Mocha cream cake roll recipe

Mocha cream cake roll

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I'm tired of the cream roll with sweet taste. Try this salty and light aroma of coffee and cocoa combined with the milk flavor of cream. It's so delicious that it's easy to use the black coffee instant. The egg is the baking plate taken from the refrigerator, which is 28 * 28cm. Let's see the next way.

Cooking ingredients

cake embryo egg 4G:8

60g low gluten flour:8

coffee powder One point five Gram“:8

Mocha salty cream light cream 150g:8

15g sugar:8

2G cocoa powder:8

1g salt:8

black coffee One point five Gram“:8

Cooking Steps

Step1:1. Prepare all material

Step2:2. Coffee powder, cocoa powder and 55g hot water, mix evenly and cool, then put in vegetable oil and sti

Step3:3. Sift in low gluten flour and mix evenl

Step4:4. Put the separated 4 yolks in and mix them evenly to make the yolk paste. Set asid

Step5:5. Beat the protein with sugar in three times until it foams (as shown in the picture

Step6:6. Take one third of the protein cream and put it into the egg yolk paste, cut and mix evenl

Step7:7. Pour it back into the protein cream, cut and mix evenl

Step8:8. Pour the bubbles into the pan covered with oilcloth from a high place, shake them and put them into the preheated oven for 180 degrees. Heat them up and down for about 20 minutes. Take out the buckles and cool them, then tear the oilcloth