Coffee Chocolate Cake Roll
1.
Mix instant coffee with a teaspoon of hot water and stir to form coffee liquid for later use
2.
120g butter is softened at room temperature and beaten until fluffy and set aside
3.
Mix 50 grams of egg whites with 10 grams of fine sugar and whipped until it becomes a fine meringue (I forgot to take the picture in this step, so I used a picture of the meringue when making the cake body. It is hard, and the meringue in this step is soft Soft)
4.
When the meringue is applied, you can start to cook the sugar water. Mix 50 grams of granulated sugar and 25 grams of water into a small pot, heat it over a low heat and boil it into syrup, boil it to a syrup state of 118~120℃, and then turn off the heat (this amount of syrup is relatively small, and the thermometer may sometimes be inaccurate. , You can use visual inspection, the syrup at this temperature should be the sugar completely melted, the surface of the syrup is full of bubbles, and the syrup will not disappear immediately when it is dropped into the water)
5.
After the syrup is cooked, shake the pot slightly to make the temperature of the syrup even, then pour the syrup into the meringue, pour it in and beat it
6.
Keep whipping until the meringue cools down completely, and it is smooth and loose, which is the Italian meringue (the meringue in this state can be decorated with pigments)
7.
Add the Italian meringue to the whipped A in 2~3 times
8.
Continue to quickly beat it into loose hair
9.
Pour coffee liquid
10.
Continue to beat quickly until it is even and loose. It is the coffee meringue cream. Set aside for later use. It is best to beat again to make it in the best condition.
11.
Start making the cake body. 4 egg yolks, sugar and whipped evenly
12.
Add 40 grams of oil and 40 grams of milk and mix well
13.
Sift in 70 grams of low-gluten flour
14.
Stir it into a smooth batter, do not stir in a circular motion to avoid gluten in the batter
15.
Add 4 egg whites to lemon juice and whipped into a coarse foam state, add 25 grams of sugar
16.
Continue whipping until the egg whites are delicate, then add 25 grams of sugar, continue to beat until the egg whites appear lines, then add 20 grams of sugar at the end, continue to beat until the moist foaming, that is, lift the egg beater, the meringue is beating the eggs A large, drooping hook appears on the head (remember to start preheating the oven when making meringue)
17.
Take 1/3 meringue and egg yolk paste and mix well
18.
Pour the mixed egg yolk paste back into the remaining meringue
19.
Stir evenly with a spatula
20.
Pour the batter into the baking pan (the ordinary baking pan should be filled with baking paper, if it is not sticking to the baking pan, you can directly pour the batter), use a scraper to smooth the batter, pick up the baking pan and drop it on a flat place. ~2 times, shake out the big bubbles inside, and the oven can be preheated in advance (time and temperature are for reference only, please adjust appropriately according to the temper of your own oven). 150 degrees, upper and lower heat, middle level, 20 minutes, take out the baking tray immediately after the heat is turned off, when the cake slices are at the temperature of the palm of your hand, buckle out the cake slices
21.
Cut the top of the cake slice with beveled edges
22.
Spread a layer of coffee meringue cream evenly
23.
Roll into roll
24.
The surface of the cake roll is also evenly smeared with a layer of coffee protein cream, and then the cake roll is placed in the refrigerator until the cream on the surface is completely solidified
25.
100g bittersweet chocolate cut into small pieces
26.
Put 100 grams of animal whipped cream and 50 grams of milk in a small pot and mix evenly. Heat on low heat until it is about to boil and turn off the heat.
27.
Pour the cooked cream into the chocolate, use a spatula to mix until the chocolate melts
28.
Add butter while it's hot
29.
Stir evenly into a smooth and fine fluid state, which is the chocolate sauce
30.
After the temperature of the chocolate sauce drops to room temperature, pour it on the cake roll, then put it in the refrigerator until the chocolate sauce has solidified, and finally decorate the cake roll with a few small flowers with cream frosting
Tips:
The syrup in the formula is relatively small. Sometimes the thermometer will not be able to measure the temperature of 118~120℃. You can use a visual method. The syrup at this temperature should be completely melted. The surface of the syrup is full of foam. The syrup will not drop into the water. Disappear immediately. The first step is to make coffee meringue frosting for filling, then chiffon cake slices, and finally the chocolate sauce for glazing. You can make more when making coffee creme, and use the rest to decorate flowers. , I didn’t make much cream, so in the end it was only enough to mount 2 flowers, and then I made a little simple cream. The whipping was not smooth and meticulous, and the surface of the mounted flowers was not very smooth. Just make do, to myself The requirements are not strict, hehe simple butter cream: 80 grams of softened unsalted butter, 20 grams of powdered sugar, 50 grams of animal fresh cream (to be used at room temperature). Whip the butter with powdered sugar, then add the animal whipped cream and continue to beat into a smooth and fine shape, and then add your favorite coloring to decorate the flower
