Chocolate Glaze Cocoa Rolls

Chocolate Glaze Cocoa Rolls

1. Sift the low-gluten flour and cocoa powder first

2. Separate the egg whites and egg yolks in advance, put the egg whites into an oil-free and water-free egg beater for later use; put sugar, milk, and corn oil in the egg yolks, mix well, then sift the flour and cocoa powder into the egg yolk mixture again

3. Stir evenly, no dry powder particles

4. The egg white is added in three times according to the chiffon cake method. When the egg white has large bubbles, fine bubbles, and obvious lines, add it to the moist foaming, and then lift the egg beater. The egg white is slightly hard and large. Hook-like

5. Take one-third of the egg white batter into the egg yolk batter, at this time the oven can start to preheat, 180 degrees

6. Stir evenly

7. Pour the mixed batter back into the egg white batter

8. Stir evenly to form a smooth cake batter

9. Pour the cake batter into a non-stick baking pan, scrape the surface with a scraper, and lift the baking pan to shake out the big bubbles in the batter

10. Put the baking tray into the preheated oven, 180 degrees, 15 minutes

11. The cake is out of the oven, buckle upside down on the drying rack covered with greased paper, and cover the surface with a clean greased paper to prevent excessive evaporation of water

12. 200 grams of cream, 20 grams of white sugar, put in the egg-beating bowl, and sent to the extent that there are obvious lines and can not be deducted

13. When the cake is dry to the hand temperature, it can be turned over, that is, the surface is facing up and the bottom is facing down. Using the inner rolling method, first apply the whipped cream on the surface of the cake. You can put more on the center of the cake roll. Spread it thinly to make it easier to roll up, and then spread a layer of chocolate hazelnut spread

14. Roll into a roll, wrap tightly with greased paper, clamp on both sides with clamps, put in the refrigerator for more than 1 hour

15. Dark chocolate and whipped cream in a small milk pot

16. Melt in water, let it cool thoroughly before use

17. Re-pour 200 grams of whipped cream, 20 grams of sugar, and beat well

18. Cut off the irregularities on both sides of the refrigerated cocoa roll, spread the whipped cream on the surface of the cake roll, and then use a piece of oiled paper to scrape it from the beginning to the end, the smoother the better

19. Lay a layer of plastic wrap on the flat table first, place the drying rack or grill on the plastic wrap, and transfer the cream roll that has just been spread to the drying rack

20. The completely cool chocolate cream sauce is poured on the cocoa roll and let it flow down naturally. The sauce that flows onto the plastic wrap can then be collected and put in the refrigerator for about a week. It can be used for other foods.

21. Don’t wrap the drenched cake rolls in greased paper, otherwise the glaze will be destroyed

22. Because you can’t hold it with your hands, you have to be extra careful when cutting into pieces.

Tips:

Because the inner rolling method is used, there is no grease paper, and the cake batter is directly spread on a non-stick baking pan; light cream is used both inside and outside, because there is a time difference, it should be sent in batches; light cream on the surface can make the cake roll The surface is smooth, and it is conducive to the adhesion of the chocolate sauce; when transferring the cake roll with the spread, it is easier to operate with two scrapers; the chocolate cream sauce must be cooled thoroughly before use, otherwise the whipped cream on the surface will melt; cut You must be very careful, because you can't hold it with your hands, so it's a test of the knife and the skill of the knife. I really need to improve in this respect.