[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.