Cocoa crispy rolls(ke ke juan xin su )

Cocoa crispy rolls

Introduction:

"Teacher Meng's Matcha Roll Pastry has been adapted into cocoa Roll Pastry. In fact, I really want to try the taste of Matcha, but I don't know why the taste of Matcha is rejected unconditionally. Try it for yourself, but I can't stand so much. I have to sacrifice myself for others. Slightly adjusted the amount of sugar. According to the experience, the amount of sugar is close to more than half of the amount of flour, which is the acceptable sweetness. But the sugar content of Mr. Meng's Matcha heart is lower than this ratio. After changing into the bitter and astringent cocoa, the sweetness will be greatly reduced. "

Production steps:

Step 1: cocoa dough

Step 2: mix the powdered sugar and butter with a rubber scraper

Step 3: mix low gluten powder and cocoa powder into butter

Step 4: mix well

Step 5: make a strip about 2cm in diameter, wrap it with plastic wrap, and refrigerate until hard

Step 6: original dough

Step 7: add powdered sugar to softened butter and mix well with a rubber scraper

Step 8: add the whole egg

Step 9: mix well

Step 10: sift in flour

Step 11: mix well

Step 12: put it on the preservative film and roll it into a large piece with the length equal to the length of the cocoa dough, the width slightly larger than the circumference of the cocoa dough and the thickness about 0.3cm

Step 13: place the frozen cocoa dough in the center of the original dough

Step 14: wrap the cocoa dough well, wrap it with plastic wrap, and refrigerate until hard

Step 15: take out and cut into pieces about 0.8 cm thick

Step 16: put in the baking tray

Step 17: put in the oven, middle layer, heat 165 degrees, heat 120 degrees, bake for about 20 minutes,

Step 18: release

Materials required:

Low gluten powder: 60g

Whole egg: 5g

Powdered sugar: 25g

Butter: 43g

Cocoa powder: 2 teaspoons

Note: if the original dough is too thin and soft, it can also be refrigerated for about 20 minutes. But should not refrigerate too long, otherwise the dough is too hard, easy to break when rolling up.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Juan Xin Su