Cocoa Cake Roll

Name: Cocoa Cake Roll
Yield: 4 servings
Cuisine: Baking
Ingredients: 5 pieces Egg; 50 g Corn oil; 50 g Milk; 50 g low-gluten flour; 10 g Cocoa powder; 50 g Sugar; 230g Light cream; 30g Pure dark chocolate; 10 g Granulated sugar; 3 g Lemon juice

Cocoa Cake Roll made with egg, corn oil and milk, baked until light, fluffy and golden. Great for beginners and experienced home cooks alike.

0 minNewHard Baking Roast Sweet

Instructions

1
Prepare 5 eggs.
2
Separate the egg whites from the yolks.
3
Heat the K's corn oil to about 60 degrees, then pour it into 10 grams of cocoa powder.
4
Stir evenly.
5
Until no dry powder remains.
6
Add 50 grams of milk.
7
Stir evenly again.
8
Sift in 50 grams of low-gluten flour and stir evenly in a Z-shaped motion.
9
Add 5 egg yolks.
10
Draw a Z shape, then stir evenly again.
11
The cocoa egg yolk batter is ready when it is pourable and has a stacking texture. If the batter is too thick, you can add a little milk to adjust it appropriately, because the size of eggs can vary.
12
Add 50 grams of sugar and 3 grams of lemon juice to the egg white (the egg white can be frozen in the refrigerator in advance until there are ice crystals around it).
13
Spend time.
14
Keep sending off.
15
When it comes to a whisk, one with a small, non-shaking hook will make the egg whites turn out well.
16
Take 1/3 of the meringue and fold it into the cocoa batter until evenly mixed; do not stir in circles.
17
Mix well.
18
Then pour everything into the remaining meringue.
19
Mix evenly again, and the cake batter is ready. The mixed cake batter should have a layered texture and a glossy appearance.
20
Pour the cake batter from a height of 20 cm into the baking pan (28×28 square pan).
21
Level the ground by shaking.
22
Place in the preheated oven, set the top heat to 150°C and bottom heat to 140°C, bake for 30 minutes. In the last few minutes, adjust the top heat to 160°C. The time and temperature can be adjusted according to your own oven.
23
Baked, just out of the oven, cooled to warm.
24
Place a sheet of parchment paper on the surface.
25
Turn it over and tear off the oiled paper.
26
Gram chocolate.
27
Melting with insulating water.
28
Add 30 grams of light cream.
29
Stir evenly.
30
This is the ganache. Cover it with plastic wrap, store it in the refrigerator for 2 hours before using.
31
10 grams of sugar for whipping cream.
32
Serve when beaten to 8 minutes.
33
Add the ganache that was made earlier.
34
Stir evenly at low speed.
35
Stir evenly.
36
Until complete integration.
37
The towel surface of the cake roll.
38
Spread the ganache cream.
39
Roll it up with a rolling pin, and put it in the refrigerator to set for about an hour.
40
Alright.
41
Cut into pieces.
42
Please have a taste.