An angel cocoa cream roll
By VicentaLakin
Recipe Recommendations
- protein 150 grams
- milk 65 grams
- corn oil 35 grams
- corn starch 5 grams
- low powder 45 grams
- milk powder 10 grams
- white granulated sugar 40 grams
- light cream 250 grams
- cocoa powder 20 grams
- lemon juice appropriate amount
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for An angel cocoa cream roll
1
Milk and corn oil are placed in containers and are fully embroiled。
2
Low powder, corn starch mixed with milk powder。
3
SIFT MIXED POWDER INTO EMULSED LIQUIDS, EVENLY MIXED WITH Z。
4
The protein is placed in an oilless and waterless container, which is then added to the white sugar, and is then filled with a big gutter。
5
When three to one of the proteins is evenly mixed with the paste, all the paste is poured into the protein, evenly。
6
The 28-inch grill is filled with oil paper, the face is flattened, the emulsion is light, and the bubble is blown out。
7
I BAKED 150 DEGREES FOR ABOUT 22-25 MINUTES, THIS TIME USING A BEAUTIFUL S5, WHICH IS SET BY APP, BECAUSE S5 IS A HOT ROAST, SO I SET THE TEMPERATURE AT THE FIRST 140 DEGREES FOR 15 MINUTES, AND THE SECOND 150 DEGREES FOR AROUND 8 MINUTES, AND IF YOU USE THIS OVEN, YOU CAN GO DIRECTLY TO APP TO SET UP A DEY RECIPE AND SAVE IT, AND NEXT TIME YOU CAN STOP SETTING IT UP AND START IT。
8
Get out of the oven and get rid of the oil paper。
9
The material is distributed, a small mountain is removed from the middle of the cake embryo, and the cake embryo is rolled up with a cane, which is frozen and shaped。
10
Slice after decoration。