Cococake rolls
By VicentaLakin
Recipe Recommendations
- protein of 4
- fine sugar 70 grams
- low-gluten flour 40 grams
- corn germ oil 40 grams
- cocoa powder 10 grams
- egg yolk of 4
- light cream 200 grams
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Cococake rolls
1
Preparation materials
2
(b) Emerald with sugar
3
The protein is distributed three times with sugar
4
(b) The oven starts preheating at 200 degrees, and the protein and yolk are evenly mixed twice, sifting into low powder and cocoa powder
5
Scratching into corn oil along the razor, which is quickly evenly rolled
6
Pumping the cake into a pre-pailed grill and levelling it
7
(b) Be baked in the oven for about 12 minutes, dry the cake on the grill and tear the oil paper
8
AT THIS POINT, LIGHT CREAM AND SUGAR ARE USED TO REACH A DENSE STATE, AND WHEN THE CAKE COOLS TO ROOM TEMPERATURE, THE CAKE SURFACE IS EVENLY PAINTED AND 3CM IS LEFT ON THE TAIL
9
Rolling the cake from the side of the cream, wrapping the cake rolls with oil paper, twisting both heads into candy and freezing the refrigerator for more than two hours
10
Cut, enjoy。