Chocolate-leaved fruit cake rolls
By VicentaLakin
Simple material, three fruit fragrances and cacao thick, all tasted good and colorful。
Recipe Recommendations
- eggs of 4
- fresh orange juice 60 grams
- salad oil 50 grams
- fine sugar
- low-gluten flour 85 grams
- lemon juice a little
- cocoa powder 10 grams
- jam appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate-leaved fruit cake rolls
1
Four eggs, which are separated in a water-free, oil-free container, and orange juice and salad oil pour into the bowl。
2
Add 15 grams of fine sugar to the yolk。
3
Plugged orange juice and salad oil with a manual omelet, pouring into the sour。
4
Full smudge。
5
In two minutes, sift in low-banded flour 85 grams。
6
Full smudge。
7
Half a fresh lemon. Squeeze a little lemon juice into the egg。
8
In three minutes, 60 grams of fine sugar was added, and egg purifiers were used。
9
Call nine for distribution。
10
Take one third of the protein and pour it into the yolk paste, and mix it evenly。
11
Puts back mixed paste back into the proteomic, full and even。
12
Take one fifth of the cake paste into 10 grams of cocoa powder。
13
It's evenly plattered and loaded into a bouquet。
14
Twenty-eight centimetres see a square grilled tarpaulin or tarp, which brings the rest of the cake down。
15
Scratching the cake with a razor, scrambling the oven a little bit, shaking off the bubble。
16
A bouquet of cutters is used to squeeze cocoa cakes onto original cakes。
17
Draws leaves in both directions with chopsticks。
18
The oven is 150 degrees preheated, mid-level, top-fired and baked for about 20 minutes。
19
Take out the tarpaulin while it's hot。
20
Pick up one piece of paper and pin the cake on it。
21
I used mango jam。
22
Scroll the cake from bottom to top。
23
Cool to room temperature, stylist。
24
Decoding and removing oil paper。
25
Cut the pieces as needed。
26
OKAY