Chocolate cream roll

material

Dark chocolate 1 25g, 4 eggs, sugar120g,150g light cream, 2 tablespoons Lan Mei jam, powdered sugar1tablespoon,120g yogurt. Tools: rectangular baking tray, oiled paper, flower gun, sieve

method of work

Cut the chocolate into pieces, put it in a bowl and melt it in water. Egg yolk and egg white are separated.

Beat the egg yolk and sugar with an electric mixer until the color is light yellow. Add chocolate.

Foam the egg whites and add them to the chocolate paste. Stir slowly. Pour it into a baking pan with oiled paper. Bake in the oven 180℃ for 20-25 minutes.

Take out the bottom of the baked cake, take another piece of oily paper and sprinkle with sugar. Buckle the cake on it, tear off the oil paper and replace it with a wet clean cloth. Until it's cool.

Beat the whipped cream with powdered sugar, then add yogurt and jam. Spread evenly on the bottom of the cake after stirring. Roll up from one side of the cake, roll it into a roll, sprinkle with powdered sugar to decorate the cream, and cut it into thick slices for eating.

Tips

Christmas milk tea: main and auxiliary materials: black tea bag, ginger juice, sugar, milk, cream, chocolate powder/cocoa powder. Practice:1.Brew the black tea bag in boiling water for 5 minutes, and add milk, ginger juice and sugar to taste. 2. Pour into a cup, squeeze cream on the surface, and finally sprinkle with chocolate powder/cocoa powder for decoration.