Chinese Food
Cocoa Swiss Roll
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I like cake very much. Especially chocolate. And my husband also likes baking. So I try it myself. This cake is simple and delicious. It's not greasy. It can change many tastes
Cooking ingredients
Cooking Steps
Step1:First, prepare the material. Separate the egg yolk and egg albumen. Put them in two containers without water or oil.
Step2:The cake mould is laid with oil pape
Step3:Melt butter in water. Let it cool for later us
Step4:Add the sugar powder to the egg yolk at one time. Stir until it turns a little white. It's ok if the sugar powder doesn't dissolve completely
Step5:Add water and butter. Mix wel
Step6:Mix the cake powder and cocoa powder. Sift into the yolk past
Step7:After sieving, mix evenly by han
Step8:After mixing evenly, lift and pump by hand. The liquid flows down smoothly. There are traces in the basin, and it will not disappear
Step9:Whisk the egg white. Add the powdered sugar three times. Preheat the oven at 190 ℃ for ten minutes. Add a third of the sugar powder when you make the thick bubble. Add a third of the sugar powder when you make the fish eye fine bubble. Add the rest of the sugar powder when you make the wrinkles. It's OK to beat it until it's warm. If you beat it too hard, the cake will crack. It won't roll up. Warm foaming is to lift the eggbeater. The protein in the pot has a small and curved tip. The protein on the eggbeater can't be dropped. Or the pot can be turned upside down on the head. The protein can't be dropped.
Step10:Take one third of the protein cream and add it into the chocolate paste. Stir evenly until no protein can be seen.
Step11:Pour the cake paste into the pan of egg white cream. Stir it evenly with a scraper. The action must be gentle. Stir it up and down in Z-shape. It's like cooking. It must be gentle. Don't stir it in circles. Otherwise, it will stir up bubbles. The cake will not rise
Step12:Put in the mold, grind the cake paste, shake it gently to produce big bubbles. Put the baking plate in the middle of the oven. Bake it at 190 ℃ for 25 minutes. Observe the situation of the cake. Add or reduce the temperature or time according to the situation of your oven.
Step13:After the cake is baked, insert it with toothpick to see if there is a lot of sticky adhesion on it. If not, it will be baked. Take it out and let it cool. Make sure it cools completely before applying cream. Cover with plastic wrap or oilpaper. Keep the moisture in the cake. Don't be too dr
Step14:After it's completely cooled, cream and sugar. It's better to beat it until it has lines. But don't beat it to the hardness that can be mounted. After beating, roll up the cake quickly and gently. Then wrap it with plastic wrap. Fix it. Refrigerate it in the refrigerator. It's easy to cut. I made two. On
Cooking tips:1. When the egg cream and the yolk paste are mixed, they must be gentle. They cannot be stirred in circles. 2. You can't bake the cake so dry in the oven. You should adjust it according to the temperature of your oven. 3. Make sure you roll the cake light and fast. 4. Cream can't be spread when the cake is hot. It will melt. 5. Cream as much as possible. But not too hard. If you don't beat your hair enough, the cream will flow. When you eat it, it's all squeezed out. So you need to beat it to a state of striation and slight paste. There are skills in making delicious dishes.
