Cocoa rolls
By VicentaLakin
Cake rolls are similar to twilight cakes, but they're not the same when they're passed. They're hard, they're small hooks, and if the rolls are so hard, they'll fail. The cake rolls have to be softer, and that's what we're usually talking about. Big hooks. Big hooks。
Recipe Recommendations
- low-gluten flour 65 grams
- eggs of 4
- corn oil 40 grams
- milk 45 grams
- cocoa powder 10 grams
- light cream 180 grams
- sugar 15 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Cocoa rolls
1
Separate the yolk from the protein in two clean, oil-free basins, and then mix the milk and corn oil into the yolk
2
WHEN LOW-BANDED FLOUR AND COCOA FLOUR ARE WEIGHED, THEY ARE ADDED TO THE YOLK BY SIFTING, EVENLY MIXED WITH Z-SHAPED MIXING TO DRY-FREE POWDER
3
The proteins were added three times to the white sugar hair, the first with a third of the white sugar, the second with a third of the fish eyebrow, the second with a third of the white sugar, the second with a high speed with a tiny little bubble, and then the whole sugar was added to it, and the second with a very low speed to a large bending hook, a wet bubble
4
One third of the protein is added to the yolk paste, which is mixed by the hand of a blend, which must be evenly smooth, and must not be drawn by a circle, or by a bubble, the cake roll fails, and the mixed yolk paste is poured back into the yolk paste, and it's evenly mixed by a flip or cut hand
5
We'll put oil on the grill, and we'll pour the cake in
6
Scratch it with a razor, take a few more strokes, shake it out
7
The oven is preheated, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot
8
It's time for light cream, white sugar in the light cream, small hooks with an electric omelet
9
Tore up the cake, flattened it on a clean piece of oil paper, partially face down with light cream on it, curled it up with a cane, covered it with oil paper
10
Once it's fixed, cut in two, and the cocoa cake roll is ready。Cocoa rolls Make Tips
1. When proteins are separated from yolk, they cannot contain a bit of yolk, otherwise they are prone to failure. Cake rolls cannot be too hard to pass out, otherwise the rolls will crack. The temperature and timing of the oven shall be adjusted according to its own oven. 4. Light cream is not too hard, it is too strong to be fine, and the cut cream is partly rough and not smooth。