Chinese Food
Japanese chocolate cotton cake roll
(100884 views)
This Japanese cotton chocolate cake roll is more delicate and soft than Qifeng cake roll. It is as light as the mouth. It contains a light vanilla fragrance in the mouth. This recipe is suitable for baking plate 28 * 28
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - 41g of low gluten flour, 60g of fine sugar, 15g of cocoa powder, 50ml of hot water, 41g of corn oil, 2 drops of vanilla essence, 2 drops of lemon juice (white vinegar), 1g of salt and 4 eggs. 300ml cream, 30g sugar, 5ml rum, 5 strawberries, 10 blueberries.
Step2:Cocoa powder 15g heated water 50m
Step3:Mix well and reserve.
Step4:3 yolks and 1 whole egg are put into the container to break u
Step5:Add 2 drops of cocoa paste and vanilla essence and stir wel
Step6:Add 1g salt and stir evenl
Step7:Corn oil, 41 ml, cooked over low heat until it has a slight grain appearanc
Step8:Sift in 41g of low gluten flour, mix evenly until there is no granule. Turn off the fir
Step9:Pour the batter into the yol
Step10:Use rubber scraper J-shaped method to mix evenly. At this time, the oven is preheated to 160 degrees and on fir
Step11:Add two drops of lemon juice (white vinegar) to 3 pieces of protein. Beat until the fish eye bleb is formed. Add 20g of sugar.
Step12:Beat with electric beater until thick. Add 20g suga
Step13:Beat until there is a slight grain. Add the last remaining sugar
Step14:Turn to the wet foaming and slightly bent corner state. 1
Step15:Scoop out 1 / 3 of the protein cream and put it into the cocoa yolk paste. quickly mix and cut evenly. Do not circle to avoid the protein defoaming.
Step16:Pour the cocoa yolk batter into the egg white cream. Stir and cut evenly. Do not circle the batter as before to avoid the egg white cream defoaming. The cake paste is smooth and smoot
Step17:Put silicone pad on the baking tray. Pour in the cake batte
Step18:Big bubbles. Bake. Place a bowl of water at the bottom of the oven. Bake for 30 minutes at 160 degrees.
Step19:In baking
Step20:Shake down the mould and screw it on the oiled paper.
Step21:Roll it up with extra heat.
Step22:300ml light cream into a container without water or oi
Step23:Add sugar 30g. Rum 5m
Step24:Send to the small sharp corner as shown in the figure. Clean strawberries and blueberries.
Step25:After the cake roll is cooled, spread out and spread 200g of whipped cream evenly. Roll it up and put it into the refrigerator for cold storage and shaping.
Step26:The rest of the cream is put into the flower mounting bag. Decorate it on the surface of the cake roll according to your preference. Match with strawberries and blueberries.
Step27:Cut and eat
Cooking tips:1. The baking temperature is adjusted according to the oven temperature. The recipe temperature is suitable for the oven with slight rain. 2. You can insert the toothpick into the cake before it is put out of the oven. 3. Don't overdo it at one time. Beat until it is wet and foamy. There are skills in making delicious dishes.
