Marble cake roll

By VicentaLakin

Marble cake roll
There were few recipes for marble cake rolls online, so I decided to send one. The small four rolls of fragrance and softness of eggs, which are still as soft and soft as clouds, add to the taste of yellow paste by using the latter method, as well as the sweetness of cake in the taste of Japanese cocoa powder. It's great in terms of face and taste

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Steps for Marble cake roll

  • 1
    Ten grams of chocolate block insulated water melts into liquids (in the absence of chocolate, 5 grams of cocoa powder can be used to add 10 grams of hot water to the dry powder state)。
  • 2
    Scratch the egg and wipe the paper with the twilight plume。
  • 3
    Eggs are taken out of the fridge and wiped out with paper from twilight。
  • 4
    Separate the protein and the yolk (no water and no oil for an eggboard or a little yolk for an eggnog, otherwise it won't work)。
  • 5
    An egg basin is filled with milk and corn oil, and the egg is evenly mixed with a timewise needle (with full emulsion and no oil in the liquid)。
  • 6
    SIFT IN LOW-BANDED FLOUR AND EVENLY MIXED WITH AN EGG-STAMPING “Z” OR AN OBLIQUE 1 WORD (DO NOT CLUTTER IN ORDER TO AVOID A CRAMP)。
  • 7
    Add yolk to the flour。
  • 8
    Smuggled to zero particles with eggs。
  • 9
    Scratches were then used to mix them into a delicate smooth state: the scratches were lifted, and the trail of paste that flowed would not disappear immediately。
  • 10
    The protein drops into four drops of lemon juice (after the lemon has been washed and dried with the twilight platinum paper)。
  • 11
    The gold plate is polished with paper. Preheat oven for 10 minutes。
  • 12
    The proteins are distributed by electro-electrically “low-middle-high-low-low-speed” and are added to the sugars three times: when they reach thick bubbles and add one; when they reach small bubbles and one sugar, they continue。
  • 13
    Send it to a slight signage, then add the rest of the sugar, and give it a slow break。
  • 14
    Hairing to wet (presentation: big bending), (the first stage of a first-time break is: slow-cut, stop to see if you have a break, so that you do not have a break in the final roll)。
  • 15
    One third of the protein is added to the yolk paste。
  • 16
    Scratched from the bottom to the top, avoiding bubbles。
  • 17
    Scattered cake paste, then rewinded the rest of the protein, quickly evenly。
  • 18
    The cake is ready。
  • 19
    Take two spoons of cake and put it in the cocoa paste。
  • 20
    Pour cocoa cake into the original cake。
  • 21
    Scratch it with a razor。
  • 22
    The paste slowly falls into the gold plate from a high point (recommendation: freshman puts oilpapers on the plate) and rolls up the grill, smooths the paste (and also wipes it down with a small scratchboard) and shakes the bubble a few times。
  • 23
    Put it in a pre-heated oven, up and down the middle of the fire, and bake for about 25 minutes。
  • 24
    The cake is baked to the surface in gold and removed with a small shock, and a strip of demoulders is drawn around the surface, and the sheet of oil is attached to the net (if any, the piece of cake is quickly towed out of the oven with the sheet of oil and placed on the dryer) and a clean sheet of oil is placed on the surface。
  • 25
    While the cake rolls are still warm (around 40 degrees), tear out the paper at the bottom and leave the paper that has just been ripped on the cake piece, slash the cake with a slash (slash this side while the roll is at the end) and slash about two centimetres near the side of the body (which cannot be cut)。
  • 26
    Under the oil sheet at the end of the cake, the sheet is slowly rolled in its own direction (the beginning of an egg roll, the pattern) and in its own direction, while pushing the cake forward; the rolls are squeezed tight and placed in the freezer for half an hour。
  • 27
    A small amount of cream (or jam) can also be used to fold the cake on it, and a layer of cream cane cane is used to roll it up, and when it is rolled up, the oil sheet is attached to the freezer for more than 30 minutes, and then the slices can be taken a little bit harder (the knife burns it with hot water or the fire, and every time it is cut, it's purified, it's cut beautiful)。
  • 28
    Done

    • Marble cake roll Make Tips

    1. eggs are 65g of choice. 2. separation of the yogurt clean-up in clean, oil-free basins. 3. at the end of the period at which the first-timers have had to have a low-speed break, they stop at any time to see the state of the break so as not to lose their head and break the final roll. an egg can be pumped and a razor flipped, so watch out for the flipping to avoid bubbles. 5. protein is ready for wet hair bubbles, and protein cream is softer and liquid when lifting eggs. for reference purposes only, the temperature and time of the bakery should be adjusted as appropriate. watch out for the cake rolls before they get too dry。

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