#四session Baking Contest and is Love to Eat Festival#mocha Chocolate Cake Roll
1.
Chocolate Sponge Cake: Use a whisk to beat 60g of sugar and all the egg yolks until they become white and swollen. Mix 1/3 of the meringue into the egg yolk paste, gently stir evenly with a manual whisk, then add another 1/3 of the meringue, and use a mixing spoon to mix up and down.
2.
Then use the remaining sugar to beat the meringue, use a whisk to beat the egg whites at high speed until wet and foam, then slowly add the sugar in three times. After all is added, beat until the end of the meringue is slightly curved. Little gougou.
3.
Mix in 1/2 of the powder, mix it up and down, then add the remaining meringue and the remaining powder, and continue to mix evenly. Add the cold cream and mix well.
4.
Mix in 1/2 of the powder, mix it up and down, then add the remaining meringue and the remaining powder, and continue to mix evenly. Add the cold cream and mix well.
5.
Pour the batter into a baking pan lined with baking paper or tin foil, use a mixing spoon to spread the batter, then lift the baking pan and knock on the table for a few times until the batter surface is completely flat.
6.
Put it into the oven and bake at 180°C for about 10 minutes, insert a toothpick into the center, and pull it out without sticking. Immediately put the baked cake on the iron rack, tear off the four sides, let it cool completely, and then tear off the baking paper.
7.
Mocha Chocolate Mousse: Melt the chocolate with water heating. Heat the milk and coffee creme until boiling, then pour in the chocolate, mix well, and let cool to lukewarm degree.
8.
Whipping the whipped cream: Use an electric whisk to whip the whipped cream at a medium-to-low speed. When the whipped cream starts to expand, slowly add sugar and beat until it reaches 8 to distribute, that is, the end shows a slightly curved hook. Finally, pour in the cold chocolate and mix at low speed until uniform. Note: When mixing the chocolate at the end, do not over-mix, otherwise the whipped cream will be watery, so redo it!
9.
Put the chocolate mousse into a covered container and transfer to the refrigerator to chill for later use. Combination: Put the baking side of the cake facing up (the side to be baked), put a piece of baking paper under the cake, and cut off the longer sides (that is, the long, wide, and long sides) with a serrated knife. Brush with coffee and milk wine.
10.
Leave about 1/6 of the mocha chocolate mousse for squeezing decoration, and use the remaining 5/6 for filling. Spread the mousse on the side of the cake farther from the body, leaving the last centimeter and don't wipe it. Roll cake: Lift the baking paper and gently press the cake on the side of the body forward so that the filling in the center of the cake roll will be concentrated. Note: If there are cracks in the cake, it doesn't matter, because it will be hidden when rolled up, but you need to put it lighter.
11.
After fixing the cake, roll it forward gently with both hands. After adjusting the body of the cake roll to a tall and stiff state by hand, take out the plastic wrap and wrap the cake roll. The head and tail should be rolled tightly to help the cake roll shape. Note: In fact, the steps of rolling cakes depend on personal habits. Some people are used to using baking paper to help, but I personally think that it is better to operate directly by hand.
12.
Put it in the refrigerator for more than 2 hours. After the cake is shaped, remove the plastic wrap, and cut off both ends with a warm knife. Squeeze the remaining mousse for decoration, sprinkle with cocoa powder, and then slice and enjoy. This recipe can make two chocolate cake rolls, one for my husband and I, and one for my friends. My friends are really full of praise! I plan to make it again in the near future, because it is so delicious!
