How to make Coco cream roll - VicentaLakin's Recipe

Recipe Recommendations

1

Prepare food, 10 grams of water for cocoa powdering, molds for oil paper, 160 degrees preheat oven

2

Four of them are in a bowl of 65 grams of milk, 10 grams of sugar, 40 grams of corn oil, and four proteins in a bowl of no oil or water

3

First the proteins, then the bubbles at low speed, one third of the sugar

4

Hit it at high speed until it's fine

5

You hit it at high speed and you put it in the last third of the sugar

6

It's a low-speed hit until it comes up with a small pointer

7

It's a low-speed electric omelet

8

Sift in low-banded flour and use an electric omelet to hit it fast

9

One-third of the protein cream is in the yolk paste

10

Cut it and fall back into the protein cream. Cut it

11

I've been digging 150 grams of cake and pouring it into cocoa powder

12

The original cake was put in the oil sheet

13

IT'S EVENLY COVERED WITH COCOA CAKES, AND THE S-BARREL'S GOT TO REACH THE BOTTOM OF THE GRILL. ROW

14

Put it in the middle of the preheated oven, 160 degrees for 20 minutes

15

Take out the hanger and put a sheet of oil on it

16

120 grams of light cream added to 10 grams of sugar powdered to the limit

17

Put it on a cake piece and roll it with oil

18

Weared in a bag, put it in a freezer for 30 minutes or more (I'm usually a freezer one night) and cut out what I wanted。