Roll up the classics: opera house cake roll(ba jing dian juan qi lai ge ju yuan dan gao juan )

Roll up the classics: opera house cake roll

Introduction:

"The so-called" opera "cake, also translated as" opera ", is a famous French dessert with hundreds of years of history. The traditional opella has six layers, including three layers of almond sponge cake soaked with Coffee Syrup, two layers of coffee cream stuffing and one layer of chocolate cream stuffing. Finally, it is drizzled with mirror chocolate sauce, which can be used to judge people's taste. It is stacked layer by layer, with rich aroma and easy to melt. Look at the recipe. It's a bit troublesome to make it at home, especially to test the craftsmanship. For novices, it is difficult to do well. However, we can lower our demands! Take a chance to make it clear that its basic elements are almonds, cream, coffee and chocolate. Roll them up! "

Production steps:

Step 1: a 30cm × 30cm baking tray, lay baking paper for standby.

Step 2: make cake with main ingredients. Melt the butter in hot water and keep it in liquid state.

Step 3: sift the sugar powder and almond powder, add a beaten egg yolk and stir well.

Step 4: add another egg yolk and beat until it turns white and bulky. spare.

Step 5: divide the protein into three times, add the sugar, and beat to the state as shown in the figure, about 8 or 9 times. That's how Qifeng cake is made.

Step 6: cut and mix the materials in steps 4 and 5 in two times.

Step 7: sift in low gluten flour twice, cut and mix well.

Step 8: add a little of the material from step 7 to the melted butter, and mix quickly.

Step 9: go back to step 7.

Step 10: cut and mix into a fine, smooth and thick batter. If bubbles keep popping up, it's a failure.

Step 11: pour the batter into the baking pan and scrape with a small scraper. Enter the oven and bake at 180 ℃ for about 15 minutes. The surface is golden and elastic.

Step 12: put it on the grid immediately after it is out of the oven, tear off the baking paper while it is hot, and cool it.

Step 13: after cooling, cover with a piece of baking paper, turn it over carefully, tear off the baking paper, and the cake is facing up.

Step 14: flip the cake again, with the cake facing up. The cake is ready.

Step 15: prepare the filling. Stir the hot water and coffee in the ingredients to make strong coffee.

Step 16: add 10 g of sugar.

Step 17: 50g fine granulated sugar, 25g water, low heat to 118 ℃.

Step 18: use both hands. One hand egg beater to continue to beat protein, the other hand syrup into the protein as a thin line, while pouring while whipping.

Step 19: after pouring all the syrup, continue to beat until it is smooth and delicate with small hooks. Touch the bottom of the basin to make sure it is completely cooled.

Step 20: take half of the cream and put it into the softened butter. Continue to beat with high speed until smooth.

Step 21: add the other half of the cream and continue to beat until smooth and delicate.

Step 22: use both hands: hold an egg beater to continue to beat butter, and pour the espresso liquid into a thin line at the same time.

Step 23: continue to whisk until the filling is even and fluffy.

Step 24: spread 2 / 3 of the cream filling on the cake and spread evenly with a spatula. With the help of a rolling pin, roll up the cake body, and gently push the rolling pin to make the cake roll closer.

Step 25: spread the remaining cream filling evenly on the cake roll. Cut a piece of cake paper, about 8cm wide, wrap all the curved surface of the cake roll, and gently pull it down from top to bottom to make the cream filling smooth. Make a big space in the fridge and put it in for cold storage.

Step 26: prepare the chocolate sauce: heat the milk and cream in the sauce to boiling, pour into the chopped bitter and sweet chocolate, stir evenly, add butter while it is hot, and stir to form a smooth thick chocolate sauce with good fluidity.

Step 27: pour the chocolate sauce evenly on the cake roll. When drenching, spread plastic wrap under the grid to collect the extra chocolate sauce. Put the unused chocolate sauce in the refrigerator for 1 week.

Step 28: trim the corners and melt a little white chocolate.

Step 29: count. There are six layers of chocolate noodles from bottom to top, right?

Step 30: one!

Step 31: more! Sure enough, it tastes delicious and fragrant!

Materials required:

Salt free butter: 20g

Almond powder: 60g

Sugar powder: 40g

Eggs: 2

Low gluten flour: 50g

Protein: 3

Fine granulated sugar: 60g

Instant coffee powder: 5g

Hot water: 1 teaspoon

Water: 25g

Bitter sweet chocolate: 100g

Milk: 50g

Light cream: 100g

Note: 1. Almond sponge cake is one of the most commonly used basic cake germs in French desserts, which has many uses. The method is similar to the egg sponge, but also contains Qi Feng's protein dispersing method; its taste mainly depends on protein regulation, with less protein, the taste is more solid, and with more protein, the taste is softer. I added a little more protein. 3. As for sandwich filling, you can use the same amount of egg yolk instead of protein to make coffee yolk cream filling. The method is the same. Use egg yolk to taste better. 2. The production process seems to be complicated, mainly because I shoot too detailed and talk too much. In fact, it's just a cake body, a sandwich filling and a noodle. Let's use our imagination and combine freely! 3. The precautions in the production process are explained in each step and will not be repeated.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ba Jing Dian Juan Qi Lai Ge Ju Yuan Dan Gao Juan