Cococake rolls
By VicentaLakin
Recipe Recommendations
- low-gluten flour 70 grams
- eggs of 4
- cocoa powder 10 grams
- fine sugar 20 grams
- salad oil 56 grams
- milk 70 grams
- salad dressing appropriate amount
- meat floss appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cococake rolls
1
First make twilight cakes. First, separate the egg yolk from the protein. The yolk and fine sugar are mixed and given out with an egg-cutting machine, with salad oil, milk, and into a thick bubble, with low-banded flour and cocoa powder sifted into the yolk。
2
Start firing protein. When the protein is passed to the fish eyebrow state, a third of the fine sugar protein is added, the disturbance continues and the remaining sugar is added twice. Eventually, the protein is passed to a wet bubble。
3
A third of the protein goes into the yolk bowl, evenly mixed. I'm going to dump the mixed paste in the remaining protein。4
The paste is poured into the baker's grill, which is made of oil paper, flattens it and shakes a few times so that the bubble inside the paste can run away。
5
Put the oven in a preheated oven of 150 degrees, bake it for 20 minutes, insert a toothpick into the cake body, and mention that the toothpick is not glued to prove that the cake is ripe。
6
Rip out the paper on the cake while it's hot, and roll up the cake like a roll of sushi。
7
When the cake cools, open the cake roll, put on the salad sauce and spill the pine。
8
Roll it again, freeze it for a while, and cut it。