Cocoa rolls
By VicentaLakin
Recipe Recommendations
- corn oil 50 grams
- eggs of 4
- yogurt 100 grams
- low powder 95 grams
- white sugar 25 grams
- cocoa powder 15 grams
- light cream appropriate amount
- vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Cocoa rolls
1
Four yolks with 50 grams of corn oil and 100 grams of yogurt mixed evenly。
2
Low powder 95 g paste sifted into yolk paste。
3
Coca powder is sifted into yolk paste。
4
Smash it with an egg to non-particle。
5
A few drops of vinegar or lemonade can also be inserted in an oil-free basin。
6
Ten seconds of slow and light mixing。
7
It is then used to stir 25 seconds at a medium speed and then to stir at a low rate so that the bubble becomes a tiny bubble; one third of the fine sugar is added. Continue the low-speed swing, and add the remaining one third of the fine sugar when it becomes more subtle and clear. When the protein paste is glamorous and the egg-beater is resistant, the egg-beater is raised and the protein paste has a big bend. As shown in the figure。
8
Take a third of the protein cream and add it to the yolk paste. Swing up evenly from the bottom。
9
Another third of the protein cream added to the yolk paste is evenly mixed from the bottom. Finally, the whole of the yolk paste is poured into the protein paste, evenly mixed from the bottom, and do not circle。
10
Pour the cake in the oven. Shake a little bit and let the cake melt。
11
The 42-litre oven, bathing, 160 degrees of fire, 25 minutes of bakery, and the size of each oven are different in temperature and timing。
12
Get out of the oven, wait for the temperature to be moderate, demodeled。
13
It's light cream to the point where it's available。
14
The cake surface is evenly covered with light cream。
15
Roll it up, cool it for half an hour, then cut it to 4 equals。