Chocolate rolls
By VicentaLakin
Recipe Recommendations
- low-gluten flour 90g
- cocoa powder 6G
- eggs of 4
- oil 30g
- white sugar 90g
- lemon juice 1 scoop
- milk 60g
- light cream 125ml
- fruit any
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Chocolate rolls
1
30 grams of sugar2
Sixty grams of milk3
30 grams of oil4
Smuggle to melt5
Put it in yolk6
90 grams of low-banded flour and 6 grams of cocoa flour7
Smuggle evenly8
Protein with a spoonful of lemon juice9
Add 30 grams of sugar. Keep fighting10
30 grams more sugar11
Until the pot comes down, the protein won't fall12
Take a third to the chocolate paste, then flip it13
Take a third. Keep flipping. Keep it light14
The last third, keep rolling, keep moving15
It's a silica on the grill, and it's a silica16
Put the material in the oven17
Scratch18
The oven's 180 degrees preheat19
Fire up and down, 180 degrees, 15 minutes (the last 5 minutes turn into fire), watch the process, adjust the fire/time to the home oven, open the oven door in the middle, bake it when the toothpicks are not sticky, and it's easy to dry for too long20
Silicon oil paper on the table, a few centimetres longer than the grill, the oven, the button, the extra silica paper, the cake21
Rip out the silica on the cake and cool down22
One hundred and twenty-five milliliters of cream23
I can't lose my button when I've got it24
Turn the cake over and rub the cream on the smooth side of the cake25
Roll up the cake26
Roll27
And roll up the cake with silicone28
Wrested on both sides, wrapped in candy, 10-20 minutes29
Once it's open, it's bound to a plate