Chinese Food
Count Mocha (including decoration) [no privacy]
(156420 views)![Count Mocha (including decoration) [no privacy]](https://cp1.douguo.com/upload/caiku/e/d/6/yuan_ed38d1eb9c59afb57af505258ade9216.jpg)
Every time you make an appointment with a friend for afternoon tea, are you the one who is most troubled? You can't make up your mind to flip the menu. It's too hard for you to make a choice on the cake. You want to have the tea flavor of Earl's black tea, the clear sweetness of mango and the slight astringency of Matcha. However, most of the sisters will encourage you to eat this happy little thing in a unified way. It's OK. You can eat everything you like. Anyway, the weight matter. We share it with you. In fact, there's no need to tangle in cake selection. Cake roll is the best choice for those who are greedy but have little appetite. I've shared the skills of anti roll before. I thought of continuing to have a regular roll of dry goods this time ~ but I think about it. It's time for the party again when the National Day holiday is coming. I'd better give priority to the recipe. Now, I can show my hand and surprise the whole audience.
Cooking ingredients
Cooking Steps
Step1:Pour the whipped cream and coffee powder into the container. Refrigerate in a sealed container for at least 4 hour
Step2:Milk and black tea powder into milk po
Step3:Boil over low heat, cover and let coo
Step4:Divide the eggs. Refrigerate the egg white for standby (it is recommended to choose the egg with a shell of about 60g
Step5:Pour 10g of sugar into the yol
Step6:Beat the egg beater until the sugar melts, the yolk volume increases, and the color turns whit
Step7:Pour in corn oil. Stir wel
Step8:Pour the boiled milk tea liquid and tea powder into the basi
Step9:Stir well and evenl
Step10:Sift in all low gluten flou
Step11:Use a spatula to draw Z and mix well. Make a delicate egg yolk paste (preheat the oven at 170 ℃
Step12:Beat the egg white. Pour the lemon juice and 30g sugar into the egg white bowl
Step13:Whisk the whole process to wet foaming at low speed. Pull up the beater's head in the shape of a curved tai
Step14:Take 1 / 3 of the protein cream and mix with the yolk paste firs
Step15:Mix the mixture back to the remaining protein and mix it evenly. Make it into a light, delicate and shiny cake paste
Step16:Put the cake paste about 15cm away from the table. Pour it into the baking tray with oil paper or baking cloth. The surface of the cake paste shall be smooth
Step17:Shake the baking tray twice before putting it into the oven. Put it into the middle layer of the oven. Bake at 170 ℃ for 20 minutes (the baking temperature and time shall be adjusted according to the actual situation
Step18:After baking, take out the baking tray and put it on the drying net until it is slightly hot. Then buckle it upside down
Step19:Make stuffing when drying the cake. Pour chocolate and cream into the container. Melt in hot water. Mix well into smooth chocolate ganache. Let coo
Step20:Add the refrigerated cream coffee liquid to the sugar. Beat to 5 and distribut
Step21:Join Chocolate Ganach
Step22:Beat until firm. Refrigerat
Step23:Cake body demoulding. Tear off baking pape
Step24:Turn the cake upside down. Cut the outer side of the cake with a slanting knife
Step25:Spread the stuffing evenly on the cake. Thin the stuffing on one end of the cu
Step26:Roll up the cake with baking paper with the help of a rolling dough stic
Step27:Seal the cake roll and refrigerate it for 4 hours before slicin
Step28:Decorate according to your own wil
Step29:
Step30:
Cooking tips:1. The degree of protein cream should not be too hard. Pay attention to mixing techniques to avoid defoaming. 2. The function of black tea powder is to enhance the aroma of roll. Can use black tea powder in tea bag. Easy to use. 3. The filling is made of instant black coffee (sugar free). If the coffee powder is not melted, it can be refrigerated with light cream for more than 4 hours and then filtered. 4. Chocolate Ganache should not be heated for a long time. Leave the heat source to stand by after the heat insulation melts. Otherwise, the cream will be separated from water and oil. 5. Add Ganache's cream. If it doesn't set well, refrigerate it for 15 minutes, then remove it. 6. The rolled cake roll shall be sealed with a fresh-keeping bag or oil paper and then refrigerated to prevent water evaporation and smell. 7. If you are worried about the cold cake and the time of filling, you can refrigerate the filling first. There are skills in making delicious dishes.
