Roll Cake

Name: Roll Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 22g Whole egg liquid; 24g Caster sugar; 8g milk powder; 3g salt; 124g water; 3g yeast; 30g butter; 200g Chocolate Chiffon Cake

by january0106

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

What does the unfinished chocolate chiffon cake taste like when you put bread into it?
Try it today, soft bread and moist and soft cakes,
It really makes you feel like you want to eat after eating,
My best friend's evaluation is: Q bombs soft white and black, good-looking and delicious,
This cake is worth trying. "

Ingredients

Roll Cake

1. Pour all materials except butter into the bread bucket, set up the dough mixing program;

2. After 20 minutes, pause, add butter, and reset the dough dough program (this program is for mixing dough for 30 minutes and dough for 1 hour);

3. Until the end of the program, the dough is ready;

4. Take out the dough and vent, divide into 4 parts, round, cover with plastic wrap, and relax for 15 minutes;

5. Take 200 grams of chocolate chiffon cake and cut into small pieces;

6. Roll out the loosened dough into a rectangle 20*16cm;

7. After turning it over, place the cake cubes on one end;

8. Roll up from top to bottom, after the bread wraps the cake cubes, place the cake cubes again;

9. Continue to roll up from top to bottom, squeeze it tightly, pay attention to squeeze both ends;

10. After all the four doughs are wrapped, put them in a square plate lined with greased paper;

11. Carry out the final fermentation, take it out after 50 minutes, and sprinkle high flour on the surface;

12. Preheat the oven to 150 degrees, middle layer, bake for 20 minutes, release the mold immediately and let cool after being out of the oven

Tips:
1. The water absorption of flour is different. Please increase or decrease the amount of liquid in the formula as appropriate.
2. When wrapping the cake, be sure to close the cake pellets to the dough, otherwise you will find that the cake and the bread are not densely packed after the cut surface of the baked bread.
3. The temperature of the oven can be adjusted by itself.