I made a cake roll for my baby over the weekend, but he was very happy, I was still taking makeup photos here, and he was already in a hurry! After the filming, he immediately cut a large piece for him, and the little guy immediately quieted down, obediently sat at the table, eating and laughing at the same time! The chocolate flavor of this cake roll is very strong, not only the cake blank is directly integrated into the chocolate, the cream sandwich also has cocoa added, so the flavor of the whole cake is very rich, interested in the mother to try it, really cute and delicious Oh!
<h1 class="pgc-h-arrow-right" data-track="5" >--- --- of Preparation Materials</h1>
Low gluten flour 70 g Eggs 5 pieces Milk 80ml corn oil 50 g Caster sugar 60 g Chocolate 30 g Light cream 220 g Powdered sugar 25 g Cocoa powder 20 g
<h1 class="pgc-h-arrow-right" data-track="42" >--- --- of "Production Method"</h1>
1: Prepare the required ingredients in advance
2) Stir milk + corn oil to combine
3) Add chocolate coins and heat over water until the chocolates are completely melted
4) Sift the low powder into the chocolate solution and stir well
5) Add the egg yolks, stir well, mix the chocolate yolk liquid, very silky
6: Add caster sugar twice to the egg whites and beat until wet and foaming
7) Take a small amount of meringue and mix well with chocolate egg yolk solution
8) Pour into the remaining meringue and mix thoroughly
9: This is the cake batter that is completely mixed well
10) Bake tray with oiled paper and pour in cake batter
11: Bake in the oven at 160 degrees for 22 minutes
12) Place 160g light cream + 18g icing sugar + cocoa powder into container
13) Whisk on high speed until a dense paste
14) Spread the whipped cream over the cake blanks
15: Roll up and refrigerate for 2 hours
16: Spread the remaining 60g light cream + 7g icing sugar on top of the cake roll
17: Make a Halloween-specific widget with flip candy, marshmallows, and cookies
18: Garnish on top of cake, sprinkle with a small amount of powdered sugar or coconut
<h1 class="pgc-h-arrow-right" data-track="43" >--- tips ---</h1>
1: The container and whisk for beating the egg whites must be anhydrous and oilless, and the degree of egg whiteing is wet foaming, that is, lifting the egg beater to present a soft mesh state
2) The rolled cake must be refrigerated in the refrigerator for setting
3. If you want to cut the noodles beautifully, use a serrated knife, the knife is best to soak in hot water, so that you can cut a smooth creamy face
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