[my baking time] round "Little Fatty" -- cocoa meat floss roll-You Are Foodie

By Edwiin
53

[my baking time] round "Little Fatty" -- cocoa meat floss roll

Cocoa meat floss roll (whole egg sponge cake roll method)This time, the whole egg sponge cake is used for the cake roll, which is a little more troublesome than Qi Feng. The key is the integration of butter and pure milk. The butter is melted to a certain extent and taken out from hot water. The first step to make the whole egg sponge cake is to keep the water and oil together. The rest steps are very different from Qi Feng. Now let's look at the production of cocoa meat floss roll~~~~~~Cake roll material: 30g butter, 25g pure milk, 200g whole egg, 20g egg yolk, 95g fine granulated sugar, 60g low powder, 15g cocoa powder, 1/2 teaspoon baking powder, lemon juice and appropriate amount of saltSandwich material --- 190g light cream, 25g fine granulated sugar, meat floss

Main Ingredients

salt A moderate amount of
lemon juice A moderate amount of
baking powder 1/2 tsp
Cocoa powder 15 g
Low powder 60g
berry sugar 95g
yolk 20 g
Whole egg 200g
Pure milk 25g
butter 30 g

Auxiliary Ingredients

ice block appropriate amount
clean water appropriate amount
berry sugar 25g
unsalted butter 190 g

1) When the butter and milk are melted together, the first step to make a whole egg sponge is to keep the oil and water not separated - put it on a steamer to melt in water or directly put a small bowl in hot water. When melting, be sure to turn on a small fire and stir it with a small spoon. When the butter is melted to this state: it is about to melt but not completely melted. When you can see that there is still solid butter, take the small bowl out of the hot water, Then melt the remaining butter with residual temperature (be sure to take away the butter bowl in this state to ensure that the water and oil will not separate); Put the small butter bowl back when it is melted. At this time, you need to use the steamer for insulation. The temperature will be too high when you put it back into the hot water. Keep the butter liquefied all the time;2) When beating the whole egg, egg yolk and fine granulated sugar in hot water, pay attention to the temperature of the egg liquid in the basin - when the egg liquid is slightly warm, take out the basin from the hot water, and then continue to beat it with an electric egg beater;3) After the egg yolk liquid is beaten, the remaining liquid lines can solidify on the surface and will not disappear in a short time;4) Sift 1/3 of the cocoa powder into the beaten egg yolk paste, use a rubber scraper to cut and mix the cocoa powder and egg yolk paste evenly, and then put another 2/3;5) Use an electric egg beater to beat the light cream slowly until there is a grain but it still flows. Add all the fine granulated sugar, and then beat it at a high speed until the light cream is in a non flowing state. You can use a small spoon to scoop it up and try it. The whipped light cream can solidify well on the small spoon and will not flow.

Step 1 . Cake roll steps --- mix low powder, cocoa powder and baking powder evenly.

Step 2 . Sift the mixed powder twice for standby.

Step 3 . Put the butter and milk in a small bowl.

Step 4 . Melt it in a steamer or put a small bowl directly in hot water. Turn on a small fire and stir it with a small spoon.

Step 5 . When the butter is ready to melt but not completely, take out the small bowl from the hot water.

Step 6 . Then melt the remaining butter with residual temperature, and melt the butter and milk solution like this.

Step 7 . Then put the melted butter and milk bowl back. At this time, the steamer needs to be used for insulation. The temperature will be too high when it is directly put back into the hot water. Keep the butter liquefied all the time.

Step 8 . Add egg yolk to the whole egg to break it up.

Step 9 . Then pour in fine granulated sugar, and put the egg yolk basin on another pot separated by hot water.

Step 10 . Then pour in fine granulated sugar, and put the egg yolk basin on another pot separated by hot water.

Step 11 . Turn down the heat and beat the egg yolk and fine sugar with a manual egg beater through the hot water.

Step 12 . You need to prepare two pots, one for butter solution and the other for egg yolk solution.

Step 13 . Feel the temperature of the egg yolk liquid come up. When you try the slight temperature by hand, leave the basin out of the hot water, and then quickly beat it with an electric egg beater.

Step 14 . Whisk until the egg yolk turns milky and thick.

Step 15 . When you pick up the egg beater and the lines flowing to the surface of the egg yolk liquid will not disappear immediately, the egg yolk liquid will be sent away.

Step 16 . Beat the beaten egg yolk liquid at low speed with an electric egg beater for about one minute to remove large bubbles.

Step 17 . The beaten egg yolk is smooth, thick and glossy.

Step 18 . Take 1/3 of cocoa powder.

Step 19 . Sift into the beaten egg yolk paste first.

Step 20 . Use a rubber scraper to cut and mix cocoa powder and egg yolk paste.

Step 21 . Then sift the remaining 2/3 cocoa powder into the egg yolk paste.

Step 22 . Similarly, use a scraper to stir evenly.

Step 23 . At this time, the butter milk liquid is still in liquid state across the hot water. First, use a scraper to take a little cocoa egg yolk paste and put it into the butter solution.

Step 24 . Mix quickly with a scraper.

Step 25 . Then pour the mixture back into the cocoa butter paste.

Step 26 . Use a scraper to stir well, and the cocoa egg sponge paste is ready.

Step 27 . Quickly scrape the cake paste into the baking pan with a scraper.

Step 28 . Then use the scraper to scrape the surface.

Step 29 . Shake up and down several times to shake out the big bubbles inside. The upper and middle layers of the oven can be 175 degrees for 12-15 minutes.

Step 30 . After the baked cake is discharged from the oven, move it to the grill immediately, tear off the oil paper around the cake to dissipate heat, and wait for about 5 minutes. When the cake is not hot, cover a piece of oil paper on the cake surface, turn the cake over, and tear off the oil paper at the bottom; This cake roll is an external roll method, that is, the colored side of the cake is rolled on the outside, so tear off the oil paper at the bottom and turn over the cake slice to prevent the moisture of the cake from wetting the skin on the surface of the cake slice, which is easy to stick to the cake paper. Turn over the inner layer of the cake slice when the cake slice begins to be sandwiched.

Step 31 . Light cream filling step --- put water and ice cubes in a large basin.

Step 32 . Then put the small bowl with light cream in the big bowl.

Step 33 . Beat the light cream slowly with an electric egg beater until there are lines but still flowing.

Step 34 . Add all the fine granulated sugar and beat at high speed.

Step 35 . Beat the cream until it is in a stagnant state. Use a small spoon to scoop it up and try it a little. The whipped cream can solidify well on the small spoon and will not flow down.

Step 36 . Place the uncolored side of the cake slice upwards, and evenly spread the cream on the surface of the cake slice with a spatula.

Step 37 . Then sprinkle a row of meat floss on the end that needs to be rolled up. I put more meat floss on it to pursue practical benefits-_-|||

Step 38 . Then roll up the cake roll, wrap it with oil paper, put it in the refrigerator for one hour, take it out and slice it.

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