Materials:

Cocoa cake roll: 5 eggs (60g/ piece), 55g milk or water, 50g tasteless edible oil (generally corn oil or sunflower oil), 50g cocoa powder 10g, 50g low flour and 40-50g fine sugar (here, 40g, not very sweet).

Decorative materials: whipped cream 100g, cocoa powder 6g, fine sugar 8g.

Tools: 28*28 gold plate, tarpaulin, paper pasting nozzle (round, 6-tooth star, Santa Anna, all medium).

Exercise:

In summer, the egg white is frozen until there is ice residue on the surface, about 30 minutes, so that the residue will not fall off and it is very stable. Spring and autumn can be frozen eggs, and winter can be normal temperature eggs.

1. Milk is heated, completely dissolved with cocoa powder, emulsified with oil, and the effect is not affected by a little oil point.

2. Sieve in low flour and stir with eggs until there is no dry powder. The separation of water and oil will not affect the effect.

3. Add the egg yolk, stir it zigzag until the egg paste is fine, and stir it again with a scraper to confirm that there are no particles. (At this time, the oven can be preheated, fire 155, fire 145. )

4. Send the egg white at high speed until the fish eye bubbles, add fine sugar twice to send it to the grain, turn it to low speed to sort out the small bubbles, and finally send it to the state shown in the figure.

The egg whites must be soft, so don't worry about affecting the height of the cake. This state will not crack no matter how you roll.

5. Add 1/3 egg white cream into the egg yolk paste and mix well, then pour it back into the egg white cream and mix well.

6. Pour the egg paste into the golden plate covered with tarpaulin, and shake the baking tray to make the egg paste flow all over the baking tray. Because the egg white is soft, it can flow out smoothly without a scraper.

It is best to produce towel noodles with oilcloth, and oilpaper can also be produced, but it is easy to wrinkle and print.

7. In the middle layer of the oven, bake with fire 155 and fire 145 for 25 minutes.

The baking temperature of towel surface should not be too high and the baking time should not be too long, otherwise it is easy to form oil skin.

8. After baking, pour it directly on clean oil paper (it is best to pour it while it is hot, so that the skin can be glued off and the rolled cake roll will look better).

9. Dry below hand temperature, tear off the oily paper, and you will see a beautiful towel surface (cold tearing is recommended here).

10. Cut off the front and back ends of the cake slice at a 45-degree angle, then pour it on clean oil paper, roll it up with a rolling pin, set it for more than 30 minutes, and cut it into 6-8 small pieces.

1 1. Add cocoa powder and fine sugar to the whipped cream. Three kinds of flower nozzles are used here, and some simple decorations are made. Each flower stand nozzle has different degrees of light cream.