The practice of root volume. As a food lover, it is our dream to taste all kinds of delicious food from all over the world, which will make people addicted to it, and many people like to cook delicious food by themselves, and root roll is one of them. Next, I will show you how to make a root volume.

The practice of root volume 1

Composition table

4 eggs

60 grams of milk

65 grams of sugar

8 grams of cocoa powder

50 grams of dark chocolate

300g whipped cream

50 grams of low-gluten flour

Corn starch10g

Production steps

Step 1: Prepare the material of the cake roll and separate the egg yolk from the egg white.

Step 2: Pour the milk into the egg yolk and mix well.

Step 3: Pour in the screened cocoa powder, corn starch and low-gluten powder, and mix well for later use.

Step 4: Beat the egg whites, and add 50 grams of sugar into the egg whites twice.

Step 5, send it to the wet foaming state (pull up the eggbeater with a slender hook)

Step 6, add the egg white paste into the egg yolk paste twice and stir evenly.

Step 7: Pour it into a 1 1 inch baking pan, shake off the big bubbles, put it in an oven at 175 degrees, bake it for about 15 minutes, and let it cool backwards after taking it out.

Step 8: Add15g sugar to 200g light cream.

Step 9: When the cake is placed at a temperature close to the back of the hand, cut it in half and coat it with whipped cream.

Step 10: Roll it up, submit it to oiled paper, and set it in the refrigerator for 2 hours.

Step 1 1: Put 50g of light cream and 50g of dark chocolate into a small milk pot and melt them in water.

Step 12: let the melted chocolate cool down to a cool temperature, pour it on the cake surface and spread it evenly, and draw the lines of the roots with a small fork while it is hot.

Step 13: Beat 30 grams of whipped cream to a slightly solidified state and pour it on the cake roll to create a snow-white effect.

Step 14, the root roll is finished, is it very Christmas atmosphere?

How to make ingredients for root roll 2

60 grams of milk

300g whipped cream

50 grams of dark chocolate

50 grams of low-gluten flour

50 grams of eggs

8 grams of cocoa powder

60 grams of sugar

Corn starch10g

Methods/steps

Pour in the sifted cocoa powder, corn starch and low-gluten flour and mix well for later use.

Send it to the wet foaming state (pull up the eggbeater with a slender hook)

Pour it into a 1 1 inch baking pan, shake off the big bubbles, put it in an oven at 175 degrees, bake for about 15 minutes, and let it cool backwards after taking it out.

When the cake is placed at the same temperature as the back of the hand, cut it in half and spread whipped cream.

After the melted chocolate is cooled to not hot, pour it on the surface of the cake and spread it evenly. Draw the line of the root with a small fork while it is hot.

Beat 30 grams of whipped cream to a slightly solidified state, and then pour it on the top of the cake roll to form a snow-white effect.