A dream cake roll
By VicentaLakin
Monroe is the best ice cream I've ever had, full of chocolate skin, a bite, sweet mouth. Don't miss this cake roll because it's better than Monroe ice cream! This cake roll, like Monroe's ice cream, has a flaccid chocolate skin, and it's full of scabs. The cake is a twilight cake, soft and delicate, with brilliance。
Recipe Recommendations
- milk 50 grams
- soybean oil 40 grams
- white sugar 70 grams
- eggs of 4
- low-gluten flour 60 grams
- chocolate powder 15 grams
- dark chocolate 100 grams
- butter 30 grams
- chopped hazelnut appropriate amount
- light cream 250 grams
- fine sugar 20 grams
- sweetening
- baking
- ten minutes
- ordinary
Steps for A dream cake roll
1
The milk, soy oil and part of the sugar are mixed evenly. Smash to sugar melt。
2
Add yolk to even。
3
Sifted, low-banded flour and chocolate flour are added and rolled to smooth-sliding。
4
Add the last part of the sugar to the egg to the cold。
5
Clean up colded eggs and send them to wet hair。
6
Take a third of the protein cream, mix it with the yolk paste, evenly。
7
Put all the tumbled paste back into the protein cream, so that the tumbled to no particles。
8
The flat paste, the tarpaulin on the grill, it's all in the gold dish, and it's just a razor。
9
The oven is preheated, 180 fires, 150 fires and 15 minutes of roasting。
10
When you get out of the oven, tear down the oilpaper and cool it。
11
30 grams of black chocolate added to 50 grams of light cream and insulated water melted。
12
The light cream added to the fine sugar hit 60% of the hair, resulting in a pattern flow。
13
Add cool chocolate paste to 90%。
14
Slash the end of the cake so that the seal behind the roll can be more adhesive。
15
Scratch the cake, roll it with a cane, and put it in the freezer。
16
Chocolate with butter insulated water melts。
17
Add an appropriate amount of twirl, evenly mixed and completely cooled。
18
Take out the styling cake rolls, put them on the hanger, and have a smooth chocolate shower。