Chinese Food
Cocoa cream roll (post egg method)
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On the basis of the original cake roll, this swiss roll is added with faverna cocoa powder. Light cream is used for filling. It has strong aroma, deep taste and aftertaste. It is soft and attractive in the mouth. It has a unique flavor, which is unforgettable.
Cooking ingredients
Cooking Steps
Step1:First use 20 grams of boiling water to turn the cocoa powder.
Step2:The water and oil are emulsified. The hand egg pump is stirred for a while. When it is mixed to the surface, no oil can be seen. The water and oil are completely integrated.
Step3:Sift in the low powder and stir evenly with the irregular method of drawing Z in the egg. Just stir slightly. Then divide the egg. Divide the egg white into an oil-free and water-free beating basin and place it aside. Put the yolk into the flour.
Step4:Continue to use the same method of egg drawing to stir evenly. It should be noted that it is not allowed to draw a large circle to stir, which will cause the paste to become cramped and affect the final product of the cake.
Step5:Add the freshly boiled cocoa and mix well.
Step6:Now start to beat the egg white. Drop a few drops of lemon juice or a few drops of white vinegar into the egg white (if not, don't put them). Add sugar in three times and beat to the crooked state. First, slow down until the big fish eye bubble appears and add one third of the fine sugar. Turn the middle and high speed until the fish eye bubble disappears and then add one third of the fine sugar. Add the remaining fine sugar when the protein cream appears lines. When the egg beater is raised, it will be in a crooked state. That's what we often call wet foaming. Novice late advice with low speed. Stop to observe a few times, to avoid protein cream hit too much. When will roll easily crack. Remind me to preheat the oven before you beat the egg whites.
Step7:Take a third of the egg white and add it to the batter. Mix them evenly by turning or cutting.
Step8:Pour the mixed cake paste into the remaining albumen cream. Mix evenly in the same way. Every time you turn the egg puff, it should touch the bottom of the egg beating basin. Turn the right hand and the left hand to turn the egg beating basin. In this way, the mixed cake paste must be uniform and will not defoamer. It's OK to use a scraper or a hand-operated egg to stir. Look at personal habits. Do not draw a big circle. It will cause defoaming, affect the final product, and ensure that the cake paste does not defoaming in the mixing process. The cake roll is half successful.
Step9:The cake paste is poured into the gold plate slowly from a high place. Take the baking plate with both hands and shake it gently. The cake paste is evenly spread on the gold plate. You can also use a scraper to smooth the surface. How to get it easily.
Step10:Knock the baking tray on the operating table for several times and send it to the preheated oven in advance. Bake for 30 minutes at 150 ℃. Be sure to preheat the oven in advance.
Step11:After bakin
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Cooking tips:1. Baking time and temperature are for reference only. 2. When the cake paste is mixed, pay attention to the technique to avoid the gluten; when the protein is whipped to the wet foaming, pay attention to the technique to avoid the defoaming at the end of the mixing, so that the cake roll will not fail. There are skills in making delicious dishes.
