Cocoa Pancake Roll
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Ingredients for panna cotta
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Milk jelly production steps 1. Pour the isinglass powder into cold water and dissolve it for later use
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2. Stir the egg yolk and milk together first
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3. Stir the egg yolk and milk, then boil on low heat, and stir while boiling until it is thick and clear of heat
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4. Soak the dissolved fish gelatin in heat insulation water and melt it and add it to the boiled egg yolk milk and mix well
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5. Stir whipped cream, honey, caster sugar, rum and vanilla extract together
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6. After mixing well, pour it into the egg yolk milk and mix well
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7. Take a long fruit strip mold, put tin foil inside, and then layer plastic wrap
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8. Pour half of the mixed custard slurry into the mold, put a row of strawberries, and put them in the refrigerator for 1 hour
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9. Take it out and pour in the remaining half of the panna cotta, then put it in the freezer until it has solidified for later use
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Original Chiffon raw materials
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Steps for making original chiffon 1. Stir the oil and hot water together first, then add the sieved cocoa powder and mix well.
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2. Add egg yolk and 30 grams of fine sugar and mix well
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3. Sift in the low-gluten flour and stir evenly until no powder is available
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4. After the egg whites are foamed, add 50 grams of fine sugar and lemon juice to beat until hard foaming
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5. Take one-third of the beaten egg white and add it to the yolk part and stir evenly with a spatula
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6. Pour back the remaining egg whites and stir evenly with a spatula
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7. The baking pan is first brushed with baking pan oil, covered with oil paper, the mixed batter is poured into the baking pan and evenly smoothed, shake the air in the batter two rows, and then put it into the lower layer of the oven, and the upper and lower fire is 160 degrees for 20- About 25 minutes
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8. When you bake it with a toothpick and take it out, there is no wet sticky material on the toothpick and it can be out of the oven. After the oven is out, take out the cake with oil paper on both sides and let it cool and cool.
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Ingredients for Cocoa Pancake Rolls
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Cocoa Pancake Roll Step 1. Whip whipped cream and caster sugar together
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2. Cut the cake base into two halves, and cut the custard into two and cut the length to the same length as the cake base.
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3. Spread the whipped cream on the cake base, put the panna cotta in the middle and also smear the evaporated milk
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4. Use a rolling pin to roll up the cake with greased paper, roll it up and wrap the cake with greased paper, and put it in the refrigerator for half an hour to shape
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5. During the setting of the cake roll, heat the chocolate and milk together with heat insulation water to melt the chocolate, so that the chocolate and milk are mixed evenly and placed in the refrigerator until slightly solidified for later use
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6. Take out the shaped cake roll and cut into small pieces
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7. Pack the chocolate syrup in a piping bag, cut a small mouth, and squeeze the thin stripes on the cake roll
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8. Decorate the chocolate stripes with strawberries and sprinkle some powdered sugar.
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Finished
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