Cocoa rolls
By VicentaLakin
Recipe Recommendations
- eggs of 5
- corn oil 50 grams
- milk 60 grams
- sugar 70 grams
- low-gluten flour 50 grams
- cocoa powder 15 grams
- light cream 200 grams
- strawberry appropriate amount
- blueberry several
- mint leaves a little
- sweetening
- roast
- an hour
- divine level
Steps for Cocoa rolls
1
Corn oil。
2
Add cocoa powder。
3
Align。
4
Add milk, mix it even to the oil-free star, and emulsify it into low-banded flour。
5
tanned low-banded flour。
6
Oversifted flour。
7
PADDLE Z TO FLIP EVENLY SO AS NOT TO STRETCH。
8
Add yolk。
9
IT'S THE SAME THING AS THE Z, AND IT'S FINE。
10
Protein。
11
Protein and sugar。
12
Sugar is added three times to the protein, and the first sugar is added to the fish eye bulb。
13
Hit it with a second sugar。
14
Finally, one minute later, a third sugar was added, and a strong little triangle was extracted from the egg batterer。
15
One third of the protein is taken to the cocoa yolk paste, which is quickly evenly mixed to avoid bubbles。
16
And then it's all in the remaining protein cream。
17
Smash it evenly, just paste it。
18
Down into the mold, flat。
19
Put it in a pre-heated oven, mid-level, 155 degrees and 20 minutes of roasting. The temperature and time are adjusted to fit the oven。
20
Out of the oven, buttons, dry, tore out the oilpaper。
21
200 grams of light cream and 20 grams of sugar to the full of eight cents, covered on the cake, rolled up the cake with a cane。
22
The cocoa cake roll will be fine. It'll be in a freezer for half an hour。
23
At the end of the period, the cut is removed, the cream is squeezed with a bouquet, strawberries, blueberries, mint leaves are decorated。
24
Okay。
25
The finished chart。
26
The finished chart。