Heart-shaped Cocoa Cake Roll
Valentine's Day is coming soon, and I always want to make a heart-shaped thing. Try making an initiated cake roll. I want it very well in my heart, but doing it is another matter, but my beloved person will definitely be able to understand this!
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Heart-shaped Cocoa Cake Roll
1
Preparation of ingredients, egg white egg yolk separation
2
Add fine sugar to the egg yolk
3
Add vegetable oil and stir
4
Add milk and stir well
5
The egg yolk paste does not need to be beaten, just mix well
6
Add the egg white into the fine granulated sugar in three times and beat until wet and frothy
7
Sift the low flour into the egg yolk paste and stir well.
8
Take one-third of the beaten egg white, put it into the egg yolk paste and stir well
9
Pour the mixed batter back into the remaining two-thirds of the protein and continue to stir until a smooth paste.
10
Take a decoration bag and add appropriate amount of batter
11
Squeeze the heart-to-heart pattern on a tin foil or non-stick baking sheet (limited art level) and place in a preheated 160-degree oven for 3-4 minutes
12
Sift in cocoa powder into the remaining batter and stir to form a uniform cocoa batter
13
Pour the cocoa batter into a baking sheet and shake to create large bubbles. Put in a preheated oven at 160°, add and lower heat, for about 20 minutes.
14
Turn off the baked cake slices immediately to prevent retraction, and tear off the tin foil while it is hot
15
Turn it upside down, brush it with some jam and roll it into a cake roll
16
Cool and cut into sections.