Coffee Cake Roll

Coffee Cake Roll

1. Plug in the power of the Dongling automatic American coffee machine, and press the button to open the top cover.

2. Install the coffee basket, add 3 scoops of coffee beans, and then put the glass cup on the insulation board, making sure that the center of the glass cup is aligned with the non-leak valve.

3. Pour 2 cups of pure water into the water tank.

4. After completing the above steps, you can close the top cover. Set the amount of 2 cups of coffee and the use of grinders on the control panel. I chose the thick function. Tap the start button and the machine starts to operate.

5. Prepare the materials you need in advance.

6. Add corn oil and pre-ground coffee in sequence, use a manual whisk, and stir until emulsified.

7. Sift the low-gluten flour into the cooking bowl, add the low-gluten flour into the egg-beating bowl in portions, and stir until no dry powder is visible.

8. Add the egg yolks to the batter in batches and mix them with a Z-shape technique. Remember not to make a circular motion to prevent the batter from becoming gluten.

9. The mixed egg yolk paste is set aside for later use. At this time, preheat the oven up and down to 170 degrees for 10 minutes.

10. Take out the egg whites from the refrigerator, add a few drops of white vinegar or lemon juice until the fish is soaked in the eyes. Add the fine sugar for the first time, continue to beat until you can see the shallow lines, then add the sugar for the second time and beat at a medium speed. When the meringue becomes foamy and delicate, hit it until the big hook pulled up by the meringue bends down, it means that it is ready, (as shown in the picture).

11. Pour 1/2 of the meringue into the egg yolk paste, and use a manual whisk to quickly stir from the bottom of the basin to the top.

12. Pour the mixed egg batter into the egg white paste and stir until the meringue is no longer visible.

13. Pour the cake batter from a height of 20 cm into a 28*28 golden baking pan of French Baker, shake it gently on the table top to shake out bubbles (lay a tarp on the baking pan so that the baked cake can be removed from the baking pan).

14. Put it into the oven, heat up to 135 and lower to 165 degrees for 20 minutes.

15. Pull the two corners of the tarp and move the baked cake to the baking net.

16. Wrap the shape with oil paper.

17. Cut out three oily paper strips of the same size with oiled paper and place them on the cake roll, leaving a gap of the same width. Then use a sieve to sift the cocoa powder. After the sieve, gently remove the oiled paper. Be careful when removing Point so as not to spill the cocoa powder.

18. Finished picture.

19. Finished picture.

20. Finished picture.

Tips:

1. The middle layer of the oven is heated at 170 degrees for 15-18 minutes (this temperature is for reference only, please adjust it according to the temperature of your own oven).
2. Wrap the cake roll as if it is covered with sugar, and let it shape. The filling is up to personal preference. I like to use pork floss or naked roll for the filling.