Cocoa mango jelly roll(ke ke mang guo nai dong juan )

Cocoa mango jelly roll

Introduction:

"Today, mango, who let my mother buy so many Mangoes... Make mango into milk jelly and wrap it in soft cocoa sponge. The taste is rich, and it's cool to eat it after refrigeration. Ice cold mango mousse and milk jelly, and there's sago in the milk jelly, so what's the taste of Q Shuang?"

Production steps:

Step 1: put the simmer soaked in cold water into the pot and cook. Set aside

Step 2: make the milk jelly first. Mash the mango with the cooking machine and put it into the refrigerator. Soak the gelatine in cold water

Step 3: pour the milk into the pot, add the sugar and corn starch, stir well

Step 4: add mango puree and stir well

Step 5: turn down the heat and keep stirring until it becomes a paste. Stir in the gelatine and melt it. Then pour in the sago and mix well

Step 6: pour the custard paste into the mold (I use the biscuit box that I just finished). Refrigerate for 4 hours

Step 7: melt the butter into liquid

Step 8: now make cocoa sponge cake, separate the egg yolk protein, beat the egg yolk protein until it is thick, add 30g fine sugar at one time, use the egg beater to quickly stir until the protein cream has obvious lines, and the invert will not flow

Step 9: add 12 grams of sugar into the yolk and beat it with a beater until the color becomes lighter and the volume becomes larger

Step 10: pour the sifted cocoa powder into the egg yolk, stir well with a rubber scraper, and then pour in cold water

Step 11: Take 1 / 3 of the protein cream into the egg yolk paste bowl, stir slightly. Then pour it back into the protein cream bowl and turn the remaining protein cream up and down

Step 12: sift the flour into the batter in three times. Turn up and down and mix well. Mix well every time and then add the next time

Step 13: take a small amount of batter into the butter bowl, quickly mix well, then pour it back into the remaining batter, turn it up and down, mix well

Step 14: pour the batter into the baking tray and put it into the preheated oven. Bake at 175 ℃ for 12 minutes

Step 15: take out the baked cake, cover it with a piece of oil paper, turn it over, and tear off the upward oil paper. Let it cool

Step 16: spread mango mousse on the cake, then put demoulded jelly on the edge of the cake

Step 17: put a rolling pin under the oil paper

Step 18: roll up the cake, squeeze the oil paper at both ends, and refrigerate it

Materials required:

Cocoa sponge roll: as follows

Butter: 12g

Egg yolk: 2

Protein: 2

Sugar: 30g protein

Cocoa powder: 10g

Cool water: 10g

Low gluten flour: 22G

Milk: 50g

Corn starch: 5g

Mango puree: 35g

Simmy: 4 grams

Gilding: 4 g

Mango Mousse: right amount

Note: 1. When you put in the mango custard, the room temperature should be lower, otherwise it is easy to melt when you touch the custard by hand, and the speed should be fast. 2. For Mango Mousse filling, please refer to the method of mousse filling in the previous recipe "Mango Cheese Cake"

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Ke Ke Mang Guo Nai Dong Juan