Coffee sponge cake roll

Coffee sponge cake roll

Introduction:

"I have to try the coffee walnut sponge cake roll. You can't imagine how rich and mellow it is without trying it. I didn't expect it to be so delicious before I made it! The aroma of walnut and the richness of coffee, imagine the taste!"

Production steps:

Step 1: collect the materials and separate the egg yolk and protein. Butter melts in water. Spread the baking pan with oil paper.

Step 2: pour all the fine sugar (36g) into the egg white, and then start to beat it with the egg beater until it is wet and foamy. The egg white will not stay.

Step 3: beat the egg yolk, pour in 12g sugar, beat with the beater until the color turns white, the volume becomes bigger and thicker

Step 4: sift instant coffee powder into the beaten egg yolk paste. Then stir up and down with a silicone scraper.

Step 5: Take 1 / 3 of the protein cream into the egg yolk paste bowl, and stir it up and down with a scraper.

Step 6: pour back to the rest of the protein cream and mix well.

Sift the gluten into the bottom of the bowl for 2 times. Divide the batter along the bottom of the bowl for 7 times.

Step 8: take a small amount of batter into the melted butter, quickly mix well with a scraper, and then pour it back into the remaining batter, stir well.

Step 9: pour the batter into the baking pan covered with oil paper, then put it into the preheated oven and bake it at 175 ℃ for about 10 minutes (because there is little batter, you need to constantly observe the baking condition of the cake when baking, and you can adjust the baking time immediately if necessary)

Step 10: take the baked cake out of the baking tray with oil paper. Put it on the grid, cover it with a new oil paper, and then turn it over with two oil papers. Tear off the oil paper and let it cool.

Step 11: coffee yolk cream: add sugar into the yolk, beat and mix well.

Step 12: pour 25 grams of sugar and 12 grams of water into a small pot, boil over low heat and keep stirring. In order to avoid paste pot, boil until the sugar begins to bubble, and then dip a drop with chopsticks in cold water, syrup does not melt, keep the shape of particles, you can

Step 13: pour the cooked syrup into the egg yolk immediately and slowly, and beat it with the electric egg beater while pouring. Do not stop even after pouring the syrup, and continue to beat until the egg yolk becomes thick, the color turns white, and the egg yolk cools down

Step 14: add softened butter and beat with electric beater until smooth

Step 15: add 1 / 2 teaspoon of hot water to make coffee, slowly add, and continue to beat until even

Step 16: mix the chopped walnuts and make the coffee yolk cream

Step 17: roll the cake: spread whipped cream on the cake

Step 18: apply coffee and egg yolk cream on the cream

Step 19: put a rolling pin under the oil paper and roll up the cake

Step 20: tighten both ends, like a bag of candy, put in the refrigerator for 2 hours to shape

Materials required:

Butter: 16 g

Egg yolk: 2

Sugar: 12g egg yolk

Protein: 2

Low gluten flour: 22G

Instant coffee powder: 14g

Cool water: 12g

Hot water: 1 / 2 teaspoon

Chopped walnuts: 33g

Whipped cream: right amount

Note: 1. Need baking plate: about 20 * 40 cm baking plate, other baking plates are OK, but the shape and size of the cake roll will change. 2. It can be cut into 18 small rolls. 3. When it is refrigerated in the refrigerator, as long as the coffee yolk cream is frozen a little hard, it's OK. I was eager to take photos at that time, so it's not frozen hard, so it's a little out of shape. But it doesn't affect ha

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor