Chocolate rolls

Recipe Recommendations

• low-gluten flour 65g
• eggs of 3
• oil 50g
• water 40g
• fine sugar
• cocoa powder 5g
• lemon juice few drops of
• chocolate 100g
• light cream 100g

• sweetening
• baking
• three-quarters of an hour
• ordinary

Steps for Chocolate rolls

1

Preparatory work: Toaster brushing, oil sheeting

2

Preparatory work (photo mixed, forgive ...): yellow and protein separated, lemonade and sugar added to the protein (not available, mainly in acidic environments, where the protein is more stable and easy to pass, some formulations use tower powder), flour sifted together with cocoa powder

3

WATER AND OIL MIXED WITH WHITE SUGAR FOR YOLK (25G). COMBINATION ADDS SIFTED FLOUR AND CONTINUES TO BE SMOOTHED, EITHER WITH HANDS OR WITH AN EGG-BEATER, SO DON'T LET THE FLOUR BLOCK.

4

Add the yolk and keep turning it into a paste

5

Protein with fine sugar lemonade

6

The protein hits the wet hair bubble, picks up the crooked tail with an egg-pumper, doesn't punch hard, so it'll get sticky

7

One third of the protein and yellow paste mixed

8

Mixed proteins and yolks pour into the remaining proteins, with a silica tape, not to mix, or they'll be crushed

9

Put it in the oven

10

Scratch the cake in the direction of the arrow, scrape the cake with a scratchboard and move gently... after scratching, vibrating the grill, shaking out the bubble inside

11

Into the oven, 180-200 degrees (according to the temperature of the individual oven), approximately 16 minutes

12

When it's out, knock on the grill, shake the air out of the bottom, cool it

13

The cream is hotter than boiling

14

Roll in chocolate

15

It's cooling

16

Cake skin pours into another clean toast, brushes chocolate sauce

17

One end rolls, presses it with a cane (see figure), the second step rolls it up, presses it on. The third step presses the front of the roll

18

With the paper in front of the roll

19

Slice == sync, corrected by elderman == @elder man

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