Hello,everyone.
Let's make a simple chocolate cake roll today!
Add 90g of milk to the pan.
30 grams of cooking oil.
Turn down the heat to about 75 degrees Celsius.
If you don't have a thermometer like me.
Then you silently count 40 seconds in your mind and turn off the fire.
Add 10g of cocoa powder.
Mix well and quickly.
Add another 50g of low-gluten flour.
Cocoa powder is not soluble in water.
So not only does it enhance its flavor when heated
And more soluble in water.
The batter is in this state.
Let it cool.
Take out the four largest eggs in the house.
Separate the egg whites from the yolks.
Add the egg yolks to the cocoa paste.
Mix it with a zig-zag.
The well-mixed batter is this shiny,satin-like
To make the egg whites.
40g of white sugar added in three doses
1st Joined.
When you hit the fish eye bubble.
Joined again.
This state joins the last.
Send to a neutral and dry state.
That's when the protein tip comes up and bends back.
Add a portion of the protein to the cocoa paste
To prevent the batter from sticking.
Mix alternately with zigzag and toss
While stirring.
You just don't have to draw circles hard in one direction.
Mix well and pour into the egg white paste.
Still stirring alternately with Z-shape and stirring.
Cocoa powder is easily defoamable.
So mix the batter well.
You'll find more bubbles than a regular cake roll
It doesn't matter.
Line a baking sheet with greaseproof paper.
Pour in the batter.
Shake it hard a few more times.
Until the smooth surface is essentially free of air bubbles.
Place in preheated oven.
Upper and lower fire 185 degrees Celsius.
Lower middle of the oven.
Bake for 13 minutes.
Different oven temperatures vary.
You adjust the temperature and time appropriately for your oven
It's freshly baked.
Let's shake it up a bit.
Shake the gas out of the bottom.
Remove the cake slices to a drying line.
Dry until warm.
Lay a sheet of greaseproof paper on the surface.
turn the other cheek
Gently tear off the greaseproof paper.
Prepare to roll inside side up.
To make it easier to roll.
Let's do a crimp on it first.
Fold the paper in.
Keep your hands off the cake slice.
Oil paper and cake stick together.
roll up
Volume 2/3
Retain 1/3
leave to cool
Waiting for the time to cool off to prepare the cream.
Because it's a chocolate cake.
So add a small amount of Oreo cookie crumbs to the cream.
You'll find it's the soul of this cake.
30 grams of crushed Oreo biscuits,crushed for spare.
Add 200g of light cream to the basin.
Prepare the whipped cream.
It is recommended that you keep it in the refrigerator for more than 8 hours before whip.
10 grams of white sugar.
1 gram of salt
You put the salt according to your personal preference.
Mix well before whisking.
Whip until it's quite thick.
A laminated bag.
Put it in your hand.
Leave some.
Used to decorate the surface.
Open the cake roll and look at it.
With this crimp.
Roll out a perfect cake roll.
It's the easy thing to do.
Curl the hem close to yourself.
wipe it horizontally first
wipe again upright
These three edges are a little thinner.
This spot on the hem of the roll is a little thicker.
Pick up the greaseproof paper and push forward.
push and fold at the same time
A full cake roll is done.
Hand pulls on the oiled paper underneath.
Push in with the squeegee
This is to tighten the paper.
Refrigerate
Set it and then take it out and cut it.
Cut the corners first.
Eat it yourself.
Take a look inside the cake slice.
Fluffy and even.
No big air holes.
Even split lines on the surface
The whipped cream in the laminated tape is squeezed into the surface
Put strawberries and Oreos on it.
I'm eating the edges of the cake at the same time.
The camera ate the video of me squeezing cream and putting strawberries in it.
Although it's a simple decoration.
But it's an instant improvement.
I'm sure you'll make a better-looking decoration.
I'm Xiaomin.
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Thank you.