Chocolate cream cake rolls
By VicentaLakin
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Recipe Recommendations
- eggs of 4
- low-gluten flour 50g
- cocoa powder 10g
- white sugar 60g
- milk 45G
- corn oil 55g
- white vinegar few drops
- light cream 150g
- sugar 15g
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Chocolate cream cake rolls
1
Equated yolk is placed in oilless and waterless containers。
2
The yolk is mixed with milk and corn oil。
3
Sift low powder and cocoa powder。
4
Smuggle evenly。
5
Add sugar and white vinegar to the egg clean。
6
With an egg-beater, the egg cleans out a little bump。
7
Take one third of the protein and put it evenly in the chocolate egg paste。
8
Pour mixed chocolate eggs into the remaining proteins, evenly。
9
Put the egg paste in the baker with oilpaper。
10
The oven is preheated at 180 degrees and baked for 18 minutes。
11
The baked cake rips out the oilpaper and hangs it on the grill to heat。
12
Light cream with sugar。
13
Send it to a tattoo。
14
I'm gonna put the cream on the cake。
15
Roll it up。
16
Pack it with paper and put it in a freezer for 30 minutes。
17
Cuts, pallets, breakfast and tea。