out the prettiest cake rolls and then decorate them, and here's the chocolate sauce, which can pull flowers, or put on a rose, and make a different cake roll out of your own imagination, or all the vanillas and flowers I grow are decorated. My idea is that the decorating is rarely with butter, it's too sweet, so it's beautiful
  • 24
    It's a map of the product, and you're enjoying it

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