Dirty Rolls with Cappuccino Yogurt
by Month 🈷️
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Cocoa butter.
2. Just add it to melt.
3. protein.
4. Put the lemon juice in the egg whites, and add the white sugar in four times to beat the egg whites.
5. yolk.
6. Beat the egg yolks and white sugar until whitish.
7. Take one-third of the egg whites and put them in the egg yolks and mix well.
8. Pour the egg yolks into the egg whites and stir well.
9. Sift in the low-gluten flour and turn it up and down until it is even.
10. Add the cocoa butter and turn it up and down until it is even.
11. Pour the batter into a baking pan lined with greased paper and heat up to 150 degrees, lower the heat to 115 degrees and bake for 15 minutes.
12. Take out the cake upside down, remove the oily paper and the layer of cake crust on the surface, and then cover it with oily paper and let it cool at room temperature.
13. Cocoa butter.
14. Mix cocoa powder, white sugar, and cream and beat until firm.
15. After the cake cools, remove the corners.
16. Spread the cream and roll the cake with a rolling pin.
17. After the roll is finished, put it in the refrigerator and set for 30 minutes.
18. Coffee yogurt glaze.
19. Add yogurt to coffee and stir well.
20. Whip the cream with white sugar until it reaches six and distribute it, thinner, and add to the yogurt lake and stir evenly.
21. Keep refrigerated for later use.
22. The refrigerated cake rolls are coated with coffee yogurt glaze.
23. Pour it directly on the glaze. I drank the glaze and squeezed it into a strip.
24. Sift the cocoa powder.
25. Finished picture.
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31. Finished picture.
