Cocoa cake roll
Speaking of which, I haven't made cake rolls for a long time. I made them last time, but I couldn't roll them anymore. The reason was that the baking time was too long. It seems that the time difference between sponge cake and Qifeng cake is still quite large, not even a few minutes. Wow ~~ Also, my oven is too small, and the heating is never uniform enough. It is always deep on one side and light on the other... When we have money, we must buy a big oven and a good oven ~~~ Even if we bake cakes once a month, I will be happy to watch it ~~ Right ha ~~
Recipe Recommendations
- eggs of 3
- oil 30ML
- cocoa powder 20G
- flour 40G
- water 30ML
- sugar 30ML
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Cocoa cake roll
1
Prepare materials. isolate egg yolk protein
2
Add oil to egg yolks and mix well
3
Add water and mix well
4
Dry in flour and cocoa powder and mix well
5
This is the mixed egg yolk paste
6
Beat the egg white with white sugar, and pour in white sugar in 2 portions
7
Beat the egg white until the egg beater has a small sharp point
8
Mix one-third of the egg white and egg yolk liquid, stirring from bottom to top
9
After mixing, mix all the paste well
10
Lay oil paper on a baking sheet, pour the batter into the baking sheet, hold at 175 degrees for 20 minutes
11
Immediately after roasting, it is baked out of the oven and inverted, tear off the oil paper, and dissipate the heat
12
Then roll up the cake slices and fix them into candies with oil paper
13
Let cool and slice