[coated cocoa strawberry roll]

[coated cocoa strawberry roll]

Introduction:

"Greedy for the soft and dense taste, I made a cocoa roll with strawberries when I had time. I bought cocoa powder before. I don't know if it's opened in the wrong way? It's still the wrong brand. Anyway, it's bitter. There's no attractive place to offer it directly to the garbage can... It turns out that as long as you buy a good cocoa powder, the original cocoa taste is so charming, fragrant, moist cake body with sweet and sour strawberries, and then sprinkled with rich cream chocolate sauce, the soft and hard taste is absolutely delicious to no friends. "

Production steps:

Step 1: first, make the cake body: mix cocoa powder with hot water, stir well, add corn oil and mix well

Step 2: mix low flour and corn starch, sift, add them together and mix well

Step 3: the batter is thick

Step 4: add egg yolk and stir well

Step 5: the color of the batter turns pale and will not be as thick as before

Step 6: add a few drops of lemon juice into the egg white, start the electric egg beater to stir at low speed, add the sugar in three times, and beat until it is wet and foamy (lift the egg beater to show a curved and downward sharp corner)

Step 7: Take 1 / 2 of the protein paste into the egg yolk paste, and mix it with the egg yolk paste

Step 8: pour it into the container with 2 / 3 protein paste, and then stir it up and down again. The mixed cake paste is smooth and glossy, without dry powder particles and too many bubbles

Step 9: pour the cake paste into the baking tray covered with oil paper, smooth the surface with scraper, gently shake down the bubbles, and make sure the surface is even. The thickness of the baked cake is inconsistent

Step 10: preheat the oven, bake in the oven for 20 minutes, turn the cake upside down, tear off the oil paper to cool, turn the cake upside down again on a piece of oil paper, and gently peel off the skin with a knife

Step 11: mix the cocoa powder with warm water, cool completely, add to the light cream that has been refrigerated in advance, add the fine granulated sugar, and beat with the electric egg beater

Step 12: spread a layer of cocoa cream on the cake, wash the fresh strawberries, remove the leaves and place them on the cream neatly

Step 13: gently roll up the cake with the help of a rolling pin (the cake roll in the picture is replaced by the previous picture, because the rolled up picture is not taken this time) and put it into the refrigerator

Step 14: take a small pot of water to heat, put another small bowl into chocolate pieces, and melt them in water

Step 15: Sprinkle the melted chocolate on the shaped cake roll, sprinkle with crushed pistachios, OK

Materials required:

Cake body: hot water: 80g

Cocoa powder: 8g

Low powder: 50g

Egg yolk: 100g

Protein: 150g

Corn starch: 16 g

Corn oil: 50g

Fine granulated sugar: 80g

Lemon juice: a few drops

Cream filling: Animal light cream: 150g

Hot water: a little (for dissolving cocoa powder)

Drenching: dove's milk chocolate: 100

Broken pistachios or other nuts: appropriate amount

Note: the key to making cake roll is that the protein can be sent to the wet. This baking cake is soft and does not crack. Cocoa powder can also be replaced by real powder, such as Matcha powder, strawberry powder, and chocolate sauce. If you want to make it thinner, you can add some light cream and butter to melt it, and the taste will be better

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor