Chongqing Ouyi Training tells you chocolate cake roll: what are the preparations of hazelnut chocolate cake roll

Chocolate Cake Roll: What are the preparations for hazelnut chocolate cake rolls

material:

Low gluten flour caster sugar 1 (egg white), caster sugar 2 (egg yolk), 4 eggs, hazelnut chocolate sauce milk

To prepare the hazelnut cocoa cake roll:

1, my cocoa powder is already super sweet, so when I add sugar I reduce the amount

2: Separate the egg yolk and egg white, mix the yolk and caster sugar and beat well with an egg beater.

3: Melt the butter, add hazelnut sauce and milk and stir well

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4: Sieve cocoa powder and low gluten flour into the egg yolk, then pour 3 into the yolk, stir well to become egg yolk batter. Set aside the mixed egg yolk batter and set aside. Preheat oven.

5. Whisk away the protein. Add a few drops of lemon or white vinegar to the protein solution and add granulated sugar in divided doses to beat the protein to a wet foaming state.

6: Put 1/3 of the egg whites in an egg yolk bowl and stir well. Add 1/3 of the egg whites to an egg yolk bowl and stir well. Pour the mixed batter into the remaining egg whites. Stir again to combine. Pour the batter into a baking sheet lined with oiled paper and shake it vigorously to make the big bubbles run out. Bake in the oven (about degrees Celsius) for 15 minutes.

7: Whipped cream with sugar and hazelnut sauce, wait for the cake to cool and spread a layer of whipped cream on the surface of the cake, and then roll it up and slice the thickness to decide for yourself