Cocoa Mango Pancake Roll
1.
Put the sago soaked in cold water into a pot and cook.
2.
Make the panna cotta first. Puree the mangoes with a food processor and put them in the freezer layer of the refrigerator. Soak the gelatine in cold water.
3.
Pour the milk into the pot, add the caster sugar and cornstarch and mix well
4.
Add the mango puree and stir well
5.
Turn on low heat and heat, stirring constantly, until it becomes a paste and it is quite hot, add the gelatin that has been squeezed out of water, stir to melt. Then pour in the squeezed out sago. Mix well.
6.
Pour the custard paste into the mold (I used the cookie box just finished). Put it in the refrigerator for 4 hours
7.
Butter melts into liquid
8.
Now make the cocoa sponge cake, separate the egg yolk and white, add 30 grams of fine sugar at one time after the egg whites are thickly foamed, and use a whisk to quickly stir until the meringue has obvious lines and the inverted buttons will not flow.
9.
Add 12 grams of fine sugar to the egg yolk and beat with a whisk until the color becomes lighter and the volume becomes larger
10.
Pour the sifted cocoa powder into the egg yolk and stir evenly with a rubber spatula, then pour in cold water and stir evenly.
11.
Take 1/3 of the meringue into a bowl of egg yolk paste, stir it slightly, then pour it back into the meringue bowl and stir evenly with the remaining meringue
12.
Sift the flour into the egg batter 3 times. Stir up and down and mix evenly. Mix well each time before adding in the next time.
13.
Take a small amount of the mixed batter into the butter bowl, mix it quickly, then pour it back into the remaining batter, and mix up and down evenly
14.
Pour the mixed batter into the baking tray, put it in the preheated oven, and bake at 175 degrees for about 12 minutes.
15.
Take out the baked cake, cover it with a piece of greased paper, turn it over, and tear off the piece of greased paper facing up.
16.
Spread the mango mousse on the cake, and put the unmolded custard on the side of the cake.
17.
Place a rolling pin under the oil paper.
18.
Roll up the cake, pinch the oil paper on both ends, and put it in the refrigerator to set the shape.
Tips:
1. When putting the mango custard, the room temperature should be lower, otherwise the custard will melt easily when you touch it. And the speed should be fast when putting it.
2. For mango mousse filling, please refer to the mousse filling method in the previous recipe ``Mango Cheesecake''.
