Cocoa Yam Cake Roll

Name: Cocoa Yam Cake Roll
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 10g cocoa powder; 4 egg; 1 whole Yam; 20g Hot water; 60 Cold water; 50g Corn oil; 40g Caster sugar

by Bai Bai Baiyun OoO

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

The group-buy yam still has the last one, and it is the largest one. We weighed more than 300 grams. Its tail has already sprouted. I checked it on the Internet. The yam sprouts can be eaten by digging out the sprouts. How to eat the big one to consume quickly? I remembered the last time I made the cake roll, which was well received by my family, so I did it again. This time I added cocoa powder and used the back egg method. I didn’t expect to make it. My fat man ate three-quarters of it, and only a small piece was left. Leave it to me.

Ingredients

Cocoa Yam Cake Roll

1. Make preparations first: steam the yam and press it into a puree, spread oil paper on the baking tray, and weigh the various materials.

2. First add 20 grams of hot water to the cocoa powder and stir evenly

3. Then add 60 grams of cold water to the corn oil and stir to emulsify

4. Sift in low-gluten flour and stir well, then add four egg yolks

5. Stir well

6. Add the cocoa paste that was chilled before adding

7. Stir well

8. Add a drop of white vinegar to the egg white three times and beat it with fine sugar until it becomes foamy

9. Mix the meringue and the egg yolk paste evenly, pour it into the baking tray and smooth it, put it in the middle of the preheated oven, and bake at 180 degrees for 20 minutes

10. After baking, take it out and put it on the drying net until it is warm

11. Spread yam mud and roll it up with a rolling pin (this step forgot to use the original yam roll pattern from last time)

12. After the roll is finished, wrap it in a longer grease paper and put it in the refrigerator for setting.

Tips:
The cocoa powder is melted with hot water and then added to the egg yolk paste. The egg paste has no particles and is not easy to defoam when mixed with meringue. The cake slices are delicate.