Cocoa meat floss roll

1

Cake roll steps-mix low flour, cocoa powder, and baking powder evenly.

2

Sift the mixed powder twice and set aside.

3

Place butter and milk together in a small bowl.

4

Put it on a steamer and melt away from water, or put the small bowl directly in hot water. Turn on a low heat and stir with a small spoon.

5

Wait until the butter melts to this point: Remove the small bowl from the hot water when it is about to melt but not yet fully melted.

6

Then melt the remaining butter with the remaining heat. The melted butter and milk solution is done like this.

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Then put the melted butter and milk bowl back. At this time, a steamer needs to be used for insulation. The temperature if you put it back directly into the hot water will be too high, and the butter must always be kept liquefied.

8

Add the egg yolks to the whole egg and beat them together.

9

Pour in the fine sugar and place the egg yolk basin on another pot across the hot water.

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Pour in the fine sugar and place the egg yolk basin on another pot across the hot water.

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Turn on a low heat and beat the egg yolks and fine sugar evenly with a manual egg beater through hot water.

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Two pots need to be prepared, one pot for butter solution and the other pot for egg yolk solution.

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Feel that the temperature of the egg yolk liquid has risen. When you try to warm it with your hands, remove the basin from the hot water, and then use an electric egg beater to stir quickly.

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Whisk until the egg yolk liquid becomes a milky white, thick liquid.

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Pick up the whisk until the lines on the surface of the egg yolk do not disappear immediately, and the egg yolk is ready.

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Use an electric whisk to beat the egg yolk at low speed for about one minute to remove large bubbles.

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The beaten egg yolk liquid is smooth, thick and shiny.

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Take 1/3 of the cocoa powder.

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Sieve into the batter egg yolk paste first.

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Use a rubber spatula to cut and mix the cocoa powder and egg yolk paste evenly.

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Then sift in the remaining 2/3 of the cocoa powder into the egg yolk paste.

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Use a spatula to mix evenly.

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At this time, the butter and milk liquid are still in a liquid state through the hot water. First, use a spatula to take a little cocoa egg yolk paste and put it into the butter solution.

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Mix quickly with a spatula.

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Then pour the mixed portion back into the cocoa butter paste.

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Use a spatula and stir evenly until the cocoa egg sponge paste is ready.

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Use a spatula to quickly scrape the cake paste into the baking sheet.

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Then use a scraper to smooth the surface.

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Shake it up and down a few times to shake out the large bubbles inside, and heat the upper middle layer of the oven at 175 degrees for 12-15 minutes.

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Immediately after the baked cake piece is baked, move it to the grill, tear open the oil paper around the cake piece to dissipate heat, wait until the cake is not hot for about 5 minutes, cover the cake surface with an oil paper, turn over the cake piece, and tear open the bottom layer. Oiled paper can; This cake roll is an outer roll method, that is, the colored side of the cake is rolled on the outside, so tear the oil paper on the bottom layer and then turn the cake sheet over to prevent the moisture of the cake from wetting the skin on the surface of the cake sheet, which makes it easy to stick to the cake paper, and then turn the inner layer of the cake sheet upward when the cake sheet begins to be filled.

31

Step of cream filling---put water and ice cubes in a large basin.

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Then place the small basin with the whipped cream in the large basin.

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Beat the light cream slowly with an electric whisk until there are lines but still flowing.

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Add all the fine sugar and beat on high speed.

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Whisk until the light cream does not flow. You can scoop it up with a small spoon and try it. The beaten light cream will solidify well on the small spoon and will not flow down.

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Place the uncolored side of the cake piece up, and spread the light cream evenly on the surface of the cake piece with a spatula.

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Then sprinkle a row of meat floss on the end to be rolled up. I put too much in pursuit of benefits-_-|||

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Then roll up the cake roll, wrap it in oil paper, place it in the refrigerator for an hour, take it out and slice it.

1) When butter and milk are melted together, not separating the oil and water is the first step to making a whole egg sponge-put it on a steamer and melt away from water or directly put a small bowl in hot water to melt. When melting, be sure to turn on a low heat and stir with a small spoon, and wait for the butter to melt to this state: It is about to melt but has not yet fully melted. When you can see solid lumps of butter, take out the small bowl from the hot water, and then use the remaining heat to melt the remaining butter.(Be sure to take away the butter bowl in this state to ensure that the water and oil will not separate); put the butter bowl back after it has melted. At this time, you need to use a steamer to insulate the butter. The temperature when placed back into the hot water will be too high, so keep the butter liquefied at all times; 2) When beating whole eggs, egg yolks and fine granulated sugar in heat-insulating water, pay attention to the temperature of the egg liquid in the basin--when the egg liquid is slightly warm, take the basin out of the hot water, and then use an electric egg beater to continue beating;3) After the egg yolk liquid is beaten, the remaining liquid lines can solidify on the surface and will not disappear in a short time; 4) Sift 1/3 of the cocoa powder into the batter egg yolk paste first, use a rubber spatula to cut and mix the cocoa powder and egg yolk paste evenly, and then add the other 2/3; 5) Use an electric whisk to beat the light cream slowly until this time-when there are lines but it is still flowing, add all the fine sugar, and then beat at high speed until the light cream does not flow. In the state, you can scoop it up with a small spoon and try it. The beaten light cream can be solidified well on the small spoon and will not flow down.