Dream Dragon Cake Roll

Name: Dream Dragon Cake Roll
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g milk; 40g Soybean oil; 70g Sugar; 4 egg; 60g Low-gluten flour; 15g chocolate powder; 100g dark chocolate; 30g butter; Some Hazelnut chopped; 250g Light cream; 20g Caster sugar

by I love baking

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Menglong is the best crispy ice cream I have ever tasted. It has a chocolate-covered outer layer. It is full of sweetness with one bite. Friends who like Menglong ice cream, don’t miss this roll cake, because it is even more delicious than Menglong ice cream!
Like Menglong ice cream, this roll of cake has a crunchy hazelnut chocolate crust and added hazelnuts to make the taste richer. The cake base is a chiffon cake, soft and delicate, with a crispy crust, it is endless aftertaste. "

Dream Dragon Cake Roll

1. Mix the milk, soybean oil and a part of sugar. Stir until the sugar dissolves.

2. Add egg yolk and stir until uniform.

3. Add the sifted low-gluten flour and chocolate powder, and mix until smooth and without particles.

4. Add the last part of sugar to the egg white and refrigerate for later use.

5. Beat the refrigerated egg whites with an electric whisk until wet and foamy.

6. Take one-third of the meringue, mix with the egg yolk paste, and mix well.

7. Pour the evenly mixed batter into the meringue, mix and stir until there are no particles.

8. After the evened batter, the baking pan is lined with greased paper, pour all into the golden baking pan, and smooth it with a spatula.

9. Preheat the oven in advance, turn on the heat for 180 and lower for 150, and bake for 15 minutes.

10. After baking, tear off the oil paper and let it cool for later use.

11. Add 30 grams of dark chocolate to 50 grams of whipped cream, and dissolve in insulated water for later use.

12. The whipped cream is beaten with fine sugar until 60% of the hair is formed, and there is a flowing state.

13. Add in the cold chocolate paste and beat to 90%.

14. Cut the end of the cake obliquely to make the seal after the roll more conformable.

15. Spread the cream on the cake slices, roll the cake with the help of a rolling pin, and put it in the refrigerator to freeze and shape.

16. The chocolate is melted by adding butter and insulated water.

17. Add an appropriate amount of chopped hazelnuts, stir well, and let cool completely for later use.

18. Take out the shaped cake roll, place it on the drying rack, and evenly drizzle the hazelnut chocolate glaze.

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