Bo Dian cocoa cake roll(bo dian ke ke dan gao juan )

Bo Dian cocoa cake roll

Introduction:

"I've wanted to make this cake for a long time, but I'm too lazy to make it. I'm only willing to bake an omelet for the children, not even roll it. It wasn't until those days, when the children had a bad appetite and were not interested in the delicious food I had made, that I decided to have a try. You know, a little new pattern, children will be curious, will taste. Moreover, cocoa flavor is also his favorite. It's just, it's just, there was a little mistake in the baking process, which had a slight impact on the finished product. Hehe, I made up for it a little bit and kept it secret. "

Production steps:

Step 1: separate the egg yolk from the protein. (I have five eggs, one of which is double yellow.)

Step 2: add milk to egg yolk and beat well, then add corn oil and beat well. (manual egg beater)

Step 3: sift in the low powder by stages.

Step 4: cut and mix until there are no particles.

Step 5: protein with a few drops of white vinegar, a little salt, low speed bubble. (electric egg beater)

Step 6: add 1 / 3 sugar, turn to 3 gear, medium speed for about 2 minutes to make delicate foam.

Step 7: add another third of sugar and continue to beat for about 1 minute. The egg is still very soft, but the protein is still sticky.

Step 8: add the last third of sugar, beat in third gear for more than 1 minute, lift the egg head, the protein is curved, and the protein in the egg basin has clear pattern.

Step 9: continue to play in gear 3 for more than 1 minute, and the egg protein is upright, close to hard foaming.

Step 10: take one third of the protein into the egg yolk paste, cut up and down to mix. And preheat the oven, 150 degrees.

Step 11: mix the egg paste well.

Step 12: pour in the remaining protein paste, cut and mix well.

Step 13: take a small part of the egg paste and put it into the flower mounting bag.

Step 14: cut a small hole in the decoration bag and squeeze it into the tin foil covered baking tray. (I cut it a little too big.)

Step 15: squeeze the remaining batter back into the basin, sift in cocoa powder and mix well.

Step 16: after two or three minutes, take out the baking tray. At this time, touch the egg paste with your hand and it has solidified. Turn the oven to 170 degrees.

Step 17: pour the mixed cocoa egg paste into the baking tray and put it into the upper middle layer of the oven.

Step 18: about 25 minutes, put it out of the oven, cool it, spread the jam, roll it up with oil paper and put it in the refrigerator. (cover with tin foil when baking)

Materials required:

Low gluten flour: 80g

Milk: 50g

Eggs: 5

Cocoa powder: 10g

Corn oil: 50g

Sugar: 60g

Salt: right amount

White vinegar: right amount

Strawberry jam: right amount

Precautions: 1. Pour the egg paste into the baking pan, gently shake out big bubbles. 2. Pay attention to control the baking time, so as not to cause the same situation as me. Ha ha (if necessary, turn off the fire or add a baking tray at the bottom in time, so as not to cause the wave point is not obvious). 3. I use the Qihe 938n egg beater, whose power is much stronger than the previous one. Please master the time and gear according to the actual situation of your own egg beater.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Bo Dian Ke Ke Dan Gao Juan