Luzhou flavor cocoa cake roll(nong xiang ke ke dan gao juan )

Luzhou flavor cocoa cake roll

Introduction:

"The sweet cake roll is very special because of the addition of cocoa ~ ~ ~ you will fall in love with this cake roll if you have a strong taste ~ ~"

Production steps:

Step 1: prepare the ingredients

Step 2: separate egg yolk protein, add 25g sugar into egg yolk and stir until smooth

Step 3: pour in corn oil and stir well

Step 4: continue to pour in water and mix well

Step 5: sift the low flour into the egg yolk

Step 6: stir into a delicate yolk batter

Step 7: drop a few drops of lemon juice into the protein, beat it slowly until it bubbles, and add 15g sugar

Step 8: continue to beat until delicate, then add 15g sugar

Step 9: high speed until the protein has big lines and won't disappear easily. Finally, add 15g sugar

Step 10: continue to beat until the egg yolk is soft and sharp, that is, the wet foaming state. Make a cake roll and beat until this state. Don't over beat it

Step 11: wet foaming state as shown in the figure

Step 12: add 1 / 3 protein to egg yolk paste

Step 13: stir into a delicate cake paste

Step 14: pour the batter back into the remaining 2 / 3 protein

Step 15: use the method of turning up and down to cut and mix evenly, do not draw a circle, so as not to cause protein defoaming

Step 16: add cocoa powder to the cake paste

Step 17: continue to stir up and down to make a fine cocoa batter

Step 18: pour the mixed cocoa batter into the baking tray covered with oil paper, shake twice to remove the big bubbles, and smooth the surface with scraper (at this time, the oven is preheated, the temperature is 150 ℃, and the timing is 10 minutes)

Step 19: put in the oven preheated at 150 ℃ 10 minutes in advance, middle layer, 135 ℃, heat up and down, 25 minutes, bake well, take out the turndown and let it cool

Step 20: take another piece of oil paper, move the cake slices to the refrigerator, wrap them tightly with rolling pin, tighten both ends, and put them in the refrigerator for one hour until they are set

Step 21: finished product drawing

Step 22: finished product drawing

Materials required:

Low powder: 80g

Corn oil: 45g

Sugar: 70g

Lemon juice: a few drops

Eggs: 4

Water: 45g

Cocoa powder: 25g

Note: the protein should not be over whipped, so as to avoid cracking when the cake is not soft

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nong Xiang Ke Ke Dan Gao Juan