How to make Pumpkin roll - VicentaLakin's Recipe

Recipe Recommendations

medium-gluten flour 80 grams
eggs of 4
edible oil 40 grams
sugar 75 grams
milk 50 grams
cocoa powder 20 grams
coconut a little
dark chocolate 100 grams
light cream 100 grams

sweetening
roast
an hour
senior

Steps for Pumpkin roll

1

Protein and yolk are separated。

2

The egg yolk is mixed with milk and oil to the oil-free star state。

3

Add cocoa powder。

4

Sift in flour。

5

Smash even。

6

The mix is even to dry powder (or a few seconds with an egg-beater)。

7

The proteins were added to the white sugar three times (a bowl of 70 degrees of hot water) to form a rigid bubble。

8

There are strong little triangles to lift an egg-beater (one minute for an electric-beater, six minutes for a fifth and one minute for a first)。

9

One third of the protein cream is taken to the cocoa paste, evenly mixed or slashed, evenly (not circled, so as not to melt)。

10

And then you pour the mixed paste into the rest of the protein cream, evenly folded or slashed。

11

The cocoa cake will be fine。

12

The cocoa cake is piling into the mold and stunned。

13

The oven is pre-heated, the cake is pasted into the oven, 170 degrees, mid-level, baked 25 minutes of the oven to dry, and the cake is slashed lightly。

14

The cake starts slowly on one side of the paper and is put in a freezer for 30 minutes。

15

Let's make some hot chocolate and get chocolate and cream in a bowl。

16

Insulated water melts (50-60 degrees at not too high temperature to separate oil from water)。

17

The melted chocolate cream is fully blended into a silky state, and it is ready for drying (frequently melted chocolate cream is scarce, cannot go right to the cake, must be placed in a freezer to a very dense state, with a clearly visible texture available when mixed with a razor)。