Banana cocoa cake roll

Banana cocoa cake roll

Introduction:

"The baby doesn't like bananas, but doesn't dislike banana juice. So this cake was born (≥ ∥≤) "

Production steps:

Step 1: mash banana into mud, add a few drops of lemon juice and mix well. Add sugar to the egg yolk, beat well with egg beater, add vegetable oil, beat well again, then add banana puree and mix well. Sift in the low gluten flour and corn flour, and stir evenly with a scraper.

Step 2: add a few drops of lemon juice to the protein, add sugar in three times, beat until neutral foaming, pull up the hook.

Step 3: take half of the cream and add it to the egg yolk paste. Cut it up and down with a scraper and mix well

Step 4: pour the mixed egg yolk paste into the protein cream, continue to cut and mix, the technique should be light, do not draw a circle.

Step 5: pour the batter into the baking tray covered with oil paper and smooth the surface with a scraper. Shake it twice. Shake it out

Step 6: preheat oven, middle layer, 160 ℃ for 18 minutes. After baking, separate the cake from the oil paper and let it cool

Step 7: light cream, add a few drops of rum, a small amount of sugar (add in three times) and a fifth of cocoa powder, beat to neutral state, and apply to the surface of the cake.

Step 8: wrap in oil paper and refrigerate,

Step 9: look at the banana cake!

Materials required:

Flour: 55g

Banana: 2

Eggs: 4

Sugar: 40g (protein)

Corn flour: 5g

Vegetable oil: 40ml

Lemon juice: a little

Light cream: a little

Rum: a little

Note: the protein cream must be good

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: sweet