Cocoa rolls
By VicentaLakin
What do we do with the cake rolls? One for the protein, two for the roast and three for the roll. Tiny cream, soft cakes, and the smell of cocoa。
Recipe Recommendations
- low-gluten flour 65 grams
- corn oil 40 grams
- eggs of 4
- milk 45 grams
- cocoa powder 10 grams
- sugar 15 grams
- egg cream 180 grams
- sweet fragrance
- baking
- several hours
- simple
Steps for Cocoa rolls
1
Separate the yolk from the protein, each in two clean, oil-free basins, and then mix milk and corn oil into the yolk evenly. It would, of course, be better if the corn oil and milk were mixed into oil and water。
2
AFTER THE FINE WEIGHING OF LOW-BANDED FLOUR AND COCOA FLOUR, THEY WERE ADDED TO THE YOLK BY FILTERING AND EVENED TO DRY POWDER BY Z-SHAPED MIXING。
3
The proteins were added three times, first with one third of the white sugar, second with one third of the white sugar, second with one third of the white sugar, and lastly with one third of the fine little bubbles, and then with all the sugar, which was then sent down to the state of the big bend, namely, the wet bubble。
4
One third of the protein is added to the yolk paste, mixed and evenly mixed, and must not be able to draw a circle, or it will melt and the cake roll will fail。
5
And then the mixed yolk paste is poured back into the protein paste, and it is also evenly mixed with a flip or cut hand。
6
Put oil paper in the oven and pour the cake in the oven。
7
Scratch it with a razor, and it takes a few more strokes to shock the bubble。
8
The oven is preheated, burning up and down, in the middle and lower floor, about 170 degrees for 20 minutes, and the baked cake is taken out with oil paper and carefully tore away the oil from the surroundings and put it on the grill。
9
At this point, light cream is used, sugar is added to the cream, and an electric omelet is used to make small hooks appear。
10
Tore the cake to a piece of oil paper, lay it on a clean piece of oil paper, face down part of the towel, put light cream on it, roll it up with a cane, wrap it up on the oil paper and then cut it in two parts。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。