Black cake roll(hei qiao dan gao juan )

Black cake roll

Introduction:

"My friend and her daughter are chocolate lovers, and this cake roll is their dish. As expected, after receiving my cake roll, I greatly appreciated it, saying that their whole family is becoming my fans, and even her husband who doesn't like sweet food has eaten several pieces. This is a great affirmation for me! The cream filling uses 66% of favna Heiqiao. After the taste, it has a slightly bitter mellow chocolate and cream flavor. The bitterness is not very bitter, and it is acceptable to ordinary children, such as my son and my 6-year-old niece. In fact, I made two. The difference is that the cream on the top is original, and the one is Matcha. I prefer Matcha, and red with green has a Christmas feel. (I directly use Changdi 32L for the size of the baking tray)

Production steps:

Step 1: reserve the raw materials, low powder and cocoa powder can be put together.

Step 2: separate egg yolk protein, add corn oil into egg yolk, beat well at low speed.

Step 3: add milk and beat well.

Step 4: sift in the low flour and cocoa powder, and mix them in a zigzag shape with an egg beater.

Step 5: beat the protein at low speed to the eye blister.

Step 6: add the sugar in three times and beat until the egg head looks like a bird's beak.

Step 7: add 1 / 3 protein to the yolk paste.

Step 8: mix well.

Step 9: pour 8 into the remaining 2 / 3 protein.

Step 10: stir well to form a smooth batter.

Step 11: pour into the baking tray with oil paper, scrape the surface as flat as possible with a scraper, and the middle layer of the oven is 180 degrees for 13-15 minutes.

Step 12: pour 25g light cream into a small milk pan.

Step 13: heat 12 to boiling, remove from the heat and add 25 grams of dark chocolate.

Step 14: stir until the black and cream blend.

Step 15: beat 100g cream with 8g sugar until 7, 8, and pour into the mixture of 14.

Step 16: continue to hit hard.

Step 17: take out the baked cake, spread it flat on the baking net and let it dry for a few minutes. Cover it with a layer of oil paper or tin foil and let it warm.

Step 18: turn over and tear off the oil paper underneath.

Step 19: turn over again, cut off the uneven edges, and make a few shallow strokes on the surface.

Step 20: apply the whipped black cream, slightly thicker at the front and about 3 or 4cm at the back.

Step 21: roll it up and wrap it in oil paper or tin foil. Refrigerate for a few hours and set it. Take out a little decoration, I was squeezed Matcha cream, plus strawberries, red with green, very Christmas feeling.

Materials required:

Eggs: 3

Milk: 30g

Corn oil: 30g

Low powder: 25g

Cocoa powder: 5g

Fine granulated sugar: 30g

Strawberry: moderate

66% dark chocolate: 25g

Cream: 125g

Note: when cutting, heating the knife will make the cutting point better. Clean each knife before cutting.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hei Qiao Dan Gao Juan