Chocolate sauce cake roll(qiao ke li jiang dan gao juan )

Chocolate sauce cake roll

Introduction:

"This chocolate sauce cake roll is a sponge cake with your favorite chocolate sauce. The soft cake and mellow chocolate sauce blend together to bring different enjoyment to your taste buds."

Production steps:

Step 1: put the whole egg liquid into an oil-free and water-free beating basin, and add sugar;

Step 2: heat the egg basin with water (the water temperature is enough), mix the egg and sugar evenly with the manual beater, and leave the basin away from the hot water after the sugar is basically dissolved;

Step 3: start to beat the egg liquid with the electric egg beater until the egg beater is lifted, the egg paste flows down slowly and can leave a clear mark, and the beating is completed;

Step 4: sift the low flour into the egg paste;

Step 5: mix the egg paste and flour evenly with a mixing shovel. After no dry powder, add milk and mix evenly to make cake paste;

Step 6: pour the mixed cake paste into the baking pan covered with oil paper, and shake the baking pan a few times to break the bubbles in the cake paste;

Step 7: set aside a little cake paste and add a spoonful of cocoa powder;

Step 8: mix a little cocoa cake paste and put it into a disposable flower mounting bag;

Step 9: on the cake paste in step 6, squeeze the cocoa cake paste into strips, then draw the positive and negative directions with toothpick, put it in the preheated oven, 190 degrees, 17 minutes;

Step 10: after taking out the baked cake, remove it from the baking pan, put it on the air rack, and slowly remove the oil paper while it is hot; spread the oil paper under the cake, and spread chocolate sauce on the cake;

Step 11: lift one side of the paper, roll up the cake slowly until the other side of the cake. After rolling, put it in the refrigerator for 1 hour.

Step 12: after refrigerated, the cake roll can be sliced.

Materials required:

Whole egg liquid: 200g

Sugar: 95g

Chocolate sauce: right amount

Low gluten powder: 80g

Milk: 36g

Note: in the roll cake roll, pad paper mainly acts as a roll curtain.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Qiao Ke Li Jiang Dan Gao Juan