Cocoa meat floss cake roll(ke ke rou song dan gao juan )

Cocoa meat floss cake roll

Introduction:

"It's better to make it into a cake roll. It's time-saving and labor-saving. There's no need to wash the mold, and it cools quickly after baking. The stuffing was changed to the extent of the last cake roll, and a new meat floss cake roll was born, which is also a good host. And it's a popular taste. Of course, I don't roll very beautiful

Production steps:

Step 1: spare materials.

Step 2: separate the yolks

Step 3: protein separation

Step 4: add sugar to egg yolk

Step 5: add oil to the yolk.

Step 6: beat the egg.

Step 7: add milk.

Step 8: mix well

Step 9: sift the flour into the egg yolk.

Step 10: egg yolk with cocoa powder.

Step 11: mix well.

Step 12: add sugar to the protein.

Step 13: put the cocoa liquid in the oven for about one minute.

Step 14: mix the egg yolk and protein.

Step 15: preheat the oven 180 degrees, middle and lower layers, heat up and down, 20-25 minutes, tear off the paper while it is hot.

Step 16: apply salad dressing.

Step 17: put the cocoa liquid in the oven for about one minute.

Step 18: take advantage of the heat to roll tightly and fix for 30 minutes.

Materials required:

Eggs: 4

Low powder: 80g

Milk: 80g

Corn oil: 50g

Meat floss: moderate

Sugar: 30g

White vinegar: 5 drops

Salad dressing: right amount

Cocoa powder: 5g

Note: pour the cocoa liquid on the paper randomly and bake it at 180 degrees for about 1 minute. Press the soft no print by hand. If it is soft, continue to bake for 20 seconds.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Ke Ke Rou Song Dan Gao Juan