Chinese Food
Cocoa cream Swiss Roll (strawberry filling)
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A favorite dessert for children and soft girls. It belongs to a kind of cake, but many people have also heard about it. They say why her Swiss Roll will crack and won't roll up, why the skin will stick and so on. In fact, benbao would like to say that the three secrets of making a successful swiss roll are recipe, protein killing, baking time and temperature. As long as we make sure of these three points, our girls' Swiss Roll will be beautiful
Cooking ingredients
Cooking Steps
Step1:Pour the sifted cocoa powder into the warm milk. Stir until there is no granule. Add 4 yolks and mix well (remove the egg white. Put the egg white aside for later use
Step2:Add water, oil and 20g sugar into the clean container. Heat until the sugar melts completely and boils. Add sifted low gluten flour and corn starch and mix well. Then add the previous cocoa yolk liquid and mix well for use
Step3:In a clean container (to ensure no oil or water), add the egg white and a few drops of lemon juice that are ready for use. When you beat the egg with an electric beater until it is bubbly, add a little salt and 20 grams of sugar. Continue to beat and add the remaining 40 grams of sugar in two times until it is wet foaming (that is, the egg white after beating presents a big hook, as shown in the figure). This step is the key to keep the swiss roll from cracking. It's good for the protein's moisture absorption. Don't overdo it.
Step4:Add one third of the batter into the yolk batter, mix well, and then pour it into the rest of the batter, mix well until it is silky smooth (this will make the taste more delicate); as shown in the picture, pad a high-temperature oilcloth in advance in the baking tray, and pour the batter into the baking tray to smooth it
Step5:Put the baking tray in the middle layer of the preheated oven. Bake it at 160 ℃ and 150 ℃ for 20 minutes. If you roll it on the front side, set it at 180 ℃ in the last two minutes. The skin will be crisper. Take out the baking tray after baking. Take out the high-temperature oilcloth together with the cake slices. Tear the edge of the oilclot
Step6:180g cream with sugar powder until dr
Step7:Take a clean oilpaper. Move the cake slices from the oilcloth to the oilpaper. Spread the cream on the cake (slightly thick in the middle and slightly thin on both sides). Place the strawberries as shown in the picture. Then apply some cream on the edge of the strawberries
Step8:Roll up the cake slowly with the help of a rolling pin. After tightening, put it into the refrigerator and refrigerate it for 1 hour for shaping
Step9:After trimming the edge, you can eat at the table
Cooking tips:1. Tips for Swiss rolls not to crack - 1. Adjust the baking temperature. 2. Do not beat the protein into dryness. There are skills for easy cracking and delicious cooking.
