cocoa cake (ke ke dan gao juan )

cocoa cake

Introduction:

"I like making cake rolls very much recently, but it seems that every time I do it, I don't like it very well. It's either too big or not too ripe, or it can't roll or it turns upside down. Amen, is it swollen? Let's continue to study it slowly."

Production steps:

Step 1: add a few drops of white vinegar to the protein

Step 2: beat the egg beater until it is thick

Step 3: add sugar in batches

Step 4: high speed to hard foam

Step 5: put the yolk into the container, add milk and corn oil

Step 6: stir well

Step 7: mix low flour and cocoa powder and sift in

Step 8: use a rubber scraper to evenly

Step 9: mix the egg yolk paste and protein paste well

Step 10: pour the batter into the baking pan and smooth it. Bake at 160 ℃ for 25 minutes

Step 11: take it out of the oven, cool it slightly, roll it up, cut it and eat it

Materials required:

Low powder: 40g

Cocoa powder: 20g

Eggs: 4

Corn oil: 40g

Milk: 50g

White vinegar: a little

White granulated sugar: 40g

Precautions: ① the amount of cocoa powder should not be too much, otherwise it will be very bitter to eat. ② after the batter is poured into the baking pan, shake it a few times to make bubbles

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ke Ke Dan Gao Juan