Cocoa rolls
Teacher Meng's Matcha roll cake was adapted into cocoa roll. In fact, I really want to try Matcha taste, but I don't know why Matcha taste is unconditionally rejected. Try it for yourself, but you can't bear so much. I have to sacrifice myself for others.Slightly adjusted the amount of sugar. According to experience, the sweetness can be accepted only when the amount of sugar is close to more than half of the amount of flour. Meng's Matcha heart contains less sugar than this proportion. After the bitterness of cocoa, the sweetness will be greatly reduced.If the original dough is too thin and soft, you can also put it in the refrigerator for about 20 minutes. But it should not be refrigerated for too long, otherwise the dough is too hard and easy to break when rolled up.
Step 1 . Cocoa dough
Step 2 . Mix the powdered sugar and butter with a rubber spatula
Step 3 . Mix low gluten powder and cocoa powder into butter
Step 4 . Mix the dough evenly
Step 5 . Roll into a long strip with a diameter of about 2cm, wrap it with plastic wrap, and refrigerate until it is hard
Step 6 . Plain dough
Step 7 . Add powdered sugar into softened butter and mix well with a rubber spatula
Step 8 . Add whole eggs
Step 9 . Mix well
Step 10 . Sift in flour
Step 11 . Mix the dough evenly
Step 12 . Put it on the plastic wrap and roll it into a large piece with a length equal to the length of the cocoa dough, a width slightly greater than the circumference of the cocoa dough and a thickness of about 0.3cm
Step 13 . Place the frozen hard cocoa dough in the center of the original dough
Step 14 . Wrap the cocoa dough snugly, wrap it with plastic wrap, and refrigerate until it is hard
Step 15 . Take it out and cut it into 0.8cm thick slices
Step 16 . Put it on the baking tray
Step 17 . Put it into the oven and bake it for about 20 minutes at 165 ℃ on the middle layer and 120 ℃ on the lower layer,
Step 18 . Out of furnace
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