Chinese Food
Menglong chocolate crispy cake roll
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The soft and fluffy cocoa sponge cake roll is wrapped with full-bodied faverna Heiqiao Xiangti cream. The surface layer is covered with crispy Menglong chocolate hazelnut jam. Every mouthful. Just listen to the crackle of the fork on the surface layer, you want to swallow your saliva. The three layers of chocolate flavors are mellow and thick. The heat is full. But it's really super satisfying to have such a fairy cake once in a while 。 It's delicious. The life of chocolate lovers. Hurry up, mark. -
Cooking ingredients
Cooking Steps
Step1:Prepare all the necessary ingredients. Separate the albumen yolk. Put them into two oil-free and anhydrous beating basins respectively. Sit in warm water for the yolk. Heat the yolk in water and beat the yolk at high speed.
Step2:If you have clear hair, you can get ready to send the egg white. (the yolk is longer than the protein. It's very, very long. Be patient.)
Step3:Cocoa powder is sifted. Mix with corn oil in advance until it is free of particles. (low gluten flour should also be screened
Step4:Add the sugar powder to the protein in three times. Whisk the egg white to eight times for distribution. The beating head has upright firm sharp corner. Spare.
Step5:Dig a third of the egg white and mix it in the egg yolk paste. Then, pour the egg yolk paste back into the egg white. Mix it gently and quickly with the cross method and prepare for use.
Step6:Mix the egg yolk batter. Sift in the low gluten flour for three times and mix well. Pour in the cocoa corn oil that has been mixed well before. Mix well. Finally pour in the milk and mix well.
Step7:The oven is preheated 180 degrees in advance. 28 × 28 gold plate is padded with oil paper. Pour in cocoa sponge cake paste. Scrape it flat. On the table top, the baking plate lightly cracks two times to shake up big bubbles. The oven is 160 degrees for 20 minutes. When it is baked, the cake fragrance will come out. The toothpick is poked in and pulled out without any attachment. Take it out immediately. Crack it. Immediately take out the cake blank with oil paper and cool it on the baking net.
Step8:Now make chocolate scented cream. Small milk pot. Heat 40 grams of light cream. The light cream is slightly boiling. Put in the faverna chocolate. Wait for the chocolate to melt. Stir evenly and put in the cold for standby.
Step9:120 G light cream. Add in sugar powder and beat until stiff. Whipped cream. Mix with ganache.
Step10:Chocolate cream.
Step11:A cool sponge roll. Two thirds of it is covered with chocolate cream. It is rolled up and tightened with oil paper.
Step12:Refrigerate for about 30 minutes.
Step13:Melt cocoa butter and mix with dark chocolate.
Step14:Pour in chopped nuts and mix well.
Step15:Take out the refrigerated sponge cake roll, evenly pour on the just arrived Menglong crispy sauce, and refrigerate in the refrigerator for about 5 minutes to make the sauce crispy.
Step16:It's cool, fragrant, mellow and beautiful. Pay attention to the collection. Follow me to increase knowledge.
Cooking tips:If you want to cut it, you need to slice it before the Menglong sauce hardens. Otherwise, the whole crispy noodle will be cut off. There are skills in making delicious dishes.
