<h1 class="pgc-h-arrow-right" data-track="1" > suitable for summer eating, Mocha salted cream cake roll, rich in taste, rich in flavor, delicious and not greasy! </h1>
Eat cake in the summer, don't always do sweet, avoid too sweet, slightly sweet and salty mocha salty cream cake is this summer can not miss the refreshing dessert, compared to the chiffon cake, cake roll success rate is relatively high, and the time is relatively short, add coffee liquid cake roll, fragrant, summer easy to sleep, eat a mocha cake roll to refresh the mind.
The mocha cake itself is slightly sweet, with a seductive coffee aroma, and stuffed cream, add a small amount of sea salt and Oreo biscuit crumbles, slightly sweet and salty, as soft as cotton, and can eat crispy biscuit particles, really delicious to stop, no wonder the mocha salty cream box cake sold in private rooms is so hot!
Today I will share with you the recipe and detailed tutorial of this cake roll, even if you are a novice baker, making this cake is not too difficult!
<h1 class="pgc-h-arrow-right" data-track="5" > [Mocha Salted Cream Cake Roll].</h1>
Main ingredients: 4 eggs, 60 grams of low flour, 55 grams of corn oil, 10 grams of cocoa powder, 1 bag of coffee powder (18 grams), 40 grams of sugar, 55 grams of boiling water, 5 drops of lemon juice
Filling: 200 g light cream, 20 g sugar, 1 g sea salt, oreo cookie crushed to taste
【Specific method】
1: Prepare all ingredients, ground coffee and cocoa powder in advance with boiling water until completely melted.
2: Pour flour and corn oil into a bowl and stir well, pour in the melted cocoa coffee liquid and continue to stir well.
3, egg white egg yolk separation, egg yolk directly into the batter and mix evenly, do not over-stir to avoid tendons.
4, egg whites in an anhydrous and oilless basin, add sugar, squeeze out a few drops of lemon juice, I directly used the cooking machine to beat the egg liquid, 10 gears of whisking for two minutes, beaten until the egg whites are in a small bent hook state on it.
5, pour one-third of the egg white into the egg yolk paste and mix evenly, pay attention to the technique when mixing, do not stir in a circle along the pointer, but stir evenly like a stir-fry.
6, then pour the mixed cake paste into the remaining egg whites and stir evenly, the mixed cake paste is fluffy and light.
7: Pour the cake paste into a baking sheet with oiled paper, scrape flat with a spatula, shake it gently, shake out the bubbles in the cake paste, send it to the preheated oven, bake at 160 ° C for 25 minutes.
8, baked cake roll to open the oil paper to cool, cover the surface with an oil paper to avoid losing moisture, easy to crack when rolling.
9: Continue to use the cooking machine to whip the cream, add sugar and sea salt to the light cream, whisk for 10 minutes and a half, and then pour in the Oreo cookies and stir well.
10, the cake turned over, the two ends of the oblique cut 45 degrees, cut off the edge part, apply cream, close to the side of the body to apply more, the rest of the thin layer on the line.
Rolled up with a rolling pin and oil paper, refrigerated and set in the refrigerator, cut into chunks and eaten. If there is more cream, you can also do some decoration on the surface.
The mocha salted cream cake roll that comes out of this way, the multiple textures of one bite down, the taste after refrigeration is soft and fragrant, and then a cup of iced coffee, as a summer breakfast or lunch, it is perfect!
I am Ruoyu's mother, like to cook, like to deal with chai rice oil salt sauce vinegar tea, like to share my three meals a day, share my cooking experience! Follow Ruoyu's mother in the kitchen and share food recipes with you every day! If you have better suggestions, we look forward to sharing them with me in the message area! The pictures and texts are all my original, it is strictly forbidden to carry, plagiarism must be investigated!