Chinese Food
Cocoa Tornado
(110614 views)
Tornado is more popular now. I think it's arrogant to hear its name. I think it's also good to roll back. I prefer towel face to be exposed outside. Cocoa is fragrant. The cake is soft and delicious.
Cooking ingredients
Cooking Steps
Step1:Mix cocoa powder with 13g water. Cover with safety film to prevent it from drying.
Step2:First of all, the egg yolk protein is separated. The egg white basin must be free of oil and water. The egg white must not be mixed with a little yolk. Otherwise, it is difficult to be dismissed. (I like to separate the egg white and yolk. I like to beat them all into the basin. Then I use a spoon to scoop out the yolk. It must not be broken.
Step3:Pour corn oil and milk or water into another bowl. Beat with the eggbeater until completely emulsified. No oil stars.
Step4:Sift in the low powder. Mix with the zigzag pattern until there is no dry powder.
Step5:Add the yolk and continue to stir in the zigzag shape until the batter is fine and particle free (this recipe uses the back egg method. It is said that the back egg method can better support the cake body. Can reduce the failure rate of Qifeng cake. Taste more delicate) mix well.
Step6:Start to beat the protein - drop a few drops of lemon juice into the protein or dip a few drops of white vinegar into the protein with chopsticks. The purpose is to stabilize the protein and remove the fishy smell. The electric egg whisk is sent at low speed. When the big fish eye froth comes, add 1/3 sugar to continue to send
Step7:Adjust the medium speed until the bubble is fine, then add 1/3 sugar to continue sending.
Step8:Add the last third of sugar when there are coarse lines or small hooks.
Step9:Just send it to the wet foaming state that can pull out the hook. You don't need to send it too hard to make cake rolls.
Step10:Use a soft spatula to take one third of the albumen paste and put it into the yolk paste. Mix well by turning it over. Turn it up from the bottom like a stir fry. Do not stir it in circles, or it will defoaming. Stir it. Turn the basin. Stir well in this way. Pour the batter into the remaining bowl and continue to stir.
Step11:Separate 150g batter into a separate bow
Step12:Pour the rest of the batter into a greased baking tray.
Step13:Add the separated 150g batter into cocoa powder and stir evenly. Do not circle it.
Step14:Put it into the decoration bag. Cut the small mouth of the decoration bag. Draw a line and squeeze it onto the white paste. Fill the pan.
Step15:With a scraper.
Step16:Insert a finger into the bottom of the baking tray. Draw from left to right, then draw s from right to left. Fill the baking tray all the way. Change 90 degrees and continue to draw perpendicular to the original direction of changing line.
Step17:That's the pictur
Step18:
Step19:
Step20:
Step21:
Step22:
Cooking tips:Oven temperature is adjusted according to your own oven. I'm a roll of pineapple stuffing. You can also roll cream. Choose according to your own taste. There are skills in making delicious dishes.
