Chinese Food
Cocoa whirlwind cake roll (super detailed explanation)
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Half of the tornado like texture is cocoa mellow. Half is the freshness of the original cake. With the rich cream. This collocation is just right. One mouthful goes on. It's great satisfaction and full of happiness. I can't help but feel moved to cry. Because the delicious cry makes me want to sing Ajay's Song - Oh, love comes too fast. It's like a tornado. It can't leave the storm circle. I can't escape. I can't help it Think again. I can't think again... It's really delicious. Hurry up
Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:Mix cocoa powder with hot water to make cocoa past
Step3:Corn oil, milk and 20g fine sugar. Stir with egg pump. Let milk and corn oil fully emulsify and blen
Step4:Sift the low gluten flour and add it to the milk corn oil mixtur
Step5:Whisk the Z-shaped eggs until there is no flour particle
Step6:Separation of egg white and yolk. Adding yolk to flour past
Step7:Stir to full uniformit
Step8:Drop 5 drops of lemon juice into the egg white. Beat with electric beater at low speed until there is thick bubble. Add 1 / 3 of the remaining fine sugar
Step9:Continue to deliver high speed to fine foam. Add 1/3's fine sugar
Step10:Continue to beat until there are lines. Pour in the remaining suga
Step11:Send until you pick up the flexible hook on the beater's head
Step12:Take 1 / 3 of the albumen cream into the yolk paste. Turn it over with a spatula and mix wel
Step13:Add 1 / 3 of the protein cream to the mixed cake paste. Continue to mix evenl
Step14:Finally, pour the batter into the remaining cream. Mix well
Step15:Divide the cake batter into two parts. Pour one part into cocoa batter and mix wel
Step16:Pour the original cake paste into the 11 inch square baking tray paved with oil paper. Spread it gently and evenl
Step17:Put the cocoa cake paste into the decoration bag. Cut a small mout
Step18:Mount the cocoa paste back and forth on the original cake paste
Step19:Insert your fingers vertically into the bottom of the batter. Draw in the direction of the arrow as shown in the figur
Step20:Then draw vertically in the direction of the previous step. Draw again as shown in the figure. Then knock gently and shake flat. Preheat the oven 160 degrees in advance. Heat up and down. Bake in the cake paste for 25 minutes
Step21:Take out the cake paste, tear off the oilpaper, and then cover the oilpaper to prevent the cake roll from drying. Wait for the cake to coo
Step22:Whipped cream and sugar are added to make it hard. When applied to the cake slice, leave some of it without cream. It's easy to roll up and close the mouth. Note that the curling must be from the end where I mark the yellow arrow. Look at the lines in the red circle. The side perpendicular to the transverse direction of the lines is the curling. Otherwise, there is no whirlwind pattern
Step23:Use oil paper to wrap and tear the oil paper while rolling it. Put it in the refrigerator for more than 2 hour
Step24:Take out the slice and you can eat i
Cooking tips:1. Be sure to draw the cake paste according to the direction shown in the figure. Also, be sure to find the right edge when rolling. Otherwise, there will be no whirlwind lines. 2. When turning the cake paste, use the scraper to turn up and down the J-shaped or Z-shaped. Do not stir it to avoid defoaming. There are skills in making delicious dishes.
