Dream Dragon Cake Roll
1.
Material weighing
2.
Separate egg yolk and egg white, add 15 grams of sugar to egg yolk, beat well with egg, add oil and beat well, add milk and beat well, sieve in low powder and mix well
3.
Put the egg whites into an oil-free and water-free basin, add lemon juice and beat until coarsely foamed, then add one-third of the sugar, add sugar in three times and beat until hard foaming
4.
Take one-third of the egg whites into the egg batter, cut and mix evenly, then pour into the egg whites and continue to cut and mix evenly (remember not to make a circle to avoid defoaming)
5.
Pour the cake batter into the baking pan with oiled paper to shake the air bubbles
6.
Preheat the oven to 180 degrees and put it in the middle layer and bake for about 20 minutes. Take it out and let it cool to warm. Cover the cake with a clean oiled paper and turn it over.
7.
Melt the chocolate with some whipped cream in water (for filling)
8.
Add sugar to the whipped cream, then add the chocolate paste and continue to whip until there are lines, (be careful not to separate the oil and water), start spreading the filling, roll up and put in the refrigerator
9.
The chocolate is melted with butter in water (about 60 degrees), then add light cream and nuts, mix well (glaze)
10.
Take out the cake roll and put it on the baking net on the baking tray, put a piece of oil paper underneath and pour the nut chocolate sauce
11.
Put it in the refrigerator and take it out, heat the knife with a hair dryer, and slice the finished product
12.
Finished product
13.
Finished product
Tips:
1. The chocolate in the filling does not need to be directly added to cocoa powder
2. Don't use too much nuts, otherwise the glaze is too thick and difficult to operate (I just have too many nuts and the glaze is not beautiful)
3. 70% dark chocolate can be used for glaze (everyone’s preference)
4. The light cream in the glaze can be omitted (I added it because the filling was not finished and the nuts were added too much, but it was delicious)
5. Regarding the amount of sugar, because there is sugar in the filling and glaze, the sugar in the cake roll is 15 grams less than when it is made alone. The overall combination still feels a bit sweet (note that I use Dove chocolate and Not 70% dark chocolate)
6. The temperature of the cake roll oven is different from one to another and self-regulate
7. If you have any questions, you can follow up and communicate
