Chinese Food
Cocoa cake rolls
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There are many styles of cake, such as soft Japanese cotton cake roll, popular simulation watermelon roll, cool bamboo charcoal Matcha milk jelly roll, fragrant chive meat cake roll... I'm afraid I can't count ten fingers. Which is your heart? Recently, I have been fascinated by a very special cake roll. I must share my heart with you - Cocoa thousand layer cake roll. This cake is made of thousand layer cake crust. You can't miss those who like to eat cake roll and thousand layer cake. It's different from the ordinary cake roll. Its section has a kind of ring feeling. It's wrapped one layer at a time. It's very interesting. Today's BBQ 100 second micro video. Teach you interesting thousand layer cake rolls. Your favorite friends must watch today's video carefully.
Cooking ingredients
Cooking Steps
Step1:Add the salad oil to the milk and stir well.
Step2:Then add the whole egg and continue to stir evenly.
Step3:Add cocoa powder into the low gluten flour and mix slightly and sift evenly.
Step4:Put the sifted flour into the mixture. Be sure to mix it until there are no dry powder particles.
Step5:Sift the batter repeatedly until it is even and delicate. Leave the batter aside for more than half an hour.
Step6:Put a little bit of salad oil on the pan. Heat over low heat.
Step7:Take off the heat. Pour a spoonful of batter into the pot. Shake it immediately. Spread the batter evenly.
Step8:Skin is the key. Be patient. Don't turn over. Fry until it's bubbling.
Step9:Beat cream and sugar until it's eight times distributed, i.e. the texture is clear.
Step10:Spread a cake crust first, spread a layer of cream on it, then stagger it and put one on it. Continue to spread the cream until the whole cake crust is finished.
Step11:Roll the crust from one end to the other. Put the milled roll into the refrigerator and refrigerate for more than 10 minutes.
Step12:Cut off the head and tail with a knife. Squeeze the whipped cream on the surface, sprinkle with cocoa powder, and decorate with mint leaves.
Cooking tips:1. This recipe can fry about 10-12 pieces of cake skin. 2. Pan fry a thousand layers of crust. It's very important to choose a pot. It must not be sticky. It's better to use a pan. 3. After the batter is mixed, it is allowed to stand for more than half an hour to make the materials blend with each other. The fried skin will be soft and tough. 4. You can also use your hands to sense the temperature of the pot when spreading out a piece of cake skin. If it's too hot, you can let the pot cool a little and then spread out a piece of cake skin. Otherwise, the batter will be dried because the temperature in the pot is too high. 5. The cream on each crust should not be spread too much. Otherwise, it will be difficult to roll up. Spread too little. It will be absorbed by the crust after a long time. So we should master it well. There are skills in making delicious dishes.
