Policy-dotted mocha cream cake roll
By ArchDonnelly
Ingredients: low-gluten flour
Recipe Recommendations
- eggs of 4
- fine sugar 68 grams
- low-gluten flour 80 grams
- milk 50 grams
- corn oil 50 grams
- baking powder 1/2 teaspoon
- cocoa powder 5 grams
- light cream 150 grams
- instant coffee powder 1 sachet
- sweetening
- baking
- an hour
- simple
Steps for Policy-dotted mocha cream cake roll
1
Separate the egg white and egg yolk. The bowl holding the egg white should be oil-free and water-free. Pour 20 grams of fine sugar into the egg yolk and beat with an electric egg beater
2
When the egg yolk expands, the color becomes lighter, and when it is thick, add corn oil in three times, and use an electric egg beater to mix well for each time
3
Add milk and gently stir well
4
Mix low-gluten flour and baking powder and sieve into the egg yolks. Use a rubber spatula to stir well. Set aside the prepared egg yolks batter for later use
5
Start beating the egg white, beat on low speed, and add 1/3 of the fine sugar when the egg white is soaked in fish eyes
6
Continue beating on medium speed until the egg whites begin to thicken and form a coarse foam, add 1/3 of the sugar
7
Continue beating at high speed, adding the remaining sugar when the egg white becomes sticky and lines appear on the surface
8
When lifting the egg beater, the egg white can be pulled out of the curved sharp corner
9
Pour 1/3 of the egg white into the egg yolk paste bowl and stir evenly with a rubber spatula
10
Pour all the mixed batter into the protein bowl and stir evenly with a rubber spatula
11
Stir in a small portion of batter and cocoa powder and stir well
12
Put the mixed cocoa batter into a decoration bag, use a round decoration nozzle, squeeze out dots one by one on a baking sheet covered with tinfoil, place them in the oven and bake for five minutes, and then remove them
13
Pour the batter onto a baking sheet with dots and smooth it out, shake it a few times, place it in the preheated oven, 175 degrees, heat it up and down, 25 minutes
14
Take a new piece of tinfoil, buckle the cake on it, and tear off the tinfoil from the cake while it is hot
15
After the cake has cooled a little, fold it over with the polka dot side down, and butter it on the surface (beat the light cream and coffee powder with an electric eggbeater), close to your side, without butter on the sides
16
To start rolling the cake, you can use a rolling pin to coordinate the roll. After rolling, wrap it with tin foil, tighten both ends, place it in the refrigerator for refrigeration and shape, and cut it into sections