Black-Eyed Chestnut Cake roll

By VicentaLakin

Black-Eyed Chestnut Cake roll
It's recently entered a very amazing baby called Black Horns Jealous, which has been able to increase children's immunity, not only with a wealth of vitamins, but also with a focus on a very high face. The fruit of the vinegar of the black ears is soothing with soda, ice and honey, sour and sweet, and the heat is delicious, and the black grapefruit, which is powdered as a sweet material, not only enriches the taste, but also the beauty, not to mention so little。

Recipe Recommendations

  • gnome flour 65 grams
  • Black currant powder 8 grams
  • fine sugar 50 grams
  • eggs of 5
  • salad oil 40 grams
  • milk 45 grams
  • light cream 250 grams
  • powdered sugar 30 grams
  • edible gold foil appropriate amount
  • black currant appropriate amount

Steps for Black-Eyed Chestnut Cake roll

  • Make Black-Eyed Chestnut Cake roll step 0
    1
    Prepare the raw materials in advance
  • Make Black-Eyed Chestnut Cake roll step 1
    2
    Mixed milk and salad oil, evenly mixed
  • Make Black-Eyed Chestnut Cake roll step 2
    3
    Add yolk
  • Make Black-Eyed Chestnut Cake roll step 3
    4
    It's completely even
  • Make Black-Eyed Chestnut Cake roll step 4
    5
    Sprayed powder at once
  • Make Black-Eyed Chestnut Cake roll step 5
    6
    It's completely even
  • Make Black-Eyed Chestnut Cake roll step 6
    7
    The proteins have been added to the fine sugar twice
  • Make Black-Eyed Chestnut Cake roll step 7
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    It's a soft hook
  • Make Black-Eyed Chestnut Cake roll step 8
    9
    Take a third of the protein cream, even with the paste
  • Make Black-Eyed Chestnut Cake roll step 9
    10
    And then you fall into the remaining protein cream
  • Make Black-Eyed Chestnut Cake roll step 10
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    Full and even
  • Make Black-Eyed Chestnut Cake roll step 11
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    It's pouring into a dish with oilpaper
  • Make Black-Eyed Chestnut Cake roll step 12
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    Put the oven in the preheat oven, 175 degrees and 18 minutes of baking
  • Make Black-Eyed Chestnut Cake roll step 13
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    The baked piece of cake will be removed immediately and the oil sheet will cool down
  • Make Black-Eyed Chestnut Cake roll step 14
    15
    Weight cream + sugar powder + black-eyed chestnut powder Okay
  • Make Black-Eyed Chestnut Cake roll step 15
    16
    It's like a bouquet
  • Make Black-Eyed Chestnut Cake roll step 16
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    When the cake slices out a little slope, it's covered with light cream
  • Make Black-Eyed Chestnut Cake roll step 17
    18
    Then roll up and send it to the freezer for two hours
  • Make Black-Eyed Chestnut Cake roll step 18
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    Repeat step 15, release the light cream again, and then load it in the bag
  • Make Black-Eyed Chestnut Cake roll step 19
    20
    Scratch the top of the cake roll, put on the black-sweet chestnuts and edible gold, so you can slice it

    • Black-Eyed Chestnut Cake roll Make Tips

    When making a cake roll, the egg whites should not be beaten until very stiff. I usually beat them until they are about 70-80% stiff; in other words, as shown in the step photos, when the whisk is lifted, soft curved hooks should form. This consistency helps keep the cake sheet flexible and makes it easy to roll. If you accidentally overbeat them slightly, you can gently score the surface of the cake with a knife before applying the cream, just be careful not to cut all the way through. This will also allow you to roll it up smoothly.

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