Chocolate Cake Roll
1.
The yolk protein is separated, as shown in the figure. Note: Do not have a little egg yolk in the egg white, otherwise it will affect the production!
2.
Weigh the corn oil and pour the milk into the egg yolk. Let it stand for 2 minutes and then beat it evenly with egg whips
3.
Weighed flour, low-gluten flour, cocoa powder
4.
Sift the weighed low powder and cocoa powder into the egg yolk that has just been beaten evenly! Stir evenly with egg extract and set aside
5.
Start to process the egg whites, weigh 50 grams of white sugar for use
6.
Use an electric whisk to turn on the 2nd gear to make the coarse soaking, start to put the white sugar, put the white sugar into the egg whites three times, change to 1st gear and continue to beat
7.
Just hit it to the big hook shape as shown in the picture.
8.
Beaten egg whites and beaten egg yolk paste
9.
Use a spatula to dig out one-third of the egg yolk paste, stir it evenly with a mixing method, and then dig out another one-third to repeat the previous steps until the egg white is completely fused with the egg yolk paste!
10.
Prepare a baking tray, line it with greased paper, and then preheat the oven to 165 degrees
11.
Pour the batter into the baking tray and scrape it evenly with a spatula, so that the baked product will be smoother and look good
12.
Shake the bakeware twice to shake off large bubbles on the surface! Put into the middle of the oven, 165 degrees, 25 minutes
13.
At this time, we will make the material for the surface garland. Pour 20 grams of whipped cream in a stainless steel bowl
14.
Pour water in a pot, put the stainless steel bowl with whipped cream into the pot, heat the whipped cream over water
15.
After the whipped cream is heated, pour the dark chocolate coins. (Our house has run out of dark chocolate, so I use truffle chocolate, which is also made!)
16.
Stir, turn off the heat, continue to stir until it melts, remove from the heat!
17.
Keep it cool and put it in a piping bag for later use! This is the chocolate sauce for the outermost thread
18.
At this time, the cake slices are also baked, the texture is even, the color is also beautiful, and you can smell the thick chocolate flavor
19.
Now we are going to process the filling of the cake roll, weighing 150 grams of whipped cream, 15 grams of white sugar
20.
Whipped whipped cream, whipped cream is shown in the picture
21.
Take out the cake roll upside down, put oil paper on the bottom, and roll the cake roll after a while, start spreading the cream inside, and spread it evenly with a spatula
22.
Peel the mango, dice it, and place it on the cake roll as shown in the picture. Lift the bottom oiled paper and start to roll up. After the roll, put it in the refrigerator and set it for 15 minutes.
23.
Take out the shaped cake roll and start decorating. The chocolate sauce made before can be garnished here, or you can install a flower mouth to frame it as a rose. Use your imagination to create a different cake roll, or grow your own All kinds of vanilla and flowers can be used for decoration. My claim is that cream flowers are rarely used for decoration. They are too sweet and greasy, so the fresh forest is also very beautiful!
24.
The finished picture, everyone appreciate! The thick chocolate cake with sweet and sour mango filling is especially delicious😋
