This crispy mocha cake roll is so delicious that I added cocoa and coffee to reduce the sweetness of the cake, and finally added a layer of truffle chocolate drizzle, and I also put some very, very crispy cereal slices in the drizzle. Not only does it not peel, it does not crack, the outer layer becomes crisp and dregs because of the drizzle, the soft cake, the delicate cream, the sweet fruit grains, and then the crispy chocolate peel and the crushed grain, a hard and a soft, each taste is just right, so that you can experience the satisfaction brought by the dessert in the compound taste.
Let's try it.
The recipe is as follows.
⭕ Chiffon cake rolls
4 eggs (200 g)
Sugar 15 g (to egg yolks) + 45 g (to egg white)
Milk 50 g
Cooking oil 30 g
Low gluten flour 50 g
Cocoa powder 10 g
Instant coffee powder 5 g
⭕ Yellow peach cream filling
Cream 180 g
Sugar 10 g
Diced yellow peach to taste
⭕ Chocolate crispy noodles
Chocolate truffles 140 g
Butter 50 g
Crispy cereal 40 g
Steps are offered.
————— Part I: Making Cake Rolls——————
1, egg white, egg yolk separation.
2: Add 15g sugar to the egg yolk and whisk until lighter. Add cooking oil and stir thoroughly to make it emulsify in place.
3, add milk, to stir well.
4, Sift in low gluten flour, cocoa powder, instant coffee powder, egg pumping Z shape gently stir well.
5, Add 45 grams of caster sugar to the egg whites three times and whisk until wet foaming.
Wet foaming is a large curved hook with a long shape on the head of a beaten egg, resembling a bird's beak.
6, first scoop 1/3 protein and egg yolk paste mix, with a silicone spatula to mix well. Then pour the mixed batter into the remaining protein, still stirring well with a silicone spatula.
7. Pour the batter from a height of 20 cm into a baking dish and shake the bubbles out of 3 strokes.
8: Place in the lower and middle layers of the preheated oven at 180 degrees and bake for 20 minutes. The baked cake embryo is taken out of the oven and slammed 3 times to shake out the heat. When the cake is slightly less hot, take it out of the baking pan.
9. Flip it over, face down. Peel off the bottom oil paper and replace it with a new one. Set aside the cake for later.
———— Part II: Making Fillings and Rolling Cakes————
⭐ The cake should be rolled when there is residual temperature, but because of the cream filling, the temperature should not be too hot.
Light cream is whipped with granulated sugar until it is striated and does not flow. Cut the yellow peaches into cubes and leave them for a while.
Then spread the cream evenly over the cake and place the remaining cream on top of the cake roll 1/3 close to yourself. This is so that there will be no empty filling when rolling. Sprinkle a little yellow peach diced.
Roll it up with a rolling pin, wrap it tightly in oil paper and refrigerate for half an hour.
Hold the opposite side of the cake with a heavy object, place the rolling pin under the oil paper near your side, and pull the oil paper up one side and the other side.
Then press down again so that the head of the cake is rolled up.
⭐ Its practical rolling pin is mainly to facilitate the beginning of the roll, once the cake is rolled at the beginning, use your hands to pull the oil paper in the opposite direction, and the cake will naturally follow the rolling.
—————— Part III: Drizzle ———————
You can make the noodles while the cake rolls are set. Melt the chocolate and butter together in water.
It is recommended not to use cocoa butter, but to be pure chocolate. One is that the taste is very different, and the other is that the consistency after melting is not the same. I use chocolate truffles, which are super delicious in itself, and the noodles are even sweeter.
Roll out the wheat crisps, pour into the melted chocolate butter solution and stir well.
There are sold everywhere on the Internet this kind of wheat crisp, which contains ready-to-eat cereal, dried fruit, yogurt flakes, and various cereal flakes, which are very crisp. It is also possible to change to nutty crisp, in short, it is crispy.
Place the well-mixed chocolate butter in the refrigerator for ten minutes. Feel free to take a look at it, and when it is viscous, you can take it out and use it.
You can use a spoon to scoop a spoon of chocolate liquid along the edge of the bowl to pour down, if the liquid flows slowly along the rim of the bowl, the grain fragments are more evenly flowed down, it is good.
—————— Part IV: Shower —————
Take out the refrigerated and shaped cake roll and cut off the bad parts on both sides.
Place the cake rolls on a net and a baking sheet under the net. Pour the drizzle slowly and evenly.
As long as the consistency of the drizzle is well controlled, the grain crisp will evenly adhere to the cake, forming a very perfect drizzle.
Put the cake rolls with the poured noodles in the refrigerator and refrigerate them, observe carefully during the period, and then take them out and cut them after the chocolate noodles have solidified.
Perfect drizzle, chocolate skin crisp to slag, inlaid grain grains are even more bite down crunchy, with the cake itself soft and creamy delicacy, really bite down, instantly feel that life is so good.
【Write on the back】
⭐ How does the cake roll not peel off the skin? Not cracking?
1, Oven temperature. The temperature was too low, it looked ripe, and the inside was not wet, but it was not thoroughly baked. In this case, the skin will be peeled. If the temperature is too high, it will cause cracking when rolled up.
I tried 170 degrees 15 minutes + 150 degrees for 10 minutes, and also tried 170 degrees for 20 minutes, and finally my oven said that 180 degrees 20 minutes it liked it. Of course, each oven has a different temper, and mine is only a reference.
In addition, it is important to preheat the oven at the same temperature before baking.
2, The length of the resting time. After the cake is baked, it needs to be left for a while to let the heat dissipate. However, when the roll cake is warm or has residual temperature, it is easy to peel when the roll is cooled. When the cake is hot, remove the original oil paper from the bottom and cover it with a new one.
3, Protein beating degree. Protein is best sent to neutral foaming. If you hit hard foaming, it will easily lead to cracking when rolling up. If you hit the wet foam, it will be softer, if the baking time is still pressed to 180 degrees 20 minutes, it is easy to peel, this time is more suitable for low temperature plus extended time, some similar to baking light cheesecake.
⭐ How do you make your noodles crispy?
One is viscosity. The liquid temperature of the drizzle should not be too high, so that the drizzle will be relatively thin and cannot be evenly attached to the surface of the cake. The temperature is too low, and it will be too viscous, and the liquid will not flow down the cake.
Second, the shower surface is thin and thick. Not too thick, thin layer, can completely cover the cake roll, completely can not see the cake roll. Otherwise, the crust is not only not crisp enough, but too much chocolate will also be greasy and affect the taste.
The third is that the grain inlaid in the drizzle is crisp, not too much. Too much will affect the taste.
Okay, that's it, I'm Zhang Xizi.
If you like my article, please click "Follow" me, there are many recipes waiting for you to explore.
If you don't like my article, please click "Follow" me, there are many other recipes waiting for you to read~