A dream cake roll
By VicentaLakin
Chocolate cake rolls with briquettes, double taste。
Recipe Recommendations
- eggs of 3
- cocoa powder 7 grams
- hot water 15 grams
- milk 60 grams
- corn oil 50 grams
- fine sugar 50 grams
- low-gluten flour 65 grams
- light cream 250 grams
- chocolate 20 grams
- peanuts appropriate amount
- coconut oil 50 grams
Steps for A dream cake roll
1
Cocoa powder heats the water to the point where it is non-particle-free。
2
The tarpaulin was prepared early。
3
Separated egg yolk, and oilless and waterless basins. Milk and corn oil are added to the yolk, evenly mixed and fully emulsed。
4
LOW-BANDED FLOUR IS SIFTED AND THE MANUAL Z FONT OF THE EGG BEATER IS MIXED TO NO POWDER。
5
It's 180 degrees preheat on the oven. The sugar is added three times to the egg purifier, and the egg-beater is activated and the protein cream is thrown into a big bend。
6
Protein cream and yolk paste are mixed, evenly mixed。
7
Add cocoa paste and mix it evenly。
8
The dish is poured from the top into the middle of the pre-heated oven and is roasted up and down to 180 degrees for 20 minutes。
9
When the oven is out, the dish is slowly thrown into the air, the oil sheet is covered, the button is removed, the bottom paper is torn off and the surface is torn to cool until the surface is no longer hot。
10
Chocolate insulated water melts。
11
Cream of cream is added to the fine sugar, and is given to the flower。
12
Add melted chocolate to make chocolate cream pie。
13
Slashed the bottom of the cake, butter on the cake, a third of the shape of the hill.
14
Cake pieces are rolled up with a cane, wrapped in paper, frozen in the refrigerator for at least 30 minutes, 15 chocolates with coconut oil, melted into hot water, added to the groundnut mix, taken out of the cake, evened into the cake, then stored in the fridge for 10 minutes to take out the slices。