Coco butter rolls
By VicentaLakin
This cake roll is for my little old man, and it's for the fridge. The old man, who's not so good, who's calm, and I think he's happy
Recipe Recommendations
- eggs of 4
- qingshui 20 grams
- milk 60 grams
- cocoa powder 5 grams
- edible oil 50 grams
- white granulated sugar 55 grams
- low-gluten flour 50 grams
- Dark chocolate chips 5 grams
- salt 1 small pinch
- lemon juice a little
- milk fragrance
- baking
- an hour
- senior
Steps for Coco butter rolls
1
Prepare food, low-banded flour for pre-screening
2
The egg yolk is separated from the egg
3
Put small basins filled with milk, oil and 15 grams of white sugar in cold water pans, heat them with water to boil
4
When the fire shuts down, it pours into a sifted, low-banded flour, tatters with eggs and pulls it out
5
Then we'll mix cocoa powder with water into the pot, and we'll mix it with heat to spare
6
And then you add the yolk to the powder pot, and you mix it with the egg, so that the yellow paste part is put aside
7
This is the time to deal with the egg purifier: the pot is filled with egg purified, salt, lemonade and 40 grams of fine sand. Sugar
8
Use an electric omelet to hit a neutral hair bubble with a long tail
9
Take a third of the protein to the yolk paste, double it with a razor
10
And take a few eggs and put them in the bag
11
A tarp on the grill, a small mouth on the lower end of the bouquet, and some pattern on the tarpaulin
12
And then we'll send it to the pre-heated mid-level of the oven: 170 degrees up and down, one minute to bake and get out of the cold
13
Then you mix the melted cocoa fluids with the remaining nine of the yolk paste, and then with the remaining two-thirds of the protein paste eight, and the cocoa cake is finished
14
Take the cooler dishes and pour them into the cake paste, then lift them up and shake them down a few times
15
Send it to the pre-heated mid-level oven: 170 degrees up and down16
About 18 minutes
17
Take out the grill with a bit of cooling, the surface covered with a sheet of oil, and then pull the tarpaulin off the grill
18
Slurped sugar and light cream in the basin, electrically punched the egg to the thickness of the trail. Status
19
Put the face of the cake with the raisins on the tarpaulin, then put half of the cream on the cake, put some on it, and thicken it down. Points
20
Roll it up from the bottom through a face battle and wrap it up in a freezer for 30 minutes
21
Take out the cake rolls and cut both ends
22
Another half of the light cream will be re-stamped, packed in a flower bag with a bouquet, evenly squeezed on a cake, and then a few colored chocolate dots will be spilled. Down
23
Haha: The side is also beautiful。Coco butter rolls Make Tips
One, if you want the cake roll soft and soft and good, you can try this hot-faced way and you're sure you won't let your family down. 2 The second protein is also the key, as it breaks, falls short and melts easily, so I suggest that it be hit between humidity and rigidity, i.e. neutral bubbles are the best and can be said to be the second success. 3. Chocolate and cocoa powders need to be melted early so they can be better integrated. Four, cake rolls, like giraffe rolls, are slightly more operational than ordinary cake rolls, but patience is fine. 5. The temperature and timing of the bakery is crucial and there is no uniform standard, depending on the situation in the oven。