Chocolate Olio rolls
By VicentaLakin
Recipe Recommendations
- egg yolk of 4
- fine sugar 50 grams
- milk 50 grams
- corn oil 30 grams
- salt 1 gram
- vanilla extract 4 grams
- low-gluten flour 55 grams
- cocoa powder 15 grams
- protein of 4
- stuffing material appropriate amount
- light cream 200 grams
- powdered sugar 20 grams
- mascarpone 150 grams
- Oreo broken 20 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Chocolate Olio rolls
1
1. The materials are ready, the yolk, the protein is separated in two basins and the protein is put in the refrigerator for a while。
2
2 yolk mixed with fine sugar。
3
3. Add vanilla blending。
4
4. Add milk and vegetable oil blending。
5
5. Sifted powder mixing。
6
Six. When the yolk paste is finished, the protein is removed from the protein basin, and the protein is sent three times to the fine sugar, and twice mixed with the yolk paste (the photograph is forgotten)。
7
7 - Scratch the cake to school in the 9055 gold plate, wipe it down, blow the bubble。
8
8. Approximately 170 degrees and 20 minutes in the mid-level of the 5,400 Plattex oven. It's hot. It's cold。
9
9. Send Mascabun to smooth。
10
10. Add light cream and sugar powder and then fight。
11
11, to the status of the flower, harder。
12
12. Join the Olio shredding。
13
13. The cake is washed up in the inside (towelft) with saws and slashing to the side, evenly covered with cream, close to the side of the body, coming out of a hill, curling up and tightening。
14
It can be cut off after 20 minutes of freeze-off. It's just a freezer。
15
No Maskapen can use cream cheese。