By Bobo Dandelion Free Creative Cuisine Group
<h2>Royalties</h2>
Cake preforms: 4 eggs
Low gluten flour 65 g
White sugar 70
Corn oil 55 g
Hot water 55 g
Cocoa powder 10 g
Ground coffee 2 g
Cream (cake roll filling) 200 g
White sugar 20
Salt 1 g
Lemon juice a few drops
<h2>Practice steps</h2>
1: Separate the egg yolks and egg whites, then put the egg whites in the refrigerator and freeze them for use.
2: Add cocoa powder and coffee powder to the container and stir it in hot water to cool evenly.
3: Pour the coffee cocoa liquid into the corn oil.
4. Mix and stir well.
5: Sift in low gluten flour and stir well.
6: Add the egg yolk and mix into the egg yolk paste.
7: Stir well, mix the egg yolk paste delicate and shiny.
8: At this time, the protein is frozen to the edge of the ice residue state, add a few drops of lemon juice.
9, the protein with high speed beat until the appearance of rough large bubbles add 1/3 white sugar, continue to send until the appearance of delicate small bubbles and then add 2/3 white sugar, and then turn low speed to send obvious lines when the remaining white sugar is added and then sent to wet foaming.
10. Beat until wet foaming lifts the beaten egg head and shows a small bend.
11: Mix one-third of the meringue with egg yolk paste.
12: Mix evenly into the meringue basin and continue to mix up and down evenly.
13: Lift the basin from top to bottom into a baking dish covered with oiled paper.
14. Shake out the bubbles and gently shake to smooth the surface.
15: Bake in the preheated oven at 180 degrees Celsius for about 20 minutes.
16, out of the oven to pick up the baking pan from a height of 20cm fell on the table top to shake out the gas, together with the oil paper upside down on the drying rack to cool.
17: Remove the light cream from the refrigerator and add ground coffee, sugar and salt.
18. Whisk to about 9 minutes (cake roll cream can be beaten harder)
19: Remove the corners of the diagonal slice at the end of the cake and spread the mocha cream evenly on the cake slices.
20. Roll up and refrigerate for about 1-2 hours.
21, rich chocolate flavor, every bite is a pleasure.
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