Japanese Chocolate Cotton Cake Roll
1.
Prepare ingredients: 41g low-gluten flour, 60g fine sugar, 15g cocoa powder, 50ml hot water, 41g corn oil, 2 drops of vanilla extract, 2 drops of lemon juice (white vinegar), 1g salt, 4 eggs. 300ml whipped cream, 30g powdered sugar, 5ml rum, 5 strawberries, 10 blueberries.
2.
15g of cocoa powder, 50ml of heated water, stir well and set aside.
3.
3 egg yolks and 1 whole egg into the container to loosen
4.
Add 2 drops of cocoa paste and vanilla extract and mix well. Add 1g of salt and stir well
5.
41ml corn oil, boil over low heat until the lines appear slightly
6.
Sift in 41g low-gluten flour, stir evenly until there is no particles in the batter, turn off the heat
7.
Pour the cocoa egg yolk liquid slowly into the hot batter
8.
Stir evenly with a J-shaped rubber spatula. At this time, the oven is preheated up and down to 160 degrees
9.
Add 2 drops of lemon juice (white vinegar) to 3 egg whites, beat until the fish eyes are soaked, and add 20g of fine sugar.
10.
Beat with an electric whisk until thick, add 20g fine sugar
11.
Beat until the lines appear slightly, add the remaining fine sugar at the end
12.
Hit to wet foaming and slightly curved corners.
13.
Scoop out 1/3 of the meringue into the cocoa egg yolk paste, "quickly" toss and mix evenly, do not make a circle to avoid defoaming the egg whites.
14.
Pour the cocoa and egg yolk batter into the meringue, stir and cut evenly, pay attention to the technique still not to make a circle, to avoid defoaming the meringue
15.
Lay a silicone mat on the baking tray. Pour the cake batter
16.
Shake out big bubbles. For baking, place a bowl of water at the bottom of the oven and bake for 30 minutes at 160 degrees.
17.
Shake down the mold after it is out of the oven and buckle it on the greased paper.
18.
Take the remaining warmth to roll up and finalize the shape.
19.
300ml whipped cream into an anhydrous and oil-free container
20.
30g powdered sugar, 5ml rum
21.
Send it to the small sharp corner as shown in the figure. Wash strawberries and blueberries and set aside.
22.
After the cake roll is cooled, spread 200g of evenly whipped whipped cream, roll it up, and send it to the refrigerator to freeze and shape.
23.
Put the remaining whipped cream in a piping bag and decorate it on the surface of the cake roll according to your preference, with strawberries and blueberries.
Tips:
1. The baking temperature is adjusted according to the temperature of your own oven, and the recipe temperature is suitable for a light rain oven.
2. A toothpick can be inserted into the cake body before it is out of the oven, and the toothpick can be taken out without residue to prove that it is cooked.
3. Don't over-send the meringue once, but apply it to wet foaming.
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